Ditapis dengan
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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 118 (0075)
Pembuatan Susu Fermentasi Probiotik Menggunakan Lactobacillus Casei Subsp. Ca…
Probiotic fermented milk made by using Lactobacillus casei subsp. casei R-68 with skim milk and red dragon fruit extract as a raw material was expected to produce probiotic fermented milk with more completed nutriotional value and health benefits. The purpose of this study was to determine the best percentage of red dragon fruit extract on the quality of fermented milk. This study used a Comple…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0077)
Pemanfaatan Tepung Biji Nangka Dan Tepung Ampas Kelapa Sebagai Bahan Pensubst…
The research aimed to know the best of substitute ratio of jackfruit seed powder and coconut dregs powder of wheat flour for the best quality of sweet bread. Research method used completely randomized designed which consisted of six treatments and each treatment was repeated three times. Treatments of jackfruit seed powder and coconut dregs powder of wheat flour were TBA0 (100% wheat flour), TB…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0076)
Karakteristik Sifat Fisika Batang Karet (Havea Brasiliensis) Non Produktif
Rubber can be used as a source of wood raw materials for various uses such as wood fanel, pulp and paper products, furniture and other processed wood products. The aim of the research was to get the characteristic part of rubber stem physical of non-productive rubber stem in the base, middle, and of the tree end. The experiment was conducted using experimental method using Completely Randomized…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0075)
Karakteristik Mutu Sirup Bit Dengan Penambahan Carboxylmethyl Cellulose
This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance (ANOVA) and followed by dun…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0074)
Konsentrasi Perekat Pati Sagu Terhadap Karakteristik Briket Bioarang Dari Lim…
Increasing need of energy and decreasing of fuel supply requires human to discover alternative energy resources. Consequently, there should be a research to discover a new renewable energy source such as durian fruit leather. Durian is biomass that has great potential for bio-briquet. This research aims to discover the precise adhesive consentration rate in sago’s starch , which are 3%, 5%, a…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0073)
Kombinasi Tepung Kacang Hijau Dan Buah Nanas Dalam Pembuatan Snack Bars
The purpose of this research was get appropriated combination of mung bean flour and pineapple and the sensory properties snack bars with the best quality. This research used completely randomized design method with five treatments and three replications. The treatments in this research were KN1 (75% mung bean flour and 25% dried pineapple), KN2 (70% mung bean flour and 30% dried pineapple), KN…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0072)
Minuman Instan Dari Rimpang Bangle (Zingiber Cassumunar Roxb.) Dengan Penamba…
Bangle rhizome plant was a medicinal plant that is often used as medicinal drugs because it contains flavonoid compounds. The purpose of this research was to get the right ratio between bangle rhizome and cinnamon bark so as to produce instant drink with good quality.This experiment was conducted experimentally using completely randomized design (RAL) with 4 treatments and 4 replications and fo…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0071)
Pemanfaatan Tepung Ubi Jalar Ungu Dan Tepung Kelapa Sebagai Bahan Pensubstitu…
The purpose of this research was to get the best formulation of purple sweet potato flour and coconut flour in making instant noodles. This study was used a completely randomized design experiment with 5 treatment and 3 replications that produced 15 exsperimental units. The obtained data were statistically analized using analysis of variance (ANOVA). If the F count is high than or equal to F ta…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0070)
Pemanfaatan Bubur Buah Nanas Dalam Pembuatan Es Krim
Ice cream is frozen food made from milk fat, nonfat milk solid, sweeteners, flavorings, and other additives such as nuts, fruits, or candies. The objective of this research was to find the optimal pineapple pulp addition on the physicochemical and sensory properties of ice cream. This study used Completely Randomized Design (CRD) experiment with 4 treatments and 4 replications. The treatments u…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0069)
Pemanfaatan Tandan Kosong Kelapa Sawit Pada Pembuatan Plastik Biodegradable D…
Palm empty bunches are industrial waste of palm oil processing that contain of high cellulose, which can be used as a raw material for biodegradable plastic. The purpose of this research was to get the best formulation on the making of biodegdable plastic based on palm empty bunches with addition of glycerol as a plasticizer. This research was conducted experimentaly by using complete randomize…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0068)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah