Ditapis dengan
Penambahan Tepung Biji Durian (Durio Zibethinus Murr) Dalam Pembuatan Roti Tawar
The purpose of this study was to obtain the best ratio of durian seed flour and wheat flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design (CRD) with five treatments and four replications in order to obtain twenty experiments unit. Analysis of variance showed that the ratio of the addition of durian seed flour and wheat …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- x, 47 hlm.: ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 116 (0048)
Karakteristik Mie Basah Dengan Substitusi Tepung Porang Yang Dimodifikasi Den…
Noodles are one of the food products that contain high carbohydrates. The mai ingredient used to make noodles is wheat. One of the efforts to reduce the use of wheat flour by diversify foods by use local ingredients, namely porang flour. Porang flour still has weaknesses that can be overcome by modified heat moisture treatment (HMT) to improve it is properties The purposed of this study was…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906111478
Karakteristik Mutu Ikan Patin Asap Dengan Aplikasi Edible Coating Berbasis Ki…
Red galangal and red ginger are plants that contain bioactive compounds with antioxidant and antimicrobial properties. This study aims to determine the effect of edible coating with the addition of red galangal and red ginger essential oils on the quality characteristics of smoked catfish packed using vacuum aluminum foil. The treatments in this study were P0 (without chitosan edible coating…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906113850
Karakteristik Baksa Sayuran Jamur Tiram Putih Dengan Penambahan Bahan Daun Kelor
Meatballs are round-shaped food products obtained from a mixture of beef or chicken and other food additives. The use of vegetable ingredients is expected to improve the quality of the meatballs produced so that in addition to containing protein, there are also fibers and minerals in meatballs. The meatballs in this study were made from white oyster mushrooms and moringa leaf puree. The aim o…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1706111373
Karakteristik Velva Buah Naga Merah Dan Pisang Dengan Konsentrasi Yang Bervar…
Velva is a dessert made from fruits or vegetables, sugar, water and stabilizers that are frozen. Making velva requires a stabilizer with the right concentration in order to produce velva that is soft in texture and has a long melting power. The purpose of this study was to determine the effect of variations in carboxymethyl cellulose (CMC) concentration on the physical properties and sensory …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906113281
Perbedaan Jumlah Buah Buah Tandan Terhadap Hasil Dan Kualitas Minyak Kelapa S…
Palm oil produces two main products, namely palm oil (CPO) and palm kernel oil (PKO). The level of yield and quality of palm oil produced is determined by the maturity level of the bunches. This research aims to obtain the best level of bunch maturity for the yield and quality of palm oil produced in accordance with the company's quality targets. This research was carried out experimentally usi…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906113809
Variasi Ukuran Partikel Terhadap Kualitas Arang Aktif Serat Kelapa Dengan Akt…
This study aims to obtain selected characteristics of activated charcoal made from areca palm fiber with the help of natrium carbonate as an activator. This study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study used a particles size variation U1 (100 mesh particle size), U2 (110 mesh particle size), U3 (120 mesh p…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1706111377
Ukuran Partikel Terhadap Kualitas Arang Aktif Kulit Kayu Kayu Dengan Aktivasi…
Eucalyptus bark based on its chemical composition within a bio-industrial framework can be used to make value products such as activated charcoal. Activated charcoal is a carbon that has good absorption capacity as an adsorbent. In general, several factors influence the characteristics of activated charcoal, one of which is particle size. The particle size will affect the surface area and abs…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1706111234
Ketahanan Lactobacillus fermentum InaCC B1295 yang Dienkapsulasi dengan Cellu…
Encapsulation aims to protect bacteria from adverse environmental conditions to increase bacterial resistance. This study aims to evaluate the resistance of probiotic bacteria encapsulated with cellulose microfiber (CMF) from empty palm oil patches to bile salts at different temperatures and storage times. This research was carried out experimentally using a factorial, completely randomized des…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1706122852
Karakteristik Es Krim Dengan Tambahan Kentang Ungu Dan Tepung Biji Durian
Durian seed flour is a food that contains glucomannan which can be used as a stabilizer in purple sweet potato ice cream. The purpose of this study was to determine the effect of adding durian seed flour on the physical, chemical and sensory properties of ice cream and to obtain best concentrations. This study was conducted experimentally using a completely randomized design with six treatmen…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906155230
Pemanfaatan Tampilan Sagu Dan Tepung Kacang Hijau Dalam Produksi Serpihan
Flakes are ordinary flat shaped cereal products used for breakfast made from various cereal flours such as wheat, corn, and rice that are consumed with the addition of milk or without milk. Sago starch and mung bean flour can be used as an alternative to wheat flour. The purpose of this study was to determine the effect of the ratio of sago starch and mung bean flour on the physicochemical, o…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906111445
Pemanfaatan Jicama Dan Jeruk Manis Dalam Pembuatan Velva
Velva is a type of frozen food made from fruit pulp, sugar, and stabilizers. Jicama contains high fiber content, but the flavor is less preferred, with the addition of sweet orange has the potential to produce velva that is high in fiber, vitamins, and flavors that are liked by the panelist. The purpose of this study was to obtain the best ratio of velva from jicama pulp and sweet orange juic…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906113609
Karakteristik Fisik, Kimia, Dan Sensori Jicama Velva Dengan Penambahan Kulit …
Velva is a frozen food resembling ice cream and commonly used as a dessert that has a low fat content because it does not use milk fat, and is high in fiber. Velva from jicama has an unattractive product color. Red dragon fruit peel can improve the color of velva. This study aimed to obtain the best concentration of red dragon fruit peel pulp addition on the physical, chemical, and sensory c…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906113526
Karakteristik Fisik, Kimia, Dan Sensori Sursop Dan Sorbet Kentang Ungu
Sorbet is a food dessert made from frozen vegetables and fruits. Soursop and purple sweet potato can be used as raw materials in making sorbet. The study aimed to obtain the ratio of soursop pulp and purple sweet potato pulp which is selected in the making of sorbet. This research was conducted experimentally using a completely randomized design with four treatments and four replications. T…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1806124861
Pemanfaatan Tepung Kulit Buah Merah Dan Tepung Kacang Merah Dalam Pembuatan C…
Cookies are baked snack that is typically small and sweet. Red dragon fruit peel flour and red bean flour can be used as substitutes for wheat flour. This research aimed to determine the effect of red bean flour on the nutritional content and sensory quality of red dragon fruit skin flour cookies, and to obtain the best formulation for making red dragon fruit skin flour and red bean flour cook…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1806111409
Pemanfaatan Lactobacillus plantarum 1 RN2-53 Dalam Produksi Jus Kentang Ungu …
Purple sweet potato is a source of prebiotics that can be used in making synbiotic drinks by adding probiotics in the form of lactic acid bacteria (LAB), one of which is Lactobacillus plantarum 1 RN2-53. The purpose of this study was to obtain the best concentration of starter Lactobacillus plantarum 1 RN2-53 in the manufacture of purple sweet potato extract synbiotic drink. This study was cond…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906113650
Pengaruh Penstabil Terhadap Stabilitas Emulsi Dan Karakteristik Sensori Reduc…
Mayones merupakan produk olahan berbentuk emulsi semi padat yang terbuat dari minyak nabati, kuning telur, dan bahan tambahan yang diizinkan. Prinsip pembuatan mayones rendah lemak adalah mengganti kuning telur dengan susu kedelai untuk mengurangi kandungan lemaknya. Penambahan susu kedelai dapat menyebabkan sistem emulsi menjadi kurang stabil sehingga diperlukan bahan penstabil. Penelitian ini…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906124524
Kajian Berbeda Pengencuran Neraca Kelapa Terhadap Kualitas Air Kefir Sebagai …
One of the raw materials that can be used in making water kefir is palm sap. Palm sap contains high sugar, which is around 10‒15%. The high sugar content can inhibit microbial growth, so dilution is necessary. The purpose of this study was to obtain the selected dilution proportion of palm sap in making palm sap water kefir. This study was conducted experimentally using a completely randomi…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906113838
Pemanfaatan Mocaf (Modified Cassava Flour) Dan Tepung Kacang Merah Dalam Pemb…
Biscuits are products made through a dough baking process which generally comes from wheat and other flours, with the addition of other ingredients and food additives. The purpose of this study was to obtain the best ratio of MOCAF and red bean flour to the physicochemical and sensory characteristics of the biscuits produced and in accordance with SNI 2973:2011. This research was conducted expe…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1706111326
Karakteristik Fisikokimia dan Sensori Nugget Jamur Gerigit dan Ampas Kelapa
Nugget is a food product that has a delicious taste with a crunchy texture on the outside and chewy on the inside and is practical in serving. The main ingredient for making nuggets usually comes from animal protein. The study aimed to obtain the best ratio of split gill mushroom and coconut dregs for the physicochemical and sensory characteristics of the nuggets. The research had been experi…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1706122780
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah