PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK, K…

This research aimed to determine effect of starter concentration and fermentation length on the physical, chemical, and organoleptic characteristics of mung bean tempeh. This research was conducted from January to June 2024 at the Chemical, Sensory, and Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research was using a completel…

EFEKTIVITAS PEMBERIAN TEPUNG KULIT DUKU (LANSIUM DOMESTICUM CORR.) TERHADAP S…

The objective of this study was to investigate the effectivity of rind flour of Lansium domesticum Corr. (“duku”) to of development cowpea weevil, Callosobruchus chinensis L., and mung been germination after application of rindflour of“duku”in laboratory.The research was conducted in the Laboratory of Entomology, Department ofPlant Pests and Diseases, Faculty of Agriculture, Sriwijaya U…

KETERSEDIAAN NO3- TANAH DAN PRODUKSI TANAMAN KACANG HIJAU (Phaseolus radiatus…

Penelitian ini bertujuan untuk mengetahui ketersediaan N tanah dan produksi tanaman kacang hijau (Phaseolus radiatus L.) pada Ultisol yang di beri pupuk kandang kotoran ayam dan pupuk Nitrogen (Urea). Penelitian ini dilaksanakan di rumah plastik dan analisis tanah di laksanakan di Laboratorium Biologi, Kimia dan Kesuburan Tanah Jurusan Tanah Fakultas Pertanian Universitas Sriwijaya pada bulan J…

PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA, SENSORIS, DA…

This research aims to determine the effect addition of tapioca on the physical, chemical, sensory and microbiological characteristics of green bean tempeh. This research used a non-factorial Completely Randomized Design (CRD)l with 5 treatment levels which were repeated 3 times. Treatment factors include addition of tapioca concentration: (0%, 5%, 10%, 15%, 20%). The parameters observed were ph…

PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU (Vigna Radiata L.) TERHADAP KARAKTERI…

This research aimed to study the effect of adding mung bean flour (Vigna Radiata L.) on the characteristics of cookies. This research used non factorial Complete Randomized Design with a treatment factor that was a comparison of mung bean flour and wheat flour which was identified from 6 levels and obtained 6 treatments. The treatment was repeated three times. The parameters observed in this re…

STUDI GEOTROPISMA VERSUS HIDROTROPISMA PADA RADIKULA KACANG HIJAU (Vigna radi…

Tumbuhan melakukan respon terhadap rangsangan eksternal yang sering melibatkan gerakan pada tumbuhan secara konstan. Spesies kacang hijau (Vigna radiata L.) digunakan karna proses perkecambahan dari spesies ini tidak membutuhkan waktu yang lama dan benih spesies ini cocok ditumbuhkan pada media tanam olfactometer serta cocok untuk di tumbuhkan pada keadaan iklim dan geografis di Indonesia. Meto…

RESPON KACANG HIJAU (Vigna radiata L.)TERHADAP PEMBERIAN PUPUK ORGANIK CAIR D…

The objective of this research was observed the growth responses and yield of mung bean which was fertilized by liquid organic fertilizers and NPK fertilizers, and was got doses of NPK fertilizer and liquid organic fertilizers which could provide the best effected in grain yield of mung bean. This research was conducted ffom March 2014 to Mei 2014 in Farm Station, Agriculture Faculty, Sriwijaya…

PENGARUH UMUR KECAMBAH DAN KONSENTRASI GUM XANTHAN TERHADAP KARAKTERISTIK FIS…

Edition

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ISBN/ISSN

-

Collation

xiii, 49 hlm.; ilus., tab: 28 cm

Series Title

-

Call Number

T534772021

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS BUBUR KACANG HIJAU (Phaseolus radiat…

Tujuan dari penelitian ini adalah untuk mengetahui sifat fisik, kimia dan sensoris bubur kacang hijau instan. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian / dan Laboratorium Bio Massa Jurusan Teknik Kimia Fakultas Teknik, Universitas Sriwijaya Indralaya pada bulan Januari 2010 sampai bulan Juli 2010. Penelitian ini menggunakan …

PERTUMBUHAN DAN KADAR KLOROFIL KACANG HIJAU (Phaseolus radiatus L.) PADA TING…

Research about "Growth and Chlorophyll Content of Green Beans {Phaseolus radiatus L.) with Different Levels of Water Supply" was held in April 2013 until June 2013, observations growth of green bean made in the shadow of house located at students boarding house (PMI), Jin. Nusantara Km. 32 and chlorophyll content measurements performed at the Laboratory of Plant Physiology Biology Department, F…

KARAKTERISTIK FISIK DAN KIMIA MINUMAN SERBUK KACANG HIJAU (PHASEOLUS RADIATUS…

DANDI SAPUTRA. Characteristics Physical and Chemical of Drink Powder from Extract Mungbean (Phaceolus radiatus L.) (Supervised by FILLI PRATAMA and FRISKA SYAIFUL). The objective of the research was to determine the effect of Maltodextrin and Tween 80 concentration on physical and chemistry characteristics of drink powder from extract mungbean. The research was conducted from July to August 202…

KARAKTERISASI KOMPOSIT HA/Sio2 BERPORI DENGAN SPACE HOLDER KACANG HIJAU

Hydroxyapatite is a ceramic that has several advantages, including having properties similar to bone in humans, and can be used as a catalyst, materials such as cow bone are easy to obtain, as well as silica and green beans. The purpose of making hydroxyapatite made from beef bone is intended to reduce waste from cow bones and be used as a catalyst. Hydroxyapatite composite using powder metallu…

BERTANAM KACANG HIJAU

Edition

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ISBN/ISSN

979-489-029-4

Collation

35 hlm. : ilus. ; 21 cm.

Series Title

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Call Number

633.33 Soe b

Kacang Hijau: BUDI DAYA DAN PASCAPANEN

Edition

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ISBN/ISSN

979-497-940-6

Collation

vii, 66 hlm.: ilus.; 24 cm.

Series Title

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Call Number

635.65 Ruk k

KACANG HIJAU

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Pengaruh ekstrak kacang hijau (Phaseolus radiatus L) terhadap kualitas nata d…

Penelitian terhadap pengaruh ekstrak kacang hijau terhadap kualitas nata de coco telah dilakukan dengan tujuan untuk menggantikan ZA sebagai sumber nitrogen dalam pembentukan nata dan mengetahui pengaruh ekstrak kacang hijau terhadap tebal, kadar serat dan %rendemen serta tingkat kesukaan konsumen. Metode yang digunakan adalah metode eksperimen dengan Rancangan Acak Lengkap yang terdiri dari 5 …

Pertumbuhan dan kadar klorofil kacang hijau pada tinggkat penyediaan air yang…

Penelitian tentang “Pertumbuhan dan Kadar Klorofil Kacang Hijau (Phaseolus radiatus L.) pada Tingkat Penyediaan Air yang Berbeda” telah dilaksanakan pada April 2013 sampai dengan Juni 2013. Pengamatan pertumbuhan tanaman kacang hijau dilakukan di rumah bayang yang berlokasi di Pondok Mahasiswa Indah (PMI), Jln. Nusantara Km. 32 dan pengukuran kadar klorofil dilakukan di Labo…