Ditapis dengan
Pembuatan Minuman Lidah Buaya Berkarbonasi Dan Sari Buah Lemon
The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera drink and 10% lemon juice), L2 (80% carbonated aloe vera drink and 20% lemon juice), L3 (70% carbonated aloe vera drink and 30% lemon juic…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0024)
Penambahan Bakteriosin Kasar Dari Lactobacillus Plantarum Mxg 68 Sebagai Alte…
The purpose of this research was to get the best concentration of crude bacteriosin produced by Lactobacillus plantarum MXG 68 as natural preservatives to the chemical, microbiological, and sensory properties of chicken sausage. This research used a Completely Randomized Design with four treatments and four replications. The treatments were P0 (without addition of bacteriosin concentration), P1…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0023)
Pemanfaatan Buah Terong Belanda Dan Buah Belimbing Wuluh Dalam Pembuatan Sirup
The purpose of this study was to obtain the best ratio of tamarillo and Averrhoa bilimbi for making syrup corresponding to SNI 01-2544-2013.This study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatment for ratio tamarillo and Averrhoa bilimbi are TB1=(90:10), TB2=(80:20), TB3=(70:30), TB4 = (60:40), and TB5 = (50:50). The data obtained were analyzed s…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0022)
Pembuatan Sabun Transparan Berbahan Dasar Minyak Kelapa Murni Dengan Penambah…
ABSTRACT This research was aimed to get the best transparent soap from virgin coconut oil with addition of papaya fruit flesh extract. Research method used completely randomized design (CRD) which consisted of five treatments and repeated three times. Addition of papaya fruit extract were 10 g, 20 g, 30 g, and 40 g into 200 g soap stock. Data were analyzed by using analysis of variance (ANOVA…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0021)
Variasi Konsentrasi Perekat Pati Sagu Terhadap Karakteristik Briket Bioarang …
Coconut fiber contains a quite high amount of activated carbon which is not yet been optimally utilized. This research aims to utilized of coconut fiber as main ingredient in the making of charcoal briquette and to get the best concentration of sago adhesive. The method of this research used Completely Random Design (CRD) which consist of 5 treatment and each treatment was repeated 3 times. Th…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0020)
Asap Cair Dari Sabut Kelapa Muda Sebagai Bahan Penggumpal Tahu
This research aimed to study the characteristic of tofu produced by using young coconut shell liquid smoke as coagulant. This research was experimentally conducted with four treatments dan four replications. The treatment used in this study were AC0 (3% acetic acid), AC1 (1% liquid smoke + 2% acetic acid), AC2 (2% liquid smoke + 1% acetic acid), and AC3 (3% liquid smoke). The results showed tha…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0019)
Masa Simpan Sosis Yang Diawetkan Dengan Pengawet Alami (Bakteriosin) Dan Peng…
This study aimed to determine the type of preservative that is good at extending the shelf life of sausages. This study uses two factors with three replications. The first factor was preservatives used (control; nitrites 0.3%; and bacteriocin 0.3%) and the second factor was storage time (0 days; 3 days; 6 days; and 9 days). Parameters observed were moisture, ash, fat, protein content, total …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0018)
Pemanfaatan Wortel (Daucus Carota L.) Dalam Pembuatan Es Krim Dengan Penambah…
Ice cream is a type of semi-solid food made by freezing ice cream flour from sugar, a mixture of milk, animal or vegetable fat, with or without other food additives permitted. The purpose of this study was to determine the effect of the addition of carrot (Daucus carota L.) and kasturi orange (Citrus microcarpa B.) in making ice cream on the quality and sensory properties of ice cream in accord…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0017)
Pemanfaatan Kacang Merah (Phaseolus Vulgaris L.) Dan Jamur Tiram Putih (Pleut…
The purpose of this study was to get best formulation of red bean and oyster mushroom in making vegetable meatballs. This research used experimental method by using a complete randomized design (RAL) with five treatments and three replication. The treatments were KJ1 = red beans 100%, KJ2 = red beans 90% and oyster mushrooms 10%, KJ3 = red beans 80% and oyster mushrooms 20%, KJ4 = red beans 70%…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0016)
Pembuatan Es Krim Dengan Penambahan Teh Kombucha Sebagai Sumber Antioksidan
The research aimed to know the characteristics of physical, chemical, and sensory ice cream with the addition of different concentration of kombucha tea, as well as to know the best formulation. The research was conducted with five treatments and three replications. The treatments in this study were kombucha tea addition of 0, 10, 20, 30, and 40%. Data were statistically analyzed by using analy…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0015)
Pemanfaatkan tepung biji nangka dan tepung ampas tahu dalam pembuatan mi basah
Tujuan penelitian ini untuk mengetahui karakteristik darn perlakukan terbaik mi basah dari tepung terigu dengan penambahan kombinasi biji nangka dan tepung ampas tahu. hasil analisisnya menunjukan rasio tepung terigu dengan penambahan kompinas tepung biji nangka dan tepung ampas tahun berpengaruh nyata terhadap kadar air, kadar abu, kadar serat kasar, kadar lemak, kadar protein, dan kadar karb…
- Edisi
- -
- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm. ;29 cm
- Judul Seri
- -
- No. Panggil
- JUR-SAG, MARET 2018
Aplikasi edible coating lidah buaya (aloevera L0 dengan penambahan karagenan …
Tujuan penelitian bertujuan untuk mengetahui konsentarai karaginan pada larutan pelapis lidah buaya terahdap kualitas buah jambu biji selam penyimpanan. hasilnya sidik ragam menunjukan ada pengaruh nyata terhadap susut bobot, kekerasan, total padatan terlarut, vitamin c, dan warn akulit buah jambu biji, namun tidak berpengaruh nyata terhadap warna daging dan rasa buah jambu biji secara hedonik.
- Edisi
- -
- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm.;29 cm
- Judul Seri
- -
- No. Panggil
- JUR-SAG, MARET 2018
Pemanfaatan tepung talas dan tepung kacang hijau dalam pembuatan flakes
Tujuan penelitian untuk mendapatkan rasio tepung talas dan tepung kacang hijau yang terbaik untuk membuat flakes. hasilnya menunjukan bahwa rasio tepung talas dan tepung kacang hijau berpengaruh nyata terhadap kadar air, abu, protein, lemak, kadar karbohidrat, dan serat kasar.
- Edisi
- -
- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm.;29 cm
- Judul Seri
- -
- No. Panggil
- JUR-SAG, MARET 2018
Perbedaan Konsentrasi gelatin terhadap kualitas permen Marshmallow buah naga …
Tujuan penelitian untuk mendapatkan konsentrasi gelatin terbaik sesuai SNI. hasilnya menunjukan penambahan gelatin berpengaruh nyata terhadap kadar air, kadar abu, kadar sukrosa, vitasmin C, densitas. dan uji organoleptik.
- Edisi
- -
- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm.; 29 cm
- Judul Seri
- -
- No. Panggil
- JUR-SAG, MARET 2018
Pemanfaatan Tepung Talas Dan Tepung Kacang Hijau Dalam Pembuatan Flakes
The purpose of this research was to determine and obtain the bestratio between the taro flour and mung bean flour for making flakes. Thisresearch useda Completely Randomized Design (CRD) with 5treatments and 3 replications. The ratio of taro flourand mung bean flour 90:10, 80:20,70:30, 60:40,and 50:50. Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- x, 78 hlm.: ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0020)
Evaluasi mutu sosis analog jantung pisang dan tempe
Tujuan penelitian untuk mendapatkan formulas sosis analog jantung pisang dan tempe yang memenuhi standar mutu sosis. hasilnya menunjukan rasio jantung pisang dan tempe pada masing-masing perlakukan berpengaruh nyata terhadap kadar airi, protein, lemak dan serat kasar.
- Edisi
- -
- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 9 hlm.; 29 cm
- Judul Seri
- -
- No. Panggil
- JUR-SAG, MARET 2018
Perbedaan Konsentrasi gelatin terhadap kualitas permesn Marshmallow buah naga…
Tujuan penelitian untuk mendapatkan konsentrasi gelatin terbaik sesuai SNI. hasilnya menunjukan penambahan gelatin berpengaruh nyata terhadap kadar air, kadar abu, kadar sukrosa, vitasmin C, densitas. dan uji organoleptik.
- Edisi
- -
- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm, 29 cm
- Judul Seri
- -
- No. Panggil
- JUR-SAG, MARET 2018
Evaluasi Mutu Dodol Yang Dibuat Dari Tepung Beras Ketan Dan Buah Nipah (Nypa …
The research were to determine the best ratio of sticky rice and nipa palm suitable into a made of dodol and to evaluate the preference acceptance of dodol by the panelists. This research was conducted by using a completely randomized designed experiments, with four treatments and four repetitions. The treatments were KN1 (sticky rice and nipa palm were 90% and 10%), KN2 (sticky rice and nipa p…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0014)
Formulasi Tepung Pelapis (Batter) Berbasis Pati Sagu Terhadap Sifat Fisiko-Ki…
This research aimed to gain the best formulation of batter on the physico-chemical and organoleptic properties of popcorn chicken. The research was conducted with five treatments and three replications. The treatments in this study were the type of formulation of batter: 100% sago starch (BS0); 50% sago starch:50% tapioca (BS1); 50% sago starch:50% glutinous flour (BS2); 50% sago starch:50% cor…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0013)
Kajian Sifat Fisiko-Kimia Tepung Ampas Tahu Ditinjau Dari Lama Perendaman Dal…
The purpose of this research is to obtain the best combination of treatments between the soaking time of sodium metabisulfite (Na2S2O5) and the drying time of the physico-chemical of tofu pulp flour. This research was conducted with nine treatment combinations and three replications. The treatment used was L1P1 (15 minutes soaking, 3 hours drying), L1P2 (15 minutes soaking, 4 hours drying), L1P…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 119 (0012)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah