NUKLIR UNTUK KETAHANAN PANGAN DUNIA

Edition

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ISBN/ISSN

978-623-02-4613-5

Collation

x, 150 hlm.; 23 cm

Series Title

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Call Number

631 Akh n

ANALISIS KELAYAKAN INVESTASI MESIN TUNGKU PEMBAKARAN BERTINGKAT UNTUK PENGERI…

ABSTRACT There are various technologies used in drying processes, one of which is drying using a combustion furnace that utilizes the heating of metals or materials to alter the shape or properties of a material through heat treatment. This study aims to analyse the financial feasibility of using a multi-level combustion furnace as an alternative grain drying tool, specifically designed for sma…

KARAKTERISTIK MUTU ASAP CAIR DARI PROSES DISTILASI LIMBAH BIOMASSA PERTANIAN

Coconut (Cocos nucifera) is a tropical plant commodity with high economic value, because almost all parts of the plant have the potential for commercial use. Oyster mushroom cultivation uses raw materials for making baglogs derived from a mixture of sawdust, rice bran, lime and mushroom seeds. The average productive life of mushroom baglogs is 4 months. After passing the productive life, mushro…

PROSIDING BUKU I Seminar Lokakarya Nasional Hasil Penelitian dan Pengkajian T…

Edition

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ISBN/ISSN

979-3566-17-5

Collation

xiv, 458 hlm.; 27 cm

Series Title

-

Call Number

630 Pro p

TEPUNG SELULOSA YANG DIHASILKAN OLEH Acetobacterxylinum PADA WAKTU FERMENTASI…

Edition

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ISBN/ISSN

-

Collation

xv, 33 hlm.:ilus.; 28 cm

Series Title

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Call Number

T689522007

PENGARUH KONSENTRASI JERUK NIPIS (Citrus aurantifolia) DAN PERBANDINGAN SUKRO…

The objective of this research was to study the effect of adding the concentration of lime and the ratio of sucrose to mannitol on the physical, chemical and organoleptic characteristics of red ginger hard candy. This study used a Factorial Completely Randomized Design consisting of two treatment factors, the first factor concentration of lime (5%, 10%, 15%) and and the second factor is the rat…

PENGARUH TEBAL IRISAN DAN LAMA PERENDAMAN TERHADAP KADAR HCN PADA KERIPIK GAD…

Edition

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ISBN/ISSN

-

Collation

vii, 38 hlm.:ilus.; 28 cm

Series Title

-

Call Number

T664912005

ANALISIS TEKNO-EKONOMI ALAT PENGERING MENGGUNAKAN ENERGI BRIKET BATUBARA PADA…

Edition

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ISBN/ISSN

-

Collation

xviii, 45 hlm.:ilus.; 28 cm

Series Title

-

Call Number

T664182005

 PENUNDAAN PENGGUNAAN DAN TEMPERATUR PENYIMPANAN CRUDE PAPAIN TERHADAP KELUN…

Edition

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ISBN/ISSN

-

Collation

xix, 72 hlm.:ilus.; 28 cm

Series Title

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Call Number

T687462005

RANCANG BANGUN SISTEM PENDINGIN PADA AEROPONIK UNTUK TANAMAN SELADA DI RUMAH …

Edition

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ISBN/ISSN

-

Collation

xv, 48 hlm.:ilus.; 28 cm

Series Title

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Call Number

T688512005

 KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI, DAN SENSORIS INFUSED WATER ALBEDO…

This research aimed to determine the effect of soaking time of super red dragon fruit albedo (Hylocereus costaricensis) on the physical, chemical, microbiological and sensory characteristics of dragon fruit albedo infused water. The research was conducted at the Agricultural Product Chemistry Laboratory, Agricultural Product Sensory and Processing Laboratory, Agricultural Product Microbiology a…

PENGARUH JENIS BAHAN PENSTABIL TERHADAP KARAKTERISTIK FRUIT LEATHER ALBEDO KU…

This study aims to determine the effect of the type of stabilizer on the physical, chemical, and organoleptic characteristics of durian skin albedo fruit leather. This study used a Factorial Complete Randomized Design (CRD) with 2 treatment factors (type of stabilizer and concentration of stabilizer) consisting of 8 treatments and repeated 3 times. The parameters observed in this study were phy…

EFEKTIVITAS ANTIBAKTERI EKSTRAK TUMBUHAN EKOR KUNING (UTRICULARIA AUREA) TERH…

This study aimed to determine the antibacterial effectiveness of polyphenol compounds of Utricularia aurea plants against Escherichia coli bacteria. This study was conducted experimentally in the laboratory. This study used 4 stages, namely the preparation of Utricularia aurea plant extract, total polyphenol testing, TSA media preparation and E. Coli antibacterial activity test with Utricularia…

PENGARUH PERBANDINGAN KONSENTRASI MINYAK JAGUNG DAN MINYAK KEDELAI TERHADAP K…

This research aimed to determine the effect of corn oil and soybean oil concentration ratio on the physical, chemical and sensory characteristics of avocado (Persea americana) mayonnaise. This research used a Non Factorial Completely Randomized Design by one factor, namely the ratio of corn oil and soybean oil concentrations. The factor had 6 levels (100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, 20%:…

KARAKTERISTIK ES KRIM SUSU KEDELAI DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG (Cl…

Ice cream is a popular food that is generally made from cow's milk. As a lactose-free and nutrient-rich alternative, soybean milk has the potential to be a base ingredient for ice cream. Furthermore, to address the potentially less appealing color of soybean milk ice cream while enhancing its functional value, this research utilizes the addition of butterfly pea flower (Clitoria ternatea L.). T…

KESADARAN MEREK DAN ATRIBUT MUTU MINUMAN KOPI DALAM KEMASAN SACHET

Personal packed instant coffee drinks is a beverage widely consumed by students. Various variants and brands of personal packed instant coffee drinks make consumer choices increasingly diverse. This study aims to determine brand awareness and sensory quality of several coffee drinks in sachet packaging. The selection of respondents was done intentionally (purposive) based on the habit of consum…

KARAKTERISITIK BOLU KUKUS MULTIGRAIN DENGAN PERBEDAAN FORMULASI TEPUNG GANDUM…

This study aimed to determine the effect of different formulations of multigrain flour consisting of whole wheat flour, brown rice flour, and cowpea flour on the physical, chemical, and sensory characteristics of steamed sponge cake. The method used was a non-factorial Completely Randomized Design (CRD) with 6 treatments and 3 replicates. The parameters observed were physical (degree of develop…

PEMBUATAN TABLET EFFERVESCENT BUBUK DAUN KENIKIR (COSMOS CAUDATUS KUNTH.)

This study aimed to determine the physical and sensory characteristics of effervescent tablets of kenikir (Cosmos caudatus Kunth.) leaf powder. This study used a Non-Factorial Completely Randomized Design, namely the addition of kenikir leaf powder consisting of five levels of kenikir leaf powder concentrations (0%, 10%, 15%, 20%, 25%). Each treatment was repeated three times. The parameters ob…

PENGARUH KONSENTRASI STARTER YOGHURT DAN SARI BUAH MANGGA (MANGIFERA INDICA L…

This study aimed to determine effect of different yoghurt starter concentrations and the addition of mango juice (Mangifera indica L.) on the characteristics of soy milk yoghurt (Glycine max). This study used a Factorial Completely Random Design (CRD Factorial) method with two treatment factors namely yoghurt starter concentrations (3% and 5%) and mango juice addition (0%,10%, and 20%). Each tr…

PENGARUH PENAMBAHAN BUBUK JAHE MERAH (Zingiber officinale Var. Rubrum) dan SU…

This study aims to determine the quality characteristics of instant functional drinks of pineapple fruit of Queen variety with the addition of red ginger and different brewing temperatures. This study used the Factorial Completely Randomized Design (CRD) method with 2 treatment factors, namely treatment factor A (powder concentration) treatment and brewing temperature treatment factor (B) consi…

PENGARUH LAMA FERMENTASI DAN PERBANDINGAN TEMPE DAN AIR TERHADAP KARAKTERISTI…

Tempeh extract is an Indonesian beverage that contains nutrients such as antioxidants and high protein. Tempeh extract has similar sensory characteristics as soya milk with a distinctive tempeh flavor and aroma. Tempeh fermentation time and ratio of tempeh and water are crucial factors to obtain tempeh juice that is rich in nutrients with high consumer acceptance. This study aimed to determine …

KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMAN…

This study aimed to determine the physical, chemical, and sensory characteristics of bread with substitution of purple sweet potato and glucomannan porang. This research used a Factorial Completely Randomized Design (CRD) with 2 treatment factors the purple sweet potato flour concentrations (25%, 35%) and glucomannan concentrations (1%, 2%, 3%, 4%), with 3 replications and further testing using…

PENGARUH LAMA FERMENTASI TERHADAP SIFAT-SIFAT PIKEL MENTIMUN (Cucumis sativus…

Cucumber pickles were one of the most popular fermented vegetable products among the public due to their sour taste and health benefits. The fermentation process in cucumber pickles involved the activity of lactic acid bacteria (LAB), which could affect the microbiological, physical, and chemical properties of the final product. This study aimed to determine the effect of fermentation duration …

PENGARUH LAMA WAKTU EKSTRAKSI DENGAN CARA MASERASI TERHADAP KARAKTERISTIK PEW…

One of the plants that has potential as a natural dye is turmeric (Curcuma longa L.). This study aims to analyze the difference in maceration time on the chemical characteristics of dyes from turmeric (Curcuma longa L.). This study used a Non-Factorial Completely Randomized Design (CRD) consisting of 5 treatments. Each treatment was carried out with three replications. The treatment factor of m…

PENGARUH RASIO PENGENCERAN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK BUBUK …

This research aimed to determine the effect of dilution ratio and drying duration on the characteristics of soy milk powder. This research used a Factorial Completely Randomized Design with two treatment factors, namely factor A (ratio of soybeans and water) which had 3 levels (1:2, 1:3, 1:4) and factor B (drying time) which had 3 levels (8 hours, 10 hours, 12 hours). The observed parameters in…

KARAKTERISTIK TEH PUTIH DAUN GAMBIR (Uncaria gambir roxb.) DENGAN PENAMBAHAN …

Daun gambir berpotensi sebagai bahan dasar teh putih, tetapi penggunaannya masih terbatas akibat rasa sepat dan pahit. Penambahan daun stevia sebagai pemanis alami dapat meningkatkan cita rasa tanpa mengurangi manfaat kesehatannya. Penelitian ini bertujuan untuk mengetahui karakteristik kimia, fisik, fungsional, dan organoleptik teh putih daun gambir dengan penambahan daun stevia. Penelitian in…

Pengaruh Penambahan Daun Stevia (Stevia rebaudiana bertoni) dalam Teh Hitam D…

This research aimed to determine effect of stevia leaves addition in Robusta Coffee Leaves Black Tea (Coffea canephora) on chemical, physical, functional and organoleptic characteristics. This research was carried out in October 2024 at the Chemical Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Th…

PENGARUH PERBANDINGAN RASIO PUREE DAGING BUAH NANGKA DAN PUREE DAMI NANGKA TE…

This study aimed to determine effect of ratio comparison jackfruit flesh puree and jackfruit dami puree on the physical, chemical, and sensory characteristics of fruit leather. This study used a Non-Factorial Completely Randomized Design (CRD) method with a ratio comparison treatment of jackfruit flesh puree and jackfruit dami puree consist of 6 levels (A1 = 100: 0, A2 = 95: 5, A3 = 90: 10, A4 …

PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT FISIK DAN KIMIA SERBUK KULI…

This research aimed to study effect of drying temperature and drying time on the physical and chemical properties of red dragon fruit peel powder. This research used a Completely Randomized Design (CRD) in a factorial with two treatment factors and each treatment was repeated three times. Factor A was drying temperature (A1 = 50ºC, A2 = 60ºC) and factor B was drying time (B1 = 4 hours, B2 = 6…

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK PENYEDAP RASA TEMPE …

This study aimed to determine the effect of adding maltodextrin on tempe gembus flavoring characteristics. The research used a non-factorial Completely Randomized Design (CRD). The factor was maltodextrin concentration, with five treatment levels: A1 (maltodextrin 0%), A2 (maltodextrin 5%), A3 (maltodextrin 10%), A4 (maltodextrin 15%), and A5 (maltodextrin 20%), with three replications and furt…