Ditapis dengan
Kombinasi Buah Nipah Dan Buah Nanas Dengan Penambahan Gum Arab Terhadap Mutu …
The purpose of this research was to get the best treatment from combination of nipa and pineapple fruit with gum arabic addition on the quality and sensory character of fruit leather. This research used experimental method by using a complete rendomized design (RAL) factorial with three repetitions. The first treatment factor was ratio of nipa and pineapple pulp such as B1 (75% : 25%), B2 (50% …
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 118 (0085)
Pembuatan Fruit Leather Dari Campuran Buah Sirsak (Annoma Muricata L.) Dan Bu…
The study was purpose to get the best combination of red dragon fruit (Hylocereus polyrhizus) and mango (Mangifera indica Linn). The research used a Complete Randomized Design (CRD) with 6 treatments and 3 replications. The treatments were SM1 (Red dragon fruit 100% : mango 0%), SM2 (Red dragon fruit 80% : mango 20%), SM3 (Red dragon fruit 60% : mango 40%), SM4 (Red dragon fruit 40% : mango 60%…
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- Deskripsi Fisik
- x, 62 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 117 (0083)
Pemanfaatan Tepung Wortel Dalam Pembuatan Brownies Panggang
The purpose of this research was to obtain the best formulation ratio of wheat flour and carrot flour based on nutritional value characteristics and sensory analysis in making of roasted brownies. The research used a completely randomized design (CRD) with 5 treatments and 3 replications, which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatment of the researc…
- Edisi
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0024)
Pemanfaatan Tepung Kacang Merah Dan Salak Padang Sidimpuan (Salacca Sumatrana…
The study was purpose to get the best combination of red bean flour and padang sidimpuan (Salacca sumatrana R.) bark. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were red bean flour 70% : bark fruit 30%, red bean flour 60% : bark fruit 40%, red bean flour 50% : bark fruit 50%, red bean flour 40% : bark fruit 60% and red bean flour 30…
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- Deskripsi Fisik
- viii, 57 hlm.: ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 117 (0039)
Penambahan Kacang Merah Dalam Pembuatan Nugget Ikan Gabus
The purpose of this research was to get the best combination of red beans and snake head in making of nuggets. A completely randomized design was used with four treatments and four replications. The treatments consist of KG1 = snake head fish : red beans (70:30), KG2 = snake head fish : red beans (60:40), KG3 = snake head fish : red beans (50:50), and KG4 snake head fish : red beans (40:60). Da…
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- ISBN/ISSN
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0003)
Pemanfaatan Buah Nanas (Ananas Comosus L.) Dengan Penambahan Tepung Tapioka D…
The purpose of this study was to get the best ratio between tapioca starch and pineapples puree in the making of crackers. The research conducted using a complately randomize design consists of five treatments and each was repeated three times. The treatments performed were PN1 (pineapple puree 20% : 80% starch), PN2 (pineapple puree 30% : 70% starch), PN3 (pineapple puree 40% : 60% starch), PN…
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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 (0029)
Pendugaan Umur Simpan Kerupuk Sagu Dengan Pendekatan Kurva Isoterm Sorpsi Air
ABSTRACT This research aims to determine the shelf life estimation of white and red sago crackers by a water sorption isotherm curve approach model. This research was carried out experimentally to determine the shelf life of white sago crackers and red sago crackers by using polyethylene and polypropylene packaging. The parameters observed consist of initial moisture content, critical mois…
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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. 120 (0023)
Penambahan Sari Lengkuas Merah Dalam Edible Coating Pati Sagu Meranti Untuk…
ABSTRACT This research aims to study the application of red galangal juice in edible coating of Meranti sago starch in order to maintain quality of tomatoes during storage. This study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications, so that 15 (fifteen) experimental units were obtained. The treatments used include P0 (without addition of red galangal juice), …
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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. 120 (0022)
Pengaruh Penambahan Buah Nanas Terhadap Kualitas Kimia Dan Sensori Bakso Dagi…
ABSTRACT The purpose of this study was to get best formulation of domestic chicken meat and pineapple puree in making meatballs. This research used an experimental method by using a completely randomized design (RAL) with five treatments and three replication. The treatments were AN1 (chicken meat and pineapple puree 100:0), AN2 (chicken meat and pineapple puree 95:5), AN3 (chicken meat a…
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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. 120 (0021)
Pengaruh Intensitas Cahaya Terhadap Stabilitas Foto-Oksidasi Minyak Ikan Pati…
ABSTRACT The purpose of this research was to study the effect of light intensity on photo-oxidation stability of patin fish oil. A pure of 30 ml patin fish oil was stored in sealed transparent bottles for 14 days under different light conditions and withdrawal every 2 days. The treatments were MIP1 (wrapped with alufo), MIP2 (without wrapped), MIP3 (5,000 lux), MIP4 (10,000 lux), and MIP5 …
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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. 120 (0020)
Pendugaan Umur Simpan Rendang Telur Yang Dikemas Hdpe Dan Aluminium Foil Deng…
ABSTRACT The purpose of this research was to estimate the shelf life of egg rendang that was packed with HDPE, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing egg rendang for 30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancid…
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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. 120 (0019)
Stabilisasi Emulsi Mayones Campuran Minyak Abdomen Ikan Patin Dan Minyak Sawi…
ABSTRACT The purpose of this research was to determine the effect of HPMC SS12 stabilizer concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil. This study used a Completely Randomized Design (CRD) with five treatments and three replications. The treatments performed were P0 (without addition of stabilizer), P1 (addition of 2% stabi…
- Edisi
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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. 120 (0018)
Variasi Penambahan Tepung Ketan Dan Buah Kuini (Mangifera Odorata) Terhadap M…
ABSTRACT Dodol is traditional food from Indonesia. The purpose of this research was to obtain the best formulation from variations of glutinous rice flour and kuini puree on the quality and sensory character of kuini dodol based on Indonesian National Standard (1996). This research conducted experimentaly by using a completely randomized design (CRD) with four treatments and four replicati…
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- ISBN/ISSN
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0017)
Pendugaan Umur Simpan Beras Rendang Yang Dikemas Dengan Kertas Minyak Dan Edi…
ABSTRACT Beras rendang is a traditional food from Payakumbuh, West Sumatra. Beras rendang is made from white glutinous rice flour which is roasted until dried and then mixed and cooked with liquid sugar and coconut milk. The purpose of this study was to estimate the shelf life of beras rendang that is packed with oil paper and tapioca edible film. Estimation of shelf life using acceleratio…
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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. 120 (0016)
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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- ISBN/ISSN
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0039)
Pengaruh Kepadatan Cacing Tanah Pada Berbagai Jenis Mulsa Organik Terhadap Si…
Studies on the combination of organic mulch and earthworms density on the properties of Dystrudepts and oil palm production are scarce. This study aims to determine the effect of organic mulch, earthworm density and it’s interactions and determine the combination of organic mulch and earthworm density which results in improved Dystrudepts properties and the best oil palm production. This rese…
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- xii, 94 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 10 10. 220 (0003)
Komponen Keragaman Dan Adaptasi Beberapa Genotipe Kedelai (Glycine Max (L.) M…
This research was conducted to determine the adaptation of several soybean genotypes planted in two shade conditions according to the age of the oil palm plantations. This study was conducted by using a split plot design with 3 replications. Three levels of shading including shading caused by 3 years old oil palm tree, 5 years old oil palm tree and control were assigned as the main plots. Eight…
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- xi, 100 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 10 10. 220 (0002)
Pencucian Kalium Pada Tanah Gambut Yang Diaplikasi Kapur Dan Pupuk Npk Slow R…
Potassium losses through leaching on peat soils are very high. Research on the effect of lime and NPK slow release on potassium loss is still limited. This study aimed to determine the effect of dolomite, a type of NPK slow release and the interaction between the dolomite with NPK slow release of the rate of loss of nutrients in the peat soil and to find the dose that can reduce the rate of lea…
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- Deskripsi Fisik
- xiii, 98 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 10 10. 220 (0001)
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…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 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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- ISBN/ISSN
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0014)
Karya Umum 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah