Ditapis dengan
Studi Konsentrasi Kalium Hidroksida (Koh) Terhadap Kualitas Karbon Aktif Tem…
ABSTRACT The objective of this research was to study the effect of potassium hydroxide (KOH) activator on characteristics of kluwak shell active carbon. This research was conducted experimentally by used Complete Randomized Design (CRD) with five treatments and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments of this study were P1 (K…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0042)
Pembuatan Snack Bar Dari Tepung Biji Saga Pohon (Adenanthera Pavonina L.) Den…
ABSTRACT Snack bar is a snack like a beam that generally consists of rice, cereals and added with dry fruit which was equipped with other ingredients such as nuts and honey. Related to that, the snack bar in this research was made from a combination of saga tree seeds flour and dried jackfruit. The purpose of this research was to obtain a snack bar with the best sensory and chemical charac…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0041)
Pemanfaatan Tepung Biji Kecipir Dalam Pembuatan Crackers
ABSTRACT Winged bean crackers are one type of biscuit made from a mixture of winged bean seed flour dough and wheat flour through a fermentation process. This study aimed to obtain the best ratio of winged bean seed flour addition to the quality of crackers in accordance with SNI No. 01-2973-2011. The research method used a completely randomized design (CRD) experiment consisting of 5 treatmen…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0040)
Penggunaan Ekstrak Toge Sebagai Sumber Nitrogen Dalam Pembuatan Nata De Pina …
ABSTRACT Nata is a fermentation product of Acetobacter Xylinum bacteria. The addition of mung bean sprout extracts had a role in the nitrogen needs into nata de pina's medium as the growth of A. Xylinum bacteria for making nata de pina. This research aimed to produce the extract of mung bean sprouts extracted optimally at the characteristics of nata de pina of the pineapple peel. The study use…
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- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0039)
Kombinasi Sari Brokoli Dan Sari Buah Nanas Terhadap Karakteristik Permen Jell…
Jelly candy is a type of candy made from fruit extracts, sugar and gelforming material that looks clear, transparent and has a chewy texture. This research aimed to obtain the ratio of broccoli juice and pineapple juice on the quality and sensory properties of jelly candy. This research used a complete randomized design with five treatments and three replications followed by Duncan's New M…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0038)
Aktivitas Antimikroba Bakteri Asam Laktat Yang Diisolasi Dari Dadih Terhadap …
ABSTRACT Dadih is a traditional food from West Sumatra which is made from buffalo milk. Lactic acid bacteria can produce lactic acid as the final product of carbohydrates hydrogen metabolism. This study was conducted experimentally by testing cell-free supernatan s from Leuconostoc paramesenteroides, Streptococcus cremoris and Streptococcus lactis subsp. diacetylactis. This study aimed to …
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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 (0037)
Perancangan Desain Kemasan Produk Gula Semut Dengan Metode Kansei Engineering
ABSTRACT The purpose of this research was to collected kansei words about coconut powder sugar packaging based on consumer’s desire, map consumer’s desire for coconut powder sugar packaging and designing coconut powder sugar packaging based on kansei engineering method. This research used survey and quantitative method with kansei engineering approach. This research obtained 17 kansei word…
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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 (0036)
Pemanfaatan Lactobacillus Plantarum 1 Dalam Pembuatan Es Krim Sinbiotik Dari …
ABSTRACT The purpose of this research was to determine the appropriate Lactobacillus plantarum 1 strain to produce synbiotic ice cream from jicama and red dragon fruit that meets the quality standards. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments used in this study were BN0 (without Lactobacillus plan…
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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 (0035)
Viabilitas Lactobacillus Plantarum Strain Tmw 1.1623 Yang Dienkapsulasi Denga…
ABSTRACT Encapsulation is a method for protecting probiotic bacteria from extreme environmental conditions such as storage processing and condition in gastrointestinal. The purpose of this study was to determine the viability of encapsulated lactic acid bacteria at low-temperature storage, overrun values, and sensory assessment of ice cream. This study used a non factorial completely randomize…
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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 (0034)
Ketahanan Lactobacillus Fermentum Inacc B1295 Yang Dienkapsulasi Dengan Cellu…
ABSTRACT Encapsulation aims to protect bacteria from adverse environmental conditions to increase bacterial resistance. The purpose of this study was to measure the resistance of probiotic bacteria encapsulated with cellulose microfiber from oil palm empty bunches to acidic conditions at different temperatures and storage times. This research was carried out experimentally using a factorial, c…
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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 (0033)
Lama Penyangraian Terhadap Sifat Fisiko-Kimia Biji Kopi Arabika Nagari Lasi K…
ABSTRACT Roasting is the process of forming flavor to coffee beans which is carried out using high temperatures. Currently, there is still little data on how the proper roasting. This research was conducted to determine the effect of roasting time on changes in the physico-chemical properties of Arabica coffee. The research design used was a completely randomized design (RAL) non factorial wit…
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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 (0032)
Karakteristik Mutu Cocoghurt Drink Mangga Dengan Perbandingan Cocoghurt Plain…
ABSTRACT Cocoghurt drink is a fermented food made from coconut milk which resembles yoghurt. The purpose of this study was to find the best ratio of cocoghurt plain and mango jus for making mango cocoghurt drink. There were five treatments namely P1 (100% cocoghurt plain, without addition mango jus), P2 (10% mango jus + 90% cocoghurt plain), P3 (15% mango jus + 85% cocoghurt plain), P4 (20% ma…
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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 (0031)
Enggunaan Pektin Kulit Jeruk Kuok Kampar Sebagai Edible Coating Terhadap Kual…
ABSTRACT Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measure pectin concentration in making edible coating to protect the surface of the starfruit for longer storage and maintain the quality. The treatment in this research was the concentration of pectin on edible coating, such as without coating (P0), pectin concentration 1% (P1), 2% (P2), 3…
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- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0030)
Penggunaan Kalium Permanganat Dengan Media Pembawa Tanah Liat Untuk Memperpan…
ABSTRACT Banana is a climacteric fruit which has an advance rate of respiration. The respiration of the banana can be inhibited by deactivated the ethylene using potassium permanganate (KMnO4) with clay as a carrier. The use of clay mixed with KMnO4 as ethylene absorbent were able to maintain weight loss, respiration rate, total dissolved solids, total acid titrated, and color of kepok banana.…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0029)
Karakteristik Sampo Antijamur Dengan Penambahan Ekstrak Kulit Buah Manggis
ABSTRACT The use of mangosteen rind extract in shampoo products can be a safer alternative source of medicinal preparations for people with scalp infections. The aim of this study was to obtain the best of mangosteen rind extract in making antifungal shampoo and to have an inhibitory power against the growth of Trichophyton mentagrophytes. The study used a completely randomized design with fiv…
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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 (0028)
Analisis Rantai Pasok Dan Nilai Tambah Kopi (Studi Kasus Di Cv Kiniko Nagari …
ABSTRACT The purpose of this research was to identify the coffee supply chain, value added analysis received by the supply chain actors, and arrange alternative strategies by evaluating the internal and external factors to determine strategic priorities for CV Kiniko development. This study used descriptive quantitative and qualitative method. Descriptive qualitative used to describe the coffe…
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- Deskripsi Fisik
- ix, 232 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0027)
Studi Pembuatan Hidrolisat Protein Udang Rebon (Acetes Erythraeus) Menggunaka…
ABSTRACT Acetes erythraeus is one of the aquatic product commodities that have enormous potential, due to its abundance in Rohil Regency which has not been used optimally. This study examines the potential of protease enzymes from lactic acid bacteria (Lactobacillus plantarum) as an alternative in the hydrolysis process. The purpose of this study was to determine the best concentration of …
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- xii, 29 hlm.; ill.: 29 cm
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- No. Panggil
- 04 04. 121 (0047)
Studi Penerimaan Konsumen Terhadap Makaroni Udang Rebon (Acetes Erythraeus)
ABSTRACT This study aims to determine the formula of selected macaroni with the addition of rebon shrimp flour (Acetes erythraeus). This research consisted of 2 stages, namely making rebon shrimp flour and determining the best formulation of macaroni with the addition of rebon shrimp flour. The method used was an experiment with 4 levels of treatment with the addition of rebon shrimp flour, na…
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- ISBN/ISSN
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- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0045)
Studi Penerimaan Konsumen Terhadap Nugget Ikan Patin (Pangasius Hypophthalmus…
Abstract This study aims to determine consumer acceptance of catfish nuggets with the addition of nipah fruit flour and how much the addition of nipah fruit flour received by consumers. The treatments consisted of N1 (75 g tapioca flour), N2 (75 g nipa palm flour), N3 (25 g tapioca flour + 50 g nipa palm flour), N4 (50 g tapioca flour + 25 g nipa fruit flour). The analytical parameters observed…
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- ISBN/ISSN
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- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0044)
Pengaruh Pelarut Terhadap Aktivitas Antioksidan Ekstrak Rumput Laut Coklat (S…
ABSTRACT One type of brown seaweed Sargassum ilicifolium can be used as a source of food, pharmaceuticals, and cosmetics. This study aims to determine the composition of the proximate Sargassum ilicifolium. The research method used is an experiment with experiments on S. ilicifolium by analyzing the proximate composition consisting of moisture, ash, fat, and carbohydrate content by difference.…
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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
- 04 04. 121 (0043)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah