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PENGARUH PENAMBAHAN BUNGA TELANG KERING (Clitorea ternatea L.) TERHADAP KARAK…
This research aimed to determine The Effect of Additional of Dried Butterfly Pea Flowers (Clitorea ternatea L.) on the Physicochemical Characteristics Cascara Tea. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. Dried butterfly pea flower cascara tea was available in tea bags with a ratio of cascara (0% (b/b), 1% (b/…
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- vii, 41 hlm.; ilus.; 29 cm
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- T1305082023
PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL …
This study aims to find out the exact temperature and drying time for the chemical characteristics of cocoa bark herbal tea (Theobroma cacao L.). This study used a Completely Randomized Factorial Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Treatment factor A is drying temperature (A1 = 50 ºC, A2 = 60 ºC, A3 = 70 ºC) and treatment factor B is drying time (B…
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- xv, 42 hlm.; ilus.; 29 cm
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- T1285742023
PEMBUATAN KOMBUCHA TEH SECANG (Caesalpinia sappan L.) DENGAN PENAMBAHAN BERBA…
This study aims to determine the effect of adding the amount of SCOBY and honey on the chemical and physical characteristics of secang tea kombucha. This study used a Factorial Completely Randomized Design (CRD) with 3 treatment levels with 3 repetitions. Treatment factors included the addition of SCOBY and honey with a concentration (w/v) of 100 mL of secang tea, namely SCOBY 10% (10 g), 15% (…
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- vii, 43 hlm.; ilus.; 29 cm
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- T1281652023
PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT DAN VARIASI LAMA PENGERINGAN TERHADAP K…
The purpose of this study was to determine the effect of adding concentrations of ginger powder and drying time variations on the characteristics of cocoa peel herbal tea (Theobroma cacao L.). This research was conducted from March 2023 to April 2023 at the Chemical Laboratory, Processing and Sensory Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultura…
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- xi, 35 hlm.; ilus.; 29 cm
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- T1282992023
PENGARUH JENIS PENGOLAHAN KOPI ROBUSTA TERHADAP KARAKTERISTIK KOPI INSTAN FUN…
The objective research was to determine the effect of gambir catechin extract addition on the characteristics of instant robusta coffee. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from July to September 2021. The research used a Completely Randomized Design (RAL) wit…
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- xv, 40 hlm.; ilus.; 29 cm
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- T875092023
PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTA…
This research aimed to determine the effect of maltodextrin addition on the characteristics of instant cascara powder drink. This Research used a non-factorial Completely Randomized Design (RAL) consisting of 6 treatmens (A1 = maltodextrin 2,5%, A2 = maltodextrin 5%, A3 = maltodextrin 7,5%, A4 = maltodextrin 10%, A5 = maltodextrin 12,5% dan A6 = maltodextrin 15%) each treatment was repeated 3 t…
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- xv, 45 hlm.; ilus.; 29 cm
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- T873482023
PEMBUATAN EFFERVESCENT KOPI ROBUSTA HIJAU (Coffea robusta)DENGAN CAMPURAN BUB…
The Effervescent Green Robusta Coffee (Coffea robusta) Making with Powdered Avocado Beans (Persea americana Mill) as Instant Functional Beverages (Supervised by GATOT PRIYANTO). This research aimed to determine the selected formulations and the addition of avocado seed powder and green robusta coffee powder to the physical, chemical and organoleptic characteristics of effervescent tablets. This…
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- xviii, 53 hlm.; ilus.; 29 cm
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- T1280492023
PENAMBAHAN BUBUK DAUN KOPI DAN DAUN STEVIA (Stevia rebaudiana) DALAM PEMBUATA…
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun kopi dan bubuk daun stevia terhadap karakteristik kimia dan organoleptik minuman fungsional teh daun gambir. Penelitian ini dilaksanakan dari tanggal 06 Desember 2022 - Juli 2023 di Laboratorium Kimia, Sensoris, dan Pengolahan Hasil Penelitian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelit…
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- xv, 36 hlm.; ilus.; 29 cm
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- T1216192023
KARAKTERISTIK KESERAGAMAN WARNA BIJI KOPI ARABIKA SANGRAI MENGGUNAKAN IMAGE P…
This study aims to determine the color uniformity characteristics of roasted Arabica coffee beans based on the level of maturity (roast level) based on color analysis of roasted Arabica coffee beans using a camera. Non-destructive image processing to determine the level of color uniformity of roasted Arabica coffee beans with a computer program based on the measurement of the RGB color model. T…
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- xvi, 44 hlm.; ilus.; 29 cm
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- T1288812023
PENGARUH KONSENTRASI EKSTRAK CRUDE KATEKIN GAMBIR DAN TINGKAT KEHALUSAN BUBUK…
The objective research was to determine the effect of gambir crude catechin extract concentration and the level of fineness of coffee grounds on the characteristics of gambir coffee. The experiment was conducted at Chemical of Agricultural Product Laboratory, Sensory Laboratory and Microbiology Laboratory at Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, fr…
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- xv, 39 hlm.; ilus.; 29 cm
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- T1257532023
SIFAT FISIK KIMIA DAN SENSORIS MINUMAN FUNGSIONAL KAYU SECANG (CAESALPINA SAP…
This research aims to determine the physical, chemical and sensory characteristics of the functional drink of sappan wood. This research was conducted from january 2023 until may 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Non-Factorial Completely Rando…
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- xvi, 29 hlm.; ilus.; 29 cm
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- T1128512023
PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA
This research studied the effect of concentration of sugar and cascara tea on physical,chemical and microbiological characteristics of kombucha cascara. This research used Completely Randomized Factorial Design with two treatment factors and three repetitions were carried out. The first factor was the concentration of sugar (10, 15 and 20%) and the second factor was the concentration of cascara…
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- xv, 51 hlm.; ilus.; 29 cm
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- T1041712023
KARAKTERISTIK FISIKOKIMIA TEH DAUN BUNGA LOTUS (Nelumbo nucifera) SEBAGAI TEH…
The Physicochemical Of Characteristics From Lotus Flower Leaf Tea (Nelumbo Nucifera) as Herbal Tea. (Supervised by Sherly Ridhowati). This study aimed to determine the physicochemical characteristics of lotus flower leaf tea (Nelumbo nucifera) as an herbal tea. This study used a Factorial Complete Randomized Design (RALF) with two treatment factors, namely formulation (P) and withering duration…
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- xvi, 32 hlm.; ilus.; 29 cm
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- T1234142023
PENGARUH PROPORSI TEH HIJAU DAN CASCARA ROBUSTA TERHADAP KARAKTERISTIK KOMBUCHA
This research aimed to determine the effect of green tea and Robusta cascara on chemical, physical, microbiological and sensory characteristics of kombucha. This research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Product Microbiology Laboratory and Agricultural Product Sensory Laboratory, Agricultural Technology Departmen…
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- xv, 50 hlm.; ilus.; 29 cm
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- T1052212023
PENGARUH PENAMBAHAN BUBUK DAUN STEVIA (STEVIA RBAUDIANA) DAN RASIO PENYEDUHAN…
This study aims to determine the physical and chemical characteristics of the effect of addition of stevia leaf powder (stevia rbaudiana) and the brewing ratio to the characteristics of cascara teabags, this study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the brewing ratio of cascara: water (1:100 mL, 2:100 mL and 3…
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- xvi, 91 hlm.; ilus.; 29 cm
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- T811642022
PENGARUH SUHU PENGERINGAN DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH CEL…
The purpose of this research was to determine the effect of drying temperature and brewing time on the brewing yield of a combination of Dayak onion and soursop leaf teabags. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the drying temperature (50oC, 55oC and 60oC). Factor B is the length of brewing time (5 m…
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- xvi, 91 hlm.; ilus.; 29 cm
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- T811582022
PENGARUH BERAT CASCARA DAN LAMA PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP C…
The purpose of this research was to determine the effect of cascara weight and brewing time on the brewing yield of cascara teabags. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the weight of the cascara (3 grams, 5 grams and 7 grams). Factor B is the length of brewing time (5 minutes, 10 minutes and 15 minu…
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- ix, 47 hlm.; ilus.; 29 cm
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- T740972022
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