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PENAMBAHAN EKSTRAK DAUN GAMBIR PADA PEMBUATAN PERMEN JELLY ANTIOKSIDAN
This study aims to determine the effect of gambier leaf extract addition on the physical, chemical, and functional and sensory characteristics of antioxidant jelly candy. This study used a factorial completely randomized design (CRD) with two treatment factors and each treatment was repeated three times. Factor A was gambier leaf position (young gambier leaves, old gambier leaves, and mixed gam…
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- T1302312023
PENGARUH BUBUR PORANG(Amorphophallus oncophyllus) PADA FORMULASI ES KRIM TERH…
This study aims to determine the effect of adding the concentration of porang flour slurry on the characteristics of ice cream. This research was conducted from January to completion in 2023 at the Chemical, Sensory and Processing of Agricultural Products Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial Completely R…
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- xiv, 35 hlm.; ilus.; 29 cm
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- T1229142023
PENGARUH PROPORSI DAUN SAWI HIJAU (Brassica chinensis) DAN RUMPUT LAUT (Euche…
The objectives of the research were to analyze the effect of the proportion of mustard green leaves pulp and seaweed pulp (Eucheuma cottonii) on physical, chemical, and organoleptic characteristics of nori. This research used a factorial completely randomized design with two treatment factors, namely seaweed pulp proportion (A1= 40 % (160 g seaweed / 400 mL water), A2= 60 % (240 g seaweed / 400…
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- xvii, 48 hlm.; ilus.; 29 cm
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- T1280152023
PENGARUH PENAMBAHAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KACANG M…
This study aims to determine the effect of the percentage of mocaf flour and red bean flour and baking temperature on the physical and chemical characteristics of cookies. This research was conducted from October 2022 to November 2022.This study used a Completely Randomized Factorial Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor is the co…
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- xvii, 44 hlm.; ilus.; 29 cm
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- T916752023
PENGARUH JENIS PELARUT PADA METODE MASERASI TERHADAP KARAKTERISTIK EKSTRAK WA…
This research aimed to determine effect of type of solvent using MAE method on the characteristics colour of cassave leaf extract (Manihot Utilissima Pohl.). This research used a Non-Factorial Completely Randomized Design (RAL0 with five factors and the treatment was repeated 3 times. The treatment factor include aquadest, ethanol, acetone, methanol and athyl acetate. The parameters observed in…
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- xv, 25 hlm.; ilus.; 29 cm
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- T916862023
KARAKTERISTIK CUKO PEMPEK DENGAN PENAMBAHAN DAUN ROSELLA (Hibiscu sabdariffa)
This research aimed to determine the effect of rosella leaves on characteristics of cuko pempek. This research used Non-Factorial Completely Randomized Design with six factors and each treatment was repeated 3 times. The treatment factor include rosella leaves (2.5%, 5%, 7,5%, 10%, 12,5%, and 15%). The observed parameters were physical charateristic (viscosity), chemical characteristics (pH, to…
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- xv, 36 hlm.; ilus.; 29 cm
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- T785782022
KARAKTERISTIK TABLET EFFERVESCENT EKSTRAK LEMPUYANG WANGI (Zingiber aromaticu…
The aim of the study was to determine the effect of adding lempuyang fragrant extract on the characteristics of effervescent tablets. This research utilizes the effect of sparkle on effervescent products which can suppress the bitter taste of fragnant lempuyang. The processing method used for the manufacture of effervescent tablets is wet granulation method. The study used a Factorial Completel…
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- xii, 45 hlm.; ilus.; 29 cm
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- T781402022
PENGARUH LAMA PENGERINGAN PENDAHULUAN JAMUR TIRAM DAN LAMA PEMASAKAN TERHADAP…
This study aims to determine the effect of the pre-drying time of oyster mushroom and cooking time of oyster mushroom rendang on the physical, chemical and sensory characteristics of white oyster mushroom rendang (Pleurotus ostreatus). This study used a Factorial Completely Randomized Design with two treatment factors, namely drying time (A1 60 minutes and A2 90 minutes) and cooking time (B1 30…
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- x, 58 hlm.; ilus.; 29 cm
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- T786962022
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (EUCHEUMA COTTONII) TERHADAP KAR…
This study aims to determine the effect of different concentrations of red seaweed flour on the sensory, physical and dietary fiber content of boba bubble. This research method used a Randomized Block Design (RBD) with different treatment concentrations of seaweed flour with 4 levels (F0 100% tapioca flour and 0% seaweed flour, F1 100% tapioca flour and 10% seaweed flour, F2 100% tapioca flour …
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- xv, 62 hlm.; ilus.; 29 cm
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- T795222022
KARAKTERISTIK PERMEN MARSHMALLOW DENGAN PENAMBAHAN SARI WORTEL (Daucus carota…
Marshmallow candy characteristics with the addition of carrot juice. A non-factorial Completely Randomized Design (CRD) was used and consisted of 6 treatments, namely concentration of carrot juice (5%, 10%, 15%, 20%, 25%, and 30%). Each treatment was repeated 3 times and was tested by analysis of variance (ANOVA), then further tested with Honestly Significant Difference (HSD) at a level of 5 % …
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- xv, 36 hlm.; ilus.; 29 cm
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- T775252022
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