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Pemanfaatan Tepung Pisang Kepok Dan Buah Nangka Kering Dalam Pembuatan Snack Bar
The purpose of this study was to get the best combination of kepok banana flour and dried jackfruit in a snack bar. The research used experimental method by using a complete randomized design (RAL) with five treatments and three replications. The treatments were TN1 (kepok banana flour 80% and dried jackfruit 20%), TN2 (kepok banana flour 70% and dried jackfruit 30%), TN3 (kepok banana flour 60…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0011)
Pengaruh Konsentrasi Starter Lactobacillus Plantarum Dalam Pembuatan Minuman …
Fermented milk is a probiotic drink that uses lactic acid bacteria (BAL) in soy milk. In general, the cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus. This study uses culture, namely Lactobacillus plantarum that has been isolated from solid waste from soy, so it is believed that it has good growth to produce good quality milk fermented milk. The aim of this study is to…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0010)
Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dalam Pembuatan Min…
Functional beverages are fresh or processed products that are beneficial for health and reduce the risk of disease for consumers. One of the functional beverages is kombucha tea. Red dragon fruit rind can be processed into functional beverage namely herbal tea. The purpose of this research was to know the fermentation time and best quality of tea kombucha from the dragon fruit. Research carried…
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- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0009)
Uji Ketahanan Bakteri Asam Laktat Yang Diisolasi Dari Limbah Padat Pengolahan…
This research aimed to determine the growing resistance of isolates of lactic acid bacteria isolated from the processing of solid waste of soy milk against antibiotics and salt. This study was experimentally conducted to test the resilience of LAB isolates L. pentosous strain Lac.18, L. plantarum strain SRCMC, L. plantarum strain VP_1.1, L. plantarum strain VP_3.3, L. casei strain IMAU.5165, an…
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- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0008)
Karakteristik Briket Bioarang Kombinasi Pelepah Dan Tandan Kosong Kelapa Sawi…
The aim of this research study was to obtain the best combination of midribs and oil palm empty fruit bunches on the characteristics of bioarang briquettes produced. The study was conducted experimentally using a completely randomized design (RAL) with five treatments and three replications, in order to obtain 15 units. The treatment in this study is the difference of percentage midribs and oil…
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- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- 06 03. 119 (0007)
Pemanfaatan Biji Alpukat (Persea Americana Mill.) Dengan Penambahan Lilin Leb…
Avocado seeds contain amylose that can be a raw material in making edible film. However, the edible film produced has a low water resistance. Therefore, it is necessary to add hydrophobic materials that will increase the durability of edible films against water, one of them is beeswax. This research was conducted experimentally using a Completely Randomized Design (CRD) with five treatments and…
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0006)
Karakteristik Beberapa Sifat Fisikokimia Dan Sifat Pasta Pati Sagu Yang Dimod…
Research has been conducted on microbiological modification of sago starch using lactic acid bacteria (LAB) obtained from sago starch processing industry. The aim of this research was to compare some physicochemical and pasting properties of modified sago starch to native sago starch. The treatment in this study were modification by combination of LAB isolates which had different amylolitic abi…
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0005)
Kualitas Dan Aktivitas Antibakteri Sabun Transparan Dengan Penambahan Ekstrak…
This research aimed to obtain the addition of papaya stem extract and to observe the activity of antibacterial against E. coli and S. aureus and its quality in making transparent soap. This research was conducted with four treatments and four replications. The treatment in this research was the addition of papaya stem extracts of 10 ml, 15 ml, 20 ml and 25 ml. Data were analyzed using analysis …
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0004)
Pemanfaatan Lactobacillus Plantarum 1 Dalam Pembuatan Tapai Ketan Probiotik
This research aimed to study the effect of addition of Lactobacillus plantarum 1 with different amylolytic properties which can produce the best quality of glutinous tapai. The research was experimentally conducted with four treatments and four replications. The treatment used in this study were TKP1 (added yeast), TKP2 (addition of yeast + L. plantarum 1 RN2-12112), TKP3 (addition of yeast + L…
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0003)
Kombinasi Buah Pedada (Sonneratia Caseolaris) Dan Kelopak Bunga Rosela (Hibis…
The study was purpose to get the best combination of pedada fruit (Sonneratia caseolaris) and roselle flower (Hibiscus sabdariffa). The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were PR1 (Pedada fruit 90% : roselle flower 10%), PR2 (Pedada fruit 80% : roselle flower 20%), PR3 (Pedada fruit 70% : roselle flower 30%), PR4 (Pedada fruit 6…
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0002)
Pendugaan Umur Simpan Wajik Yang Dikemas Dengan Kertas Minyak Dan Edible Film…
The purpose of this research was to estimate the shelf life of wajik that is packed with oil paper and tapioca edible film. Estimation of shelf life using the acceleration method by storing wajik for 30 days at three different temperatures, there are temperatures of 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbitur…
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 119 (0001)
Uji Aktivitas Enzim Fekal Mutagen Pada Tikus Putih (Wistar Rat) Yang Diberi B…
Probiotics are non-pathogenic living bacteria that are consumed as dietary supplements to maintain a balance in the ecosystem of intestinal microbiota that is beneficial to body health. The purpose of this research was to determine the effect of giving Lactobacillus casei subsp. casei R-68 isolated from dadih and pathogenic bacteria Escherichia coli FNCC-19 and Listeria monocytogenes FNCC-0156 …
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- vi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0087)
Pemanfaatan Kolang Kaling Dan Buah Nanas Terhadap Mutu Selai Campuran
Jam is a semi-solid food made from fruit puree and mixed with 35-45% parts of sugar and heated until the sugar content ranges from 50-65%. The purpose of this study was to obtain the best percentage of mixed kolang kaling and pineapple fruit to meet the quality of jam (SNI No. 01-3746:2008). This study used experimental method using a complete randomized design (RAL) consisting of five treatmen…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 118 (0084)
Variasi Lama Fermentasi Terhadap Mutu Mikrobiologis Dan Viskositas Soyghurt M…
Soyghurt was a probiotic drink made by adding a lactic acid bacteria (LAB) into the soy milk. In general, cultures used was Lactobacillus bulgaricus and Streptococcus thermophilus. This study used Lactobacillus plantarum isolated from soybean solid waste of soymilk prouction so it was assumed to have good growth so as to produce good quality soyghurt. The aim of this research was to get the bes…
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 118 (0083)
Penambahan Inulin Umbi Dahlia Pada Pembuatan Es Krim
The objective of this research was to determine the effect of addition of dahlia tuber inulin on the physical, chemical, and sensory properties of ice cream. This study used a completely randomized design (CRD) with six treatments and three replications. The treatment in this study was the level of addition of inulin in ice cream. The levels of addition of inulin were E0 (without the addition o…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 118 (0082)
Pemanfaatan Tepung Talas Dan Tepung Kacang Merah Dalam Pembuatan Crackers
This research aimed was to get the best crackers from a combination ratio of taro flour and red bean flour in making crackers. Research method used completely randomized design (CRD) experiment which consisted of five treatments and each treatment was repeated three times. Treatments of flour taro and red bean flour were 90:10, 80:20, 70:30, 60:40, and 50:50. Data were statistically analyzed by…
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- xiv, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0081)
Pemanfaatan Simbiosis Mikroalga Chlorella Sp. Dan Agrobost Untuk Menurunkan K…
The purpose of this research was to get the best treatment addition of Agrobost microorganisms as a reducing agent contamination of sago liquid waste with the addition of microalgae Chlorella sp. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this addition was microalgae Chlorella sp. as much 800 ml/L (6.292.000 cell/ml) of waste …
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- xiv, 71 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 118 (0080)
Pemanfaatan Simbiosis Mikroalga Chlorella Sp. Dengan Variasi Penambahan Agrob…
The purpose of this research was to get the best of microalgae (Chlorella sp.) symbiosis with variation of Agrobost to decreasing pollution level of palm oil mill effluent (POME) according to standard quality. This research used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments in this addition was microalgae Chlorella sp. as much 800 ml/L (Abundance of c…
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- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 06 03. 118 (0079)
Pemanfaatan Tepung Pisang Kepok Dan Tepung Jagung Dalam Pembuatan Kukis
Kepok banana flour and corn flour can be used as ingredients in cookies. This research aimed to know the best formulations of kepok banana flour and corn flour of the quality of cookies. Design of the research was using a Completely Randomized Design Experiment for 5 treatments and 3 replications. Treatments of kepok banana flour and corn flour were 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, a…
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 118 (0078)
Pengaruh Penambahan Tawas Dan Lama Perendaman Terhadap Perubahan Mutu Ikan La…
This study was aimed to determine the best concentration of alum and immersion time on the changes of sword fish (Trichiurus savala) quality. This research was carried out in 3 stages, namely 1) sample preparation and analysis of the chemical content of sword fish, 2) immersion of sword fish in alum solution, 3) observation with organoleptic test, proximate analysis and pH. The method used was …
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0075)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
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Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah