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KARAKTERISTIK BERAS FORTIFIKASI ZAT BESI MELALUI METODE ULTRASONIKASI
This study aimed to determine the effect of ultrasonication time and iron fortification on the characteristics of iron fortified rice through the ultrasonication method. The research was conducted from 13 Juli 2022 to 13 Desember 2022. This study used a Completely Randomized Factorial Design (RALF) with 2 treatment levels and each treatment was repeated 4 times. Factor A was the ultrasonication…
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- xvii, 49 hlm.; ilus.; 29 cm
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- T931102023
KAJIAN PERUBAHAN ASAM AMINO DAN ASAM LEMAK PADA JAMBAL ROTI DARI IKAN PATIN (…
THIS SUDY AIMS TO DETERMINE CHANGES IN THE THE BIOACTIVE COMPOUNDS (AMINO ACIDS SND FATTY ACIDS) JAMBAL ROTI FROM CATFISH (PANGASIUS PANGASIUS). THIS RESEARCH WAS CONDUTED WITH THREE OBSERVATION VARIABLES, INCLUDING JAMBAL ROTI WITHOUT HEATING (A), JAMBAL ROTI AFTER HEATING STEAM (B) AND JAMBAL ROTI AFTER HEATING STEAM WITH THE ADDITION OF SPICES (C). THE RESULT SHOWED THAT AFTER THE STEAM HEAT…
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- xv, 31 hlm.; ilus.; 29 cm
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- T744152022
KARAKTERISTIK KIMIA DAN SENSORIS PANCAKE DENGAN SUBSTITUSI TEPUNG RUMPUT LAUT…
This study aims to determine the effect of seaweed flour (Eucheuma cottonii) substitution on the chemical and sensory characteristics of pancakes. This research method used a Randomized Block Design (RAK) with different concentrations of seaweed flour substitution with 4 treatment levels (20% seaweed flour and 80% wheat flour, 30% seaweed flour and 70% wheat flour, 40% seaweed flour and 60% whe…
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- xv, 44 hlm.; ilus.; 29 cm
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- T786522022
MEMPERPANJANG MASA SIMPAN TAHU DENGAN LARUTAN SARI JERUK LEMON DAN GARAM
This study objective was to extend the shelf life of tofu by soaking the tofu with a solution of lemon juice and salt. This research was used an experimental method which determines the shelf life of the year using the Conventional Method or Extended Storage Studies (ESS) using five treatment factors. P(1) : Water immersion (aquades), P(2) : Immersion in a solution of lemon juice 5% and salt (N…
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- xv, 30 hlm.; ilus.; 29 cm
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- T822932022
KARAKTERISTIK FISIKOKIMIA SUSU KEFIR DARI SUSU BIJI LOTUS (Nelumbo nucifera)
This study aims to determine the physicochemical characteristics of milk kefir and the effect of increasing the concentration of lotus seed milk (Nelumbo nucifera) on physical and chemical properties. The parameters observed were initial physical composition, which includes lightness, chroma, hue color tests, and viscosity. Chemical composition, which includes moisture, ash, fat, protein, and c…
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- xiv, 30 hlm.; ilus.; 29 cm
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- T744492022
KARAKTERISTIK MIKROBIOLOGI DAN KIMIA KEFIR DARI SUSU BIJI LOTUS (NELUMBO NUCI…
THIS STUDY AIMS TO DETERMINE THE EFFECT OF INCREASING THE CONCENTRATION OF LOTUS SEED MILK (NELUMBO NUCIFERA) ON THE CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KEFIR. THIS RESEARCH METHOD USES A RANDOMIZED BLOCK DESIGN (RBD) WITH DIFFERENT TREATMENT CONCENTRATIONS OF LOTUS SEED MILK WITH 5 LEVELS OF TREATMENT (A0: 100% COWS MILK AND 0% LOTUS SEED MILK, A1: 75% COWS MILK AND 25% LOTUS SEED MILK,…
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- xv, 36 hlm.; ilus.; 29 cm
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- T745962022
PENGARUH SUBTITUSITEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA TERHADAP KARAKTERI…
This study aimed to determine the effect of adding coconut pulp flour to the physical, chemical and sensory characteristics of kojo cake. This study used a non-factorial completely randomized design with six treatments. Each treatment repeated 3 times. The factor was the ratio of coconut pulp flour and wheat flour (0 : 100, 50 : 50, 60 : 40, 70 : 30, 80 : 20 and 90 : 10). Parameters observed in…
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- xiii, 64 hlm. : ilus. ; 29 cm
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- T585612021
PENGARUH SUHU DAN WAKTU PEMASAKAN TERHADAP KOMPOSISI PROKSIMAT PEMBUATAN SUSU…
This study aimed to determine the effect of temperature and cooking time on the on the proximate processing of lotus milk from Nelumbo nucifera seeds, and the best treatment for this milk product. The research method has used a factorial randomized block design with 2 treatment factors. There were the cooking temperature (80℃, 90℃, 100℃) and cooking time (10 min, 30 min, 50 min) with 2 re…
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- xvi, 22 hlm,: ilus.; 29 cm
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- T508022021
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