Ditapis dengan
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…
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- v, 52 hlm.; ill.; 29 cm
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- 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…
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- vi, 71 hlm.; ill.; 29 cm
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- 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…
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- xiv, 71 hlm.; ill.; 29 cm
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- 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…
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- xv, 52 hlm.; ill.; 29 cm
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- 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…
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- xiv, 71 hlm.; ill.; 29 cm
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- 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…
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- xiv, 71 hlm.; ill.; 29 cm
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- 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…
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- xv, 52 hlm.; ill.; 29 cm
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- 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…
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- xiv, 71 hlm.; ill.; 29 cm
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- 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…
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- vi, 71 hlm.; ill.; 29 cm
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- 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…
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- xi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0068)
Pemanfaatan Tepung Pisang Raja Sebagai Bahan Baku Pembuatan Non-Flaky Crackers
The purpose of this research was to get the best formulation of wheat and king banana flour in making of non-flaky crackers. This study used Completely Randomized Design with five treatments and three replications. The treatments for this study were TR1 (100 g wheat), TR2 (45 g wheat : 55 g king banana flour), TR3 (30 g wheat : 70 g king banana flour), TR4 (15 g wheat : 85 g king banana flour),…
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- xi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0067)
Kajian Pemanfaatan Tepung Labu Kuning (Cucurbita Moschata Durch) Dan Tepung T…
The purpose of this research was to acquire best cookies which has high nutrition content from pumpkin flour and tempe flour and meet quality standard of cookies (SNI 01-2973-1992). This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (65% pumpkin flour, 5% tempe flour), P2 (60% pumpkin flour, 10% tempe flour), P3 (55% pumpkin fl…
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- vii, 50 hlm.:ill.; 29 cm
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- 06 03. 115 (0033)
Pembuatan Edible Coating Dari Pati Biji Durian Sebagai Pelapis Bolu Kemojo
Compared to the content of other plants, durian seeds contain high starch. The high amylose and amylopectin components in durian seed starch are considered to be sufficiently proeffective to be used as a base material in edible coating which can be consumed. The use of glycerol has a role as a plasticizer in improving the properties of good permeability as an edible layer. This study aims to kn…
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- xii, 74 hlm.; ill.; 29 cm
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- 06 03. 118 (0066)
Pemanfaatan Wortel Dan Bonggol Nanas Dalam Pembuatan Permen Jelly
The purpose of this research was obtained the best ratio of carrot extracts and pineapple hump extracts to produce jelly candy with good quality according to SNI 3574-2-2008. The research was used completely randomized design with five treatments and three replications. The treatment were WB1 (carrot 90 : 10 pineapple hump ), WB2 (carrot 80 : 20 pineapple hump), WB3 (carrot 70 : 30 pineapple hu…
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- viii, 81 hlm.; ill.; 29 cm
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- 06 03. 118 (0065)
Rasio Ekstrak Buah Jambu Biji Merah (Psidium Guajava L.) Dan Ekstrak Buah Ape…
The purpose of this research was to obtain the best ratio of red guava and manalagi green apple in making of jelly candy. This research used a Completely Randomized Design with five treatments and three replications followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatments in this research were ratio of red guava extracts and manalagi green apple extracts P1 (90 : 10), …
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- xii, 85 hlm.; ill.; 29 cm
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- 06 03. 118 (0064)
Pemanfaatan Kulit Buah Durian Pada Pembuatan Arang Aktif Dengan Metode Aktiva…
The Purpose of this study was to determine the best concentration of phosphoric acid (H3PO4) as an activator in making of activated charcoal from durian shell. This study used a completely randomized design (RAL) with 4 treatments and 4 replications which followed by Duncan’s New Multiple Range Test at level 5%. The treatments of this research were AA1 (concentration of H3PO4 5%), AA2 (concen…
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- xi, 51 hlm.; ill.; 29 cm
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- 06 03. 118 (0063)
Minuman Fungsional Serbuk Instan Jahe (Zingiber Officinale R.) Dengan Penamba…
Ginger and beet root can be used as ingredients in functional drink. This research aimed to know the best formulations of ginger and beet root for the quality of functional drink. Research method used Completely Randomized Designed which consisted of five treatments and each treatment was repeated four times. Treatments of ginger extract and beet root extract were 100%:0%, 90%: 10%, 80%:20%, 70…
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- xi, 76 hlm.; ill.; 29 cm
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- 06 03. 118 (0062)
Penambahan Kelopak Bunga Rosella Dalam Pembuatan Selai Jambu Biji Merah
The purpose of this study was to obtain the best ratio between red guava pulp with roselle flower pulp in the making of jam. This study used Completely Randomized Design (CRD) with four treatments and four replications. If the results of the study showed a significant difference between treatments, then continued test using DNMRT test at level 5%. The treatment in this research was the ratio of…
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- xiii, 46 hlm.; ill.; 29 cm
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- 06 03. 118 (0061)
Karakteristik Briket Ampas Tebu Dan Tongkol Jagung Dengan Perekat Tepung Sagu
The purpose of this study was to determine the characteristics of charcoal briquette from a mixture of bagasse and corncob quality according to SNI 01-6235-2000. Research using a Completely Randomized Design (CRD) with comparison bagasse and corncob (P1= 100:0%); (P2= 75:25%); (P3= 50:50%); (P4= 25:75%); (P5= 0:100%). The result showed that variations in mix charcoal bagasse and corncob signifi…
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- xiii, 77 hlm.; ill.; 29 cm
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- 06 03. 118 (0060)
Variasi Penambahan Tepung Umbi Dahlia Dalam Minuman Sinbiotik Sari Jagung Man…
The purpose of this research was to study the addition of various of dahlia tuber flour in making sinbiotic drink of sweet corn extract by using Lactobacillus casei subsp. casei R-68 which isolated from dadih. The research was carried out experimentally using a Completely Randomized Design with 4 treatments and 4 replications thus obtaining 16 experimental units. The data found were statistical…
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- xiii, 77 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 118 (0059)
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