Ditapis dengan
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),…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vii, 50 hlm.:ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 74 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- viii, 81 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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), …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 85 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 51 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 76 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiii, 46 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiii, 77 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiii, 77 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0059)
Perbandingan Viabilitas Lactobacillus Casei Subsp. Casei R-68 Dengan Lactobac…
To be used as candidate probiotic lactic acid bacteria have to be stable during cold storage. This research was done by experiment with comparing the viability of Lactobacillus casei subsp. casei R-68 with Lactobacillus casei strain Shirota during cold storage. In this case, including M0 (cold storage week 0), M1 (cold storageweek 1), M2 (cold storage week 2), M3 (cold storage week 3), M4 (cold…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 44 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0058)
Viabilitas Bakteri Asam Laktat (Bal) Yang Diisolasi Dari Kulit Ari Kacang Ked…
The purpose of this study was to determine the viability of isolates of Lactic Acid Bacteria (LAB) isolated from ari skin soybean extract against hydrochloric acid (HCl) and bile salts (oxgall). This research was conducted experimentally and the data obtained was tabulated and analyzed descriptively. The treatments in this study were MRS Broth having pH adjusted by addition of chloride acid to …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiii, 77 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0057)
Efektifitas Buah Asam Kandis (Garcinia Diocia Blume) Sebagai Bahan Penggumpal…
The purpose of this study was to obtain the best concentration from kandis acid as a coagulant agent and preservative in tofu product. This research used a Completely Randomized Design with six treatments and three replications, followed by Duncan’s New Multiple Range Test at level 5%. The treatment of this research were AK1 (the concentration of the kandis acid solution 7,5%), AK2 (the conce…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 49 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0056)
Pemanfaatan Labu Siam Dan Kelopak Rosella Dalam Pembuatan Selai
Fruit jam is a semi-wet food processed product from a mixture of fruit juice and sugar. The purpose of this research was to get the best formulation of chayote and roselle petal evaluate in the jam quality. This research used a Completely Randomized Design experiment with five treatments and three replications. The treatments were LSR1 (chayote puree and roselle petal puree 90:10), LSR2 (ch…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 79 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0055)
Kombinasi Buah Sirsak Dengan Buah Naga Dalam Pembuatan Velva
Velva is a dessert made from fruits which has low fat and high fiber. The purpose of this research was to get the right combination of soursop and red dragon fruit puree in making velva. This study used a complete randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment in this research were SN1 (90% soursop puree : red dragon fruit p…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 70 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0054)
Karakterisasi Mi Instan Yang Dibuat Dari Terigu Dengan Substitusi Tepung Jagu…
This research was aimed to know the effect of substitution of corn flour made from Bisi-2 variety on the quality and characteristics of instant noodles. This study used Completely Randomized Design (RAL) experiment with 5 treatments and 3 replications. The treatments in this research included TJ1 (wheat 90: corn flour 10), TJ2 (wheat 80: corn flour 20), TJ2 (wheat 70: corn flour 30), TJ4 (…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiii, 92 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0053)
Perbandingan Kadar Perekat Tapioka Dengan Arang Dari Cangkang Buah Karet Terh…
The rubber shell contain beneficial compounds lignin and cellulose which is quite high and has not been utilized optimally. Therefore, this study aims to take advantage of rubber shell as the main material for the manufacturing of charcoal briquettes and charcoal briquettes obtain formulations are of good quality. This study was conducted experimentally using Complete Random Design with 4 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiii, 53 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0052)
Karakteristik Briket Tongkol Jagung Dan Serbuk Gergaji Kayu Dengan Perekat Ta…
The purpose of this study was to determine the characteristics of charcoal briquette from a mixture of corncob and sawdust seed quality according to SNI 01- 6235-2000. Research using completely randomized design (CRD) with charcoal treatment comparison corncob and sawdust (P1= 100:0%); (P2= 75:25%); (P3= 50:50%); (P4= 25:75%); (P5= 0:100%). The result showed that variations in mix charcoal…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xiii, 79 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0051)
Penambahan Bubuk Jahe Merah (Zingiber Officinale Rosc.) Dalam Pembuatan The H…
The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 81 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0050)
Pembuatan Minuman Fermentasi Sari Tomat Dengan Menggunakan Lactobacillus Case…
Tomato is a fruit that had a short shelf life. Therefore tomato needs to be processed into products that have economic value, such as fermented drink. The purpose of this research was to obtain the best addition of sucrose in making fermented drink of tomato juice by using Lactobacillus casei subsp. casei R68. This research used a Completely Randomized Design with four treatments and four …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 58 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 118 (0049)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah