Ditapis dengan
Kinetika Pertumbuhan Biomassa Selulosa Mikrobial Pada Pembuatan Nata De Drago…
ABSTRACT This study aimed to determine the best sucrose formulations, as well as the value of the maximum velocity (Vmax) and the constant Michaelis-Menten (KM) on microbial cellulose, is produced. This research was conducted experimentally using a non factorial Completely Randomized Design (CRD) with four treatments and four replications. The treatments in this study were the addition of …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 122 (0005)
Pemanfaatan Lactobacillus Plantarum Pada Es Krim Berbasis Santan Dan Bubur Ke…
ABSTRACT The purpose of this research was to determine the best concentration of Lactobacillus plantarum on the physical, chemical, microbiological and sensory qualities of coconut ivory ice cream. The research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments used in this study were Lp1 (control), Lp2 (addition of …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 122 (0004)
Pembuatan Es Krim Dengan Rasio Susu Saga Dan Puree Terong Belanda Sebagai Pew…
ABSTRACT Ice cream is a dairy product made by freezing process from a mixture of milk or ice cream flour, sugar, animal or vegetable fat with additional ingredients or without other permitted food ingredients. The purpose of this study was to obtain the best ratio of using saga milk and dutch eggplant puree so as to produce ice cream in accordance with SNI 01-3713-1995. The research used a…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 122 (0003)
Pembuatan Velva Probiotik Berbasis Daging Kelapa Muda Dan Nanas Dengan Penamb…
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 young coconut flesh and pineapple 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 treatment in this research …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 122 (0002)
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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 66 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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),…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 51 hlm.: ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 44 hlm.: ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vii, 52 hlm.: ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vii, 61 hlm.: ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 115 (0048)
Karakteristik Kimiawi Dan Mikrobiologi Kefir Susu Sapi Dengan Penambahan Susu…
The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP). A Completely Randomized Design (CRD) was used in this research with six treatments and three replications treatment consists of KW1 (100% cow milk), KW2 (50% cow mi…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 38 hlm.:ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 115 (0047)
Isolasi Dan Identifikasi Bakteri Asam Laktat Amilolitik Dari Industri Pengola…
Lactic acid bacteria (LAB) that grow on sago starch processing industry is a bacteria that can grow in the sago-based media. Isolates which able to grow on media sago starch has the amylolytic ability and potential to be used in modifying the sago starch microbiologically. The purpose of this study was to isolate and identify lactic acid bacteria from sago starch processing industry. Isolation …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vii, 51 hlm.:ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 115 (0046)
Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Bahan Tamba…
Red dragon fruit peel has red colour that it can be used as natural dyes. The aims of study to set the best formulations of red dragon fruit peel in physical properties and organoleptic. This research used a Completely Randomized Design (CRD) with in four treatments and four replications. The treatment in this study are E0 (without the addition peel of red dragon fruit), E1 (addition of 2% red …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 45 hlm.:ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 115 (0045)
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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0074)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah