Ditapis dengan
Pengaruh Penambahan Konsentrat Protein Teripang Pasir (Holothuria Scabra) Ter…
ABSTRACT This study aims to determine the effect of adding protein concentrate of sea cucumber (Holothuria scabra) and determine the best amount of concentration in producing biscuit quality through an organoleptic and chemical test. The research method was experimental by adding protein concentrate to sea cucumber in different concentrations. The research designed in Completely Randomize…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0056)
Studi Penerimaan Konsumen Terhadap Cup Cake Rumput Laut (Eucheuma Cottonii)
ABSTRACT This study aims to determine the study of consumer acceptance of seaweed cup cake. Eucheuma cottonii seaweed is obtained from the Kodim market, Pekanbaru. This research was conducted using a one-factor completely randomized design (CRD) method with 4 treatment levels of 0%, 10%, 20% and 30%. The results of the study had a very significant effect on the organoleptic values includin…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0055)
Pengaruh Konsentrasi Garam Berbeda Terhadap Mutu Peda Ikan Kembung Lelaki (Ra…
Abstract Peda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumat…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0054)
Pengaruh Penggunaan Pelarut Organik Yang Berbeda Terhadap Sifat Fisika Kimia …
ABSTRACT This study was aimed to determine the physicochemical properties of fish oil and to determine the best solvent for dissolving fish oil mudskipper. The method used was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely, the use of methanol (X1), the use of ethanol (X2), and the use of propanol (X3). The paramet…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0053)
Peningkatan Produktivitas Pulp Dan Kertas Dengan Pendekatan Green Productivit…
ABSTRACT The increase of consumer demand for pulp and paper encourage PT. Riau Andalan Pulp and Paper to be able to improve its production and performance in order to compete with other similar companies. However, along with the enhancement in production, it also increase the amount of waste generated. The increasing amount of waste due to the increased of production capacity encourages PT…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0018)
Karakteristik Briket Arang Cangkang Kelapa Sawit Dengan Beberapa Konsentrasi …
ABSTRACT This study aims to obtain the best tapioca adhesive concentration in making charcoal briquettes. This research was conducted experimentally using a completely randomized design method consisting of 5 treatments and 3 replications in order to obtain 15 experimental units. The treatment in this study was the ratio of palm kernel shell charcoal and tapioca adhesive as follows: P1 (9…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0017)
Karakteristik Briket Arang Pelepah Kelapa Sawit Dan Arang Pelepah Kelapa Deng…
ABSTRACT The purpose of this study aims to get the best combination of oil palm midrib and coconut midrib in making charcoal briquettes. The study was conducted experimentally using a complete randomized design method consisting of 5 treatments and 3 replications to get 15 experimental units. The treatments in this study were the ratio of oil palm midrib and coconut midrib charcoal as fol…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0016)
Konsentrasi Perekat Tapioka Terhadap Kualitas Briket Arang Tunggul Batang Kelapa
ABSTRACT This study aims to obtain the best tapioca adhesive concentration in making charcoalbriquettes. This research was conducted experimentally using a completely randomized design method consisting of 5 treatments and 3 replications in order to obtain 15 experimental units. The treatment in this study was the ratio of coconut stem charcoal and tapioca adhesive as follows: P1 (97: 3), …
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0015)
Pemanfaatan Sekam Padi Dan Kulit Batang Sagu Terhadap Mutu Briket Dengan Pere…
ABSTRACT Briquette is a biomass fuel. Biomass has the potential and benefits of being an alternative energy source to replace fossil fuels that exist today, biomass has an abundant stock or supply. The biomass used in this study was rice husk and sago steam bark. This study used a completely randomized design with a sample of four and four replications. The treatment was against the ratio …
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0014)
Pemanfaatan Arang Pelepah Kelapa Sawit Dan Arang Tempurung Kelapa Dengan Pere…
ABSTRACT Palm frond charcoal and coconut shell charcoal are biomass waste that can be used in the form of charcoal briquettes as an alternative source of energy because they contain lignin and cellulose. The purpose of this research was the best obtain character briquettes from a combination palm frond charcoal and coconut shell charcoal. This study used a Completely Randomized Design (CRD…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0013)
Kualitas Papan Partikel Dari Limbah Tandan Kosong Kelapa Sawit Dengan Perekat…
ABSTRACT Oil palm empty bunches are one of the solid wastes from the processing of fresh fruit bunches that have not been used optimally. This study aims to obtain the best concentration of resin adhesives in the manufacture of particleboard from oil palm empty fruit bunches. The research was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 3 replic…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0012)
Analisis Rantai Pasok Dan Nilai Tambah Agroindustri Kopi Lasi Selaras Alam Di…
ABSTRACT This research was aimed to analyze the flow of supply chain, value-added, and determined the strategy for improvement of supply chain performance in Lasi Coffee Selaras Alam. This research was conducted at Agam District, West Sumatera. A purposive method was used to decide the location of this research. This research used a questionnaire that was distributed to 20 respondents con…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0011)
Pemanfaatan Ikan Gabus Dan Ampas Tahu Dalam Pembuatan Nugget
ABSTRACT The purpose of this research was to get the best formulation of striped snakehead fish and tofu dregs on the quality of nugget based on Indonesian National Standard SNI 7758-2013. The study used completely randomized design with five treatments and three replications. The treatment in this research was the ratio of striped snakehead fish and tofu dregs such as 90:10, 85:15, 80:20,…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 67 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0010)
Pengolahan Sabut Kelapa Dengan Tiga Tingkat Kematangan Menjadi Briket Arang
ABSTRACT The purpose of this study was to determine the effect of the level maturity of coconuts in making charcoal briquettes. The study was conducted experimentally using a complete randomized design consisting of three treatments and five replications to get fifteen experimental units. The treatments in this study were the young coconut fiber (PM), half aged coconut fiber (PS), and old …
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0009)
Pemanfaatan Kolang-Kaling Dan Buah Naga Merah Dalam Pembuatan Velva
ABSTRACT Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of sugar palm fruit and red dragon fruit puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatments in this rese…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0008)
Karakteristik Briket Arang Tongkol Jagung Dengan Penambahan Arang Kulit Buah …
ABSTRACT Corn cobs and areca peel are biomass waste that can be used in the form of charcoal briquettes as an alternative source of energy because they contain lignin and cellulose. The purpose of this research was the best obtain character briquettes from a combination corncobs charcoal and areca peel charcoal. This study used a Completely Randomized Design (CRD) which consist of five tre…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0007)
Pembuatan Virgin Coconut Oil (Vco) Menggunakan Ekstrak Kulit Buah Nanas Denga…
ABSTRACT Virgin coconut oil (VCO) is a processed coconut product that contains a lot of medium chain fatty acids (MCFA) that can help reduce the risk of degenerative diseases. The purpose of this study was to get the best treatment of the use crude bromelain from peel pineapple extract with combination baker yeast and tempeh mold. The research method used a completely randomized design wi…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0006)
Karakteristik Kimia Dan Sensori Snack Bar Dari Labu Kuning Dan Kacang Hijau
ABSTRACT Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder. Snack bar in this research was made from yellow pumpkin flour and green beans flour. The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory character…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0005)
Penambahan Ekstrak Ubi Jalar Ungu Dalam Pembuatan Sauerkraut Probiotik Dengan…
ABSTRACT Sauerkraut is one of the fermented products made from white cabbage, and has a less attractive color. The study aimed to determine the effectivity of adding purple sweet potato extract to sauerkraut by utilizing Lactobacillus plantarum 1 RN2-12112 isolated from sago starch industry for sauerkraut production as well to study chemical, microbiological and sensory characteristics of…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0004)
Pembuatan Snack Bar Dari Tepung Pisang Kepok Dan Pure Pisang Ambon Hijau
ABSTRACT Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack. Binder is needed in making a snack bar. Fruit puree can be used as binder in making snack bar. Related to this point, the snack bar in this research was made from kepok banana flour and ambon hijau banana puree. The purpose of th…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 232 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0003)
Karya Umum 
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Ilmu-ilmu Sosial 
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Ilmu-ilmu Murni 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah