Ditapis dengan
Pembuatan Minuman Probiotik Sari Melon Menggunakan Lactobacillus Plantarum 1 …
ABSTRACT Sucrose is one of the energy sources to support the growth of Lactobacillus plantarum 1 in the manufacture of melon juice probiotic drinks. The purpose of this research was to get the best addition of sucrose in the making melon juice probiotic drinks using Lactobacillus plantarum 1 RN2-53. This study was conducted experimentally using a completely randomized design with five tre…
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- xii, 29 hlm.; ill.: 29 cm
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- 06 03. 122 (0001)
Pendugaan Umur Simpan Keripik Nanas Dengan Pendekatan Kurva Isoterm Sorpsi Air
ABSTRACT Pineapple chips are foods made from pineapple pulp, cut/sliced, and fried using oil in a vacuum, with or without the addition of other ingredients. The polypropylene and aluminum foil packaging used in this study was to calculate the shelf life of pineapple chips by using the acceleration method, critical water content model, approaching the water absorption isotherm curve. This r…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0080)
Evaluasi Mutu Susu Fermentasi Probiotik Dengan Variasi Susu Skim Yang Menggun…
Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than…
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- vi, 66 hlm.; ill.; 29 cm
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- 06 03. 115 (0052)
Studi Pembuatan Es Krim Berbasis Santan Kelapa Dan Bubur Ubi Jalar Ungu
The purpose of this study was to determine the effect of coconut milk and purple sweet potato puree on the quality of the ice cream. This study was conducted experimentally by using completely randomized design (CRD) with five treatments and three replications. The treatments were K1 (30% coconut milk and 0% purple sweet potato puree), K2 (27.5% coconut milk and 2.5% purple sweet potato puree),…
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- vi, 51 hlm.: ill.; 29 cm
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- 06 03. 115(0051)
Pemanfaatan Mangga Arum Manis Dalam Pembuatan Dodol Dengan Perbedaan Konsentr…
Utilization of mango sweet flavouring indirectly encourage mango processing into derived products. One of derivative products of flavouring sweet mango of dodol. Dodol is expected to be high in fiber, fiber can be obtained from the addition of seaweed in the manufacture dodol. The purpose of research is the use in the manufacture of making. Dodol with different concentrations of glutinous rice …
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- v, 44 hlm.: ill.; 29 cm
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- 06 03. 115 (0050)
Pengaruh Penambahan Khitosan Terhadap Beberapa Karakteristik Film Ramah Lingk…
Biodegradable film define as a plastic which can decomposed naturally by microorganism. The main raw material in making biodegradable film is sago starch. The aimed of this resarch was to get the best of chitosan concentration in making biodegradable film sago starch. This research used a completely randomized design (CRD) with five treatments (2%, 3%, 4%, 5% and 6%) and three replications. The…
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- vii, 52 hlm.: ill.; 29 cm
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- 06 03. 115 (0049)
Fermentasi Bioetanol Dari Nira Nipah Kental Secara Semi Sinambung Dengan Pena…
The aim of the research was to obtain the best concentration of ergosterol supplemented in a very high gravity fed batch fermentation of bioetanol form Nypa sap. Tween80 and ergosterol play a role as surfactant and nutrition for Saccharomyces cerevisiae to produce ethanol on very high gravity fed batch fermentation from Nypa sap. The exploration research used four treatments with duplicate meas…
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- vii, 61 hlm.: ill.; 29 cm
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- 06 03. 115 (0048)
Penambahan Tepung Bunga Kecombrang Sebagai Pengawet Alami Bakso Ikan Patin
ABSTRACT The purpose of this study was to obtain the best concentration of kecombrang flower flour as a preservative on the shelf life of meatballs and to obtain the best sensory assessment results for the catfish meatball product. The research method used a completely randomized design consisting of 5 treatments and 3 replications. The treatments consisted of T0 (without the addition of …
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0079)
Variasi Penambahan Gliserol Terhadap Karakteristik Plastik Biodegradable Pati…
ABSTRACT Cempedak seeds was found to have starch content so they can be used as raw materials for making biodegradable plastics. The purpose of this research was to study the characteristic of biodegradable plastics from cempedak seeds starch after addition with different concentration of glycerol. This research was conducted experimentally using a complete randomized design with four tre…
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- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- 06 03. 121 (0078)
Pembuatan Velva Wortel Dengan Penambahan Belimbing Wuluh
ABSTRACT This study aimed to obtain the best formulation of carrot and wuluh star fruit puree on the quality of the velva produced. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments in this research were the ratio of carrot and wuluh star fruit puree, were WB1 (90:10), WB2 (80:20), WB3 (70:30), and WB4…
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- x, 66 hlm.; ill.: 29 cm
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- 06 03. 121 (0077)
Pemanfaatan Buah Labu Kuning Dan Buah Nanas Dalam Pembuatan Fruit Leather
ABSTRACT Fruit leather is a food product of a kind of dry sweets in the form of a thin sheet that has the consistency and distinctive taste of a type of fruit. The purpose of this research was to get the best combination of pumpkin puree with pineapple puree to the quality of fruit leather. This research was conducted experimentally by using a Complete Randomized Design with consist of fou…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0076)
Sifat Fisikokimia Biji Kopi Robusta Solok Radjo Dengan Lama Penyangraian Berbeda
ABSTRACT The roasting is the process of forming the color and aroma of green coffee beans. The coffee roasting process not only changes the physical appearance of the coffee beans but also rearranges the chemical makeup. This study aims to obtain the best roasting time on the physicochemical properties of Robusta Solok Radjo coffee beans based on SNI 01-3542-2004. The research design used …
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0075)
Suhu Penyangraian Terhadap Sifat Fisikokimia Biji Kopi Robusta Kayu Aro Kerin…
ABSTRACT Roasting is the process of forming the distinctive aroma and taste of coffee from the coffee beans which is carried out using high temperatures. Currently there is still literature on how the proper roasting process is to produce quality roasted coffee products. This research was conducted to determine the effect of roasting temperature on changes in the physicochemical properties…
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- xii, 29 hlm.; ill.: 29 cm
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- 06 03. 121 (0074)
Pemurnian Minyak Ikan Patin (Pangasius Hypophthalmus) Menggunakan Magnesol …
ABSTRACT Smoke catfish processing place produces by product of abdominal fat, is a source of fish oil. Utilization of catfish oil in increasing economic value as the main raw material, namely mayonnaise. This study was aimed to determine the effect of magnesium silicate (magnesol) application on the characteristics of catfish oil and sensory test of quality mayonnaise. This study used a co…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0073)
Penambahan Asam Sitrat Terhadap Kualitas Tepung Pisang Batu
ABSTRACT The use of citric acid in banana stone flour can play an important role in preventing various digestive tract problems. The purpose of this study was to obtain the best concentration of citric acid as a soaking material for the quality of the banana flour produced. This research was conducted experimentally using a completely randomized design with five treatments and three replic…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0072)
Pembuatan Selai Lembaran Sirsak Dengan Penambahan Kulit Buah Naga Merah
ABSTRACT The objective of this study was to obtain exact ratio of soursop fruit puree and red dragon fruit peel puree in making slice jam. This study used a completely randomized design (RAL) with five treatments and three replications, namely : SK1 (soursop fruit puree 90:10 red dragon fruit peel puree), SK2 (soursop fruit puree 80:20 red dragon fruit peel puree), SK3 (soursop fruit puree…
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- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- 06 03. 121 (0071)
Pembuatan Nugget Jamur Tiram Putih Dengan Penambahan Ikan Gabus
ABSTRACT The purpose of this research was to obtain the best combinati for making white oyster mushroom nuggets with the addition of snakehead fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1 (100% white oyster mushroom : 0% snakehead fish), TG2 (90% white oyster mushroom : 10% snakehead fish)…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0070)
Penggunaan Sari Buah Kelubi Dan Gelatin Dalam Pembuatan Permen Jelly
ABSTRACT The acid content in kelubi can be used in the making of jelly candy with gelatin as a gelling agent. Jelly candy is a type of candy made from fruit extracts, sugar and gel forming material that looks clear, transparant and chewy. The purpose of this research was to get the best concentration of gelatin in the making of kelubi jelly candy based on Indonesian National Standard about jel…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0069)
Pengaruh Kecepatan Homogenisasi Terhadap Stabilitas Emulsi Mayones Campuran M…
ABSTRACT This study aims to determine the effect of homogenization speed on the stability of the mayonnaise emulsion from mixture of catfish belly and red palm oil, and get the best homogenization speed treatment. This study used a non factorial complete randomized design (CRD) with five treatments and three replications. The treatments were homogenization speed by using hand mixer, namely: K1…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0068)
Kinetika Pertumbuhan Selulosa Mikrobial Terhadap Pembuatan Nata De Pina Denga…
ABSTRACT Nata de pina is a food product derived from pineapple peel which part of the biomass growth consists of cellulose, agar-shaped, and white. The study aimed to determine the optimum production for sucrose concentration, yield, maximum velocity (Vmax), and Michaelis-Menten constant (KM) on the resulting microbial cellulose. The study used a non-factorial Completely Randomized Design (CRD…
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- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0067)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah