UJI ORGANOLEPTIK DAN KANDUNGAN ELEKTROLIT PADA PENGEMBANGAN MINUMAN ISOTONIK …

Minuman isotonik merupakan salah satu jenis minuman olahraga yang membantu proses rehidrasi dan mengembalikan energi. Minuman isotonik mengandung elektrolit yang terdiri dari kalium dan natrium serta karbohidrat sederhana. Zat gizi tersebut dapat dijumpai pada air kelapa dan nanas, keduanya dapat ditanam dengan mudah di daerah Sumatera Selatan sehingga menjadi salah satu cara untuk meningkatkan…

PENGARUH PERBANDINGAN KONSENTRASI KARAGENAN DAN SUKROSA TERHADAP KARAKTERSITI…

This research was to determine effect of comparison carrageenan and sucrose concentration on physical, chemical, and sensory characteristics of black tea kombucha jelly candy. The research was carried out on October 2025 – January 2026 in Chemical, Sensory and Processing of Agricultural Product Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Th…

KARAKTERISTIK AIR FRYING JAMUR TIRAM (PLEUROTUS OSTREATUS) BERDASARKAN SUHU D…

The purpose of this study is to determine the characteristics of oyster mushrooms using the air frying method based on temperature and time. This study uses a completely randomized design with two factors, namely frying temperature (160°C, 170°C, and 180°C) and frying time (16 minutes, 18 minutes, and 20 minutes). The results of the study show that temperature and frying time significantly a…

PENGARUH PENAMBAHAN PEWARNA ALAMI TERHADAP KARAKTERISTIK SAUS TOMAT

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi pewarna alami terhadap karakteristik fisik, kimia dan organoleptik saus tomat. Metode penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 perlakuan yaitu perlakuan A jenis pewarna alami dengan 4 taraf (bunga rosella, buah bit, bunga telang dan bunga sepatu) dan perlakuan B konsentrasi pewarna alami deng…

Pengantar Teknologi Pangan

Edition

-

ISBN/ISSN

976-232-568-631

Collation

xx, 278 hlm.; 23 cm

Series Title

-

Call Number

664 Sit p

PENGARUH BAHAN PENGISI TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS PENYEDAP RAS…

RANI WULANDARI. The Effect of Filling Ingredients on The Chemical and Sensory Characteristics of Flavor of Snakefish Head (Supervised by HERPANDI). This research aims to determine the effect of fillers on the chemical and sensory characteristics of natural flavoring from snakehead fish heads. (Channa striata). This research employs a laboratory experimental method designed with a Completely Ran…

KARAKTERISTIK FISIK PEMPEK BERDASARKAN RASIO DAGING IKAN DAN TEPUNG TAPIOKA

Edition

-

ISBN/ISSN

-

Collation

ix, 86 hlm.; ilus.; 29 cm

Series Title

-

Call Number

T907372024

PEMBUATAN PEPTIDA EKSTRAK IKAN GABUS (CHANNA STRIATA) DENGAN PENAMBAHAN DAUN …

Sabrina Rahmadania. Peptide Production from Snakehead Fish (Channa striata) Extract with the Addition of Bay Leaf (Syzygium polyanthum) and Basil Leaf (Ocimum basilicum) Using Steaming Method. (Supervised by ACE BAEHAKI). Peptides from snakehead fish are known to have many health benefits, such as anti-inflammatory effects and wound healing properties. Peptides are formed from several amino aci…

KARAKTERISTIK KIMIA DAN SENSORI ABON SAGARURUNG BERDASARKAN JENIS IKAN

This research aims to process smoked Sagarurung fish as the main ingredient for making Sagarurung shredded fish, as well as to determine the chemical and sensory characteristics of Sagarurung shredded fish from catfish, tilapia and snakehead fish. Sagarurung smoked fish is a typical product from Penukal Abab Lematang Ilir Regency, South Sumatra. Smoked Sagarurung fish is verified to be shredded…

PENGARUH PENAMBAHAN SARI BUAH KELUBI (Eleiodoxa conferta) TERHADAP KARAKTERIS…

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan sari buah kelubi terhadap karakteristik fisikokimia dan sensori manisan kering rumput laut. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan metode eksperimen yang dilakukan dengan 4 perlakuan dan 3 kali pengulangan. Parameter penelitian yang digunakan, yaitu analisis kadar air metode oven (AOAC, 2005), kadar …

PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS …

This research aimed to study effect of tapioca addition on physical, chemical and sensory characteristics of otak-otak ikan lele. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 20%, 30%, 40%, 50%, and 60%). Observed parameters were physical characteristic (texture), chemical characteristic (water content and ash content), and sensory…

INKORPORASI PATI KULIT PISANG KEPOK DALAM PEMBUATAN EDIBLE FILM TEPUNG SAGU U…

Edible film is a thin layer used as packaging that can be consumed together with food products. This study aims to create an edible film made from sago flour incorporated with kepok banana peel starch to increase the viability of Lactobacillus plantarum bacteria. The resulting edible film was analyzed for its physical and mechanical properties, then analyzed for resistant starch and bacterial v…

PENGARUH PENYARINGAN DAN KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK SELAI ALBE…

This research aimed to determine the effect of filtration and pectin concentration on the physical, chemical, and sensory characteristics of durian skin albedo jam. This research used a Factorial Completely Randomized Design with two treatment factors. The first treatment (factor A) was filtration which consisted of two treatment levels (filtration and without filtration), the second treatment …

Prinsip Proses & Teknologi Pangan

Edition

-

ISBN/ISSN

978-602-7825-41-3

Collation

xx, 320 hlm. : ilus. ; 24 cm.

Series Title

-

Call Number

664 Muc p

HANDBOOK OF FOOD ENZYMOLOGY

Edition

-

ISBN/ISSN

0-8247-0686-2

Collation

xvi, 1108 hlm; 29 cm

Series Title

-

Call Number

574.192 5 Han h

TEKNOLOGI PENGAWETAN PANGAN

Edition

-

ISBN/ISSN

978-979-8433-84-9

Collation

xii, 260 hlm. : ilus. ; 24 cm.

Series Title

-

Call Number

664.028 Afr t

PENGETAHUAN BAHAN PANGAN HEWANI

Edition

-

ISBN/ISSN

978-979-756-940-2

Collation

x, 218 hlm. :ilus. ;26 cm.

Series Title

-

Call Number

664.8 Nug p

Membuat Filtet Ikan Patin

Edition

-

ISBN/ISSN

978-979-002-574-5

Collation

iv, 76 hlm,; 23 cm

Series Title

-

Call Number

644.0286 Sur m

PENGETAHUAN BAHAN PANGAN HEWAN

Edition

-

ISBN/ISSN

978-979-756-940-2

Collation

x, 218 hlm. :ilus. ;26 cm.

Series Title

-

Call Number

664.8 Nug p

TEKNOLOGI PENYIMPANAN PANGAN

Edition

-

ISBN/ISSN

979-431-166-9

Collation

x, 347 hlm. : ilus. ; 24 cm

Series Title

-

Call Number

664.028 Sya t

Pangan Hewani: Fisiologi Pasca Mortem dan Teknologi

Edition

-

ISBN/ISSN

978-979-756-612-8

Collation

x, 274 hlm. : Ilus. ; 23 cm

Series Title

-

Call Number

641.47 Anj p

PROSES TERMAL PADA PENGOLAHAN PANGAN

Edition

-

ISBN/ISSN

978-602-432-105-5

Collation

xvi, 242 hlm. ; 24 cm

Series Title

-

Call Number

664 024 Waz p

Teknologi Pengolahan Pangan

Edition

-

ISBN/ISSN

978-979-010-567-6

Collation

xvii, 273 hlm. ; 23 cm

Series Title

-

Call Number

664 Tet t

Teknologi Pangan : Teori Praktis, dan Aplikasi

Edition

-

ISBN/ISSN

978-602-262-212-3

Collation

viii, 118 hlm.; 23 cm

Series Title

-

Call Number

664.02 Ayu t

HIMPUNAN MAKALAH SEMINAR NASIONAL TEKNOLOGI PANGAN, Semarang 9-10 Oktober 200…

Edition

-

ISBN/ISSN

979-704-038-0

Collation

vii, 109 hlm : ilus. ; 25 cm

Series Title

-

Call Number

630 Him h

PERTANIAN TERPADU, UNTUK MENDUKUNG KEDAULATAN PANGAN NASIONAL

-

Pangan Olahan & Regulasinya

Edition

-

ISBN/ISSN

978-602-202-257-2

Collation

xvi,196hlm.: Ilus.; 21cm

Series Title

-

Call Number

664 Han p

PENGANTAR TEKNOLOGI PANGAN

Edition

-

ISBN/ISSN

-

Collation

xi, 92 hlm.: ilus.; 20 cm.

Series Title

-

Call Number

664 Win p

TEKNOLOGI PENGAWETAN PANGAN, Edisi Ketiga

Edition

3

ISBN/ISSN

979-456-003-0

Collation

ix, 637hlm.;ilus.;23 cm

Series Title

-

Call Number

664.028 Des t

FORTIFIKASI PANGAN BERBASIS SUMBERDAYA NUSANTARA; Upaya Mengatasi Masalah Def…

Edition

1

ISBN/ISSN

979-420-835-3

Collation

xi, 152hlm.;ilus.;tab.;23cm

Series Title

-

Call Number

612.3 Hel f