Ditapis dengan
Pemanfaatan Buah Pedada Dan Buah Api-Api Pada Pembuatan Fruit Leather
The purpose of this research was to get the best combination of pedada porridge and api-api porridge. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were PA1 (Pedada porridge 90% : api-api porridge 10%), PA2 (Pedada porridge 80% : api-api porridge 20%), PA3 (Pedada porridge 70% : api-api porridge 30%), PA4 (Pedada porridge 60% : api-api…
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 06 03. 119 (0039)
Perbedaan Suhu Destilasi Terhadap Mutu Dan Aktivitas Antibakteri Asap Cair Da…
This study aims to obtain optimum liquid smoke from young coconut fiber with different destillation temperature treatments. This research was conducted using a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications to obtain 16 experimental units. The data obtained were statistically analyzed using ANOVA, if F is greater than or equal to F table, then continued with DN…
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- xv, 52 hlm.; ill.; 29 cm
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- 06 03. 120 (0015)
Produksi Selulosa Bakteri Dari Limbah Cair Sagu Menggunakan Fermentor Celup
The aims of research was to determine the length of time in the air exposed phase and the immersed phase in the medium in order to obtain maximum becterial cellulose yields. The research was carried out experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications to obtain 15 experimental units. The treatment in the research were ratio between time of exposure …
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- v, 52 hlm.; ill.; 29 cm
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- 06 03. 120 (0014)
Peningkatan Skala Percobaan (Scale Up Experiment) Pengolahan Limbah Cair Kila…
The purpose of this research was to get selected treatment of microalgae Chlorella sp. as a reducing polutan of sago liquid waste with the concentration of Agrobost and utilize symbiotic technology between the two. This research used a complete randomized design (CRD) with 5 treatments and 3 replications. In this research was microalgae 800 ml/L (6,78 log Cfu/ml) of sago liquid waste with 5 tre…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0013)
Pemanfaatan Ubi Jalar Kuning Dan Ampas Kelapa Kering Dalam Pembuatan Kukis
The objective of this study was to obtain exact formulation of combination of yellow sweet potato puree and dry coconut dregs based on quality standards for making cookies. This study used a completely randomized design (RAL) with five treatments and three replications. The treatments of yellow sweet potato puree and dried coconut dregs on wheat flour consists of UK1 (70% yellow sweet potato pu…
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- 06 03. 120 (0012)
Pemanfaatan Pati Kulit Ubi Kayu Dan Selulosa Kulit Kacang Tanah Pada Pembuata…
Biodegradable plastic is an environmental friendly plastic made from starch and cellulose. Starch and cellulose are extracted from cassava peel and peanut shell. The purpose of this research was to get the best formulation of cassava peel starch and peanut shell as cellulose on physical and mechanical properties of biodegradable plastics. This research was conducted experimentaly by using compl…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 06 03. 120 (0011)
Mutu Dan Sensori Nugget Ikan Patin Dengan Nangka Muda
The purpose of this study was to obtain the best ratio on quality and sensory nugget made from catfish and young jackfruit. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of PN1 (70 meat of catfish: 30 young jackfruit), PN2 (60 meat of catfish: 40 young jackfruit), PN3 (50 meat of catfish: 50 young jackfruit), PN4 (40…
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0010)
Kombinasi Pati Biji Nangka Dan Pati Biji Durian Dalam Pembuatan Plastik Biode…
Jackfruit seeds and durian seeds are agricultural waste containing high starch, which can be used as raw material for biodegradable plastic. The purpose of this research was to get the best formulation on the making of biodegradable plastic based on starch of jackfruit seed and starch of durian seed. This research was conducted experimentaly by using complete randomized design (CRD) which consi…
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0009)
Stabilitas Foto-Oksidasi Campuran Minyak Ikan Patin (Pangasius Hypopthalmus) …
Patin (Pangasius hypopthalmus) is one of the economically important freshwater fish in Indonesia. Patin waste as a by-product of smoking fish industry can be used as an ingredient of feed and oil in order to increase the community's economy. Polyunsaturated fatty acid in patin oil causes the oil susceptible to oxidation reactions. Therefore, fish oil needs to be added antioxidants. One of the n…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0008)
Pemanfaatan Buah Nanas Dan Buah Okra Dalam Pembuatan Fruit Leather
The purpose of this research was to get the best combinaton of okra and pineapple fruit on the quality and sensory characteristic of fruit leather. This research was conducted experimentally by using a complete rendomized design (CRD) which consist of four treatments and four replicatesions. Data obtained were statistically analyzed by using Analysis of Variance and continued with Duncan’s Ne…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0007)
Formulasi Tepung Pelapis (Batter) Popcorn Chicken Berbasis Pati Sagu Dengan P…
The purpose of this research was to obtain the best formulation of batter with the concentration of gum xanthan in making of popcorn chicken. The research design was factorial complete random sampling with six combination treatments and three replications, total of 18 trial units. The treatments consist of T1G1 (sago starch 50 : rice flour 50, 0,5% concentration gum xanthan), T1G2 (sago starch …
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- xiii, 64 hlm.; ill.; 29 cm
- Judul Seri
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- 06 03. 120 (0006)
Pembuatan Cocoghurt Probiotik Dengan Variasi Penambahan Sukrosa Menggunakan S…
Cocoghurt is one type of fermented milk from raw coconut milk produced by using the starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus FNCC 0040. The purpose of this study was to obtain the best sucrose concentration on the quality of cocoghurt. This study used a Completely Randomized Design (CDR) with five treatments and three replications. The treatments performed we…
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- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- 06 03. 120 (0005)
Pembuatan Cocoghurt Dengan Variasi Susu Skim Menggunakan Starter Streptococcu…
Cocoghurt is one type of fermented milk made from raw coconut milk which is produced by using the starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus. The purpose of this study was to obtained the best concentration of skim milk in making cocoghurt by using a starter combination of Streptococcus thermophilus and Lactobacillus casei subsp. casei R-68. The research was co…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 120 (0004)
Penggunaan Carboxymetyhl Celullose Dan Karagenan Sebagai Penstabil Dalam Pemb…
The aim of this study was to obtain the best type of stabilizer for the quality of ice cream produced. This research was conducted experimentally using a randomized complete design with five treatments and three replications, followed by the DNMRT test at 5% level. The treatments in this study were CK1 (CMC: carrageenan 0: 1), CK2 (CMC: carrageenan 1: 0), CK3 (CMC: carrageenan 1: 1), CK4 (CMC: …
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
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- 06 03. 120 (0002)
Mayones Dari Minyak Ikan Patin Dengan Penambahan Minyak Sawit Merah Dan Olein
The purpose of this study was to get the best combination of of red palm oil and olein in a mixture of patin fish oil to the quality and sensory mayonnaise produced according to the Indonesian National Standard. The research used experimental method by using a completely randomized design (CRD) with five treatments and three replications. The treatments were MIS0: 100% patin fish oil control), …
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- v, 52 hlm.; ill.; 29 cm
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- 06 03. 120 (0001)
Mutu Saus Dengan Bahan Dasar Tomat, Wortel Dan Minyak Sawit Merah
ABSTRACT Sauce is a processed food made from vegetables which used for food flavorings. The purpose of this study was to obtain the best comparison between tomato paste and carrot extract in order to obtain sauce quality in accordance to SNI. This research was conducted using a Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications to obtain 15 experimental units. The…
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- vi, 71 hlm.; ill.; 29 cm
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- 06 03. 119 (0038)
Aplikasi Edible Coating Dari Pati Ubi Jalar Putih Pada Buah Jambu Air
ABSTRACT This study aims to obtain the best concentration white sweet potato starch in the manufacture of edible coatings and the effect of edible coating on the quality and storage time of water apple. This research method used an experimental method, using a completely randomized design (CRD) consisting of six treatments and three replications to obtain 18 experimental units. The treatment…
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- xi, 71 hlm.; ill.; 29 cm
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- 06 03. 119 (0037)
Karakteristik Selai Lembaran Kolang-Kaling Dengan Penambahan Buah Naga Merah
ABSTRACT The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% a…
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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 (0036)
Pemanfaatan Sirsak Dan Nanas Dalam Pembuatan Velva
ABSTRACT Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research was to obtain the best combination of soursop and pineapple puree for quality and sensory velva produced. This study used a complete randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment research were SN1: soursop pur…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0035)
Pemanfaatan Tepung Biji Nangka Dan Sale Pisang Ambon Dalam Pembuatan Snack Bar
ABSTRACT Snack bar is a solid rodshaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be used as one of the alternative of practical food. Related to this point, the snack bar in this research was made from the combination of jackfruit seed flour and dried slice of ambon banana. The purpose of this research was to obtain a snack bar with…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0034)
Karya Umum 
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