Ditapis dengan
Pemanfaatan Sekam Padi Dan Kulit Batang Sagu Terhadap Mutu Briket Dengan Pere…
ABSTRACT Briquette is a biomass fuel. Biomass has the potential and benefits of being an alternative energy source to replace fossil fuels that exist today, biomass has an abundant stock or supply. The biomass used in this study was rice husk and sago steam bark. This study used a completely randomized design with a sample of four and four replications. The treatment was against the ratio …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0014)
Pemanfaatan Arang Pelepah Kelapa Sawit Dan Arang Tempurung Kelapa Dengan Pere…
ABSTRACT Palm frond charcoal and coconut shell charcoal are biomass waste that can be used in the form of charcoal briquettes as an alternative source of energy because they contain lignin and cellulose. The purpose of this research was the best obtain character briquettes from a combination palm frond charcoal and coconut shell charcoal. This study used a Completely Randomized Design (CRD…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0013)
Kualitas Papan Partikel Dari Limbah Tandan Kosong Kelapa Sawit Dengan Perekat…
ABSTRACT Oil palm empty bunches are one of the solid wastes from the processing of fresh fruit bunches that have not been used optimally. This study aims to obtain the best concentration of resin adhesives in the manufacture of particleboard from oil palm empty fruit bunches. The research was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 3 replic…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0012)
Analisis Rantai Pasok Dan Nilai Tambah Agroindustri Kopi Lasi Selaras Alam Di…
ABSTRACT This research was aimed to analyze the flow of supply chain, value-added, and determined the strategy for improvement of supply chain performance in Lasi Coffee Selaras Alam. This research was conducted at Agam District, West Sumatera. A purposive method was used to decide the location of this research. This research used a questionnaire that was distributed to 20 respondents con…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0011)
Pemanfaatan Ikan Gabus Dan Ampas Tahu Dalam Pembuatan Nugget
ABSTRACT The purpose of this research was to get the best formulation of striped snakehead fish and tofu dregs on the quality of nugget based on Indonesian National Standard SNI 7758-2013. The study used completely randomized design with five treatments and three replications. The treatment in this research was the ratio of striped snakehead fish and tofu dregs such as 90:10, 85:15, 80:20,…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 67 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0010)
Pengolahan Sabut Kelapa Dengan Tiga Tingkat Kematangan Menjadi Briket Arang
ABSTRACT The purpose of this study was to determine the effect of the level maturity of coconuts in making charcoal briquettes. The study was conducted experimentally using a complete randomized design consisting of three treatments and five replications to get fifteen experimental units. The treatments in this study were the young coconut fiber (PM), half aged coconut fiber (PS), and old …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0009)
Pemanfaatan Kolang-Kaling Dan Buah Naga Merah Dalam Pembuatan Velva
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 sugar palm fruit and red dragon fruit 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 treatments in this rese…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0008)
Karakteristik Briket Arang Tongkol Jagung Dengan Penambahan Arang Kulit Buah …
ABSTRACT Corn cobs and areca peel are biomass waste that can be used in the form of charcoal briquettes as an alternative source of energy because they contain lignin and cellulose. The purpose of this research was the best obtain character briquettes from a combination corncobs charcoal and areca peel charcoal. This study used a Completely Randomized Design (CRD) which consist of five tre…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0007)
Pembuatan Virgin Coconut Oil (Vco) Menggunakan Ekstrak Kulit Buah Nanas Denga…
ABSTRACT Virgin coconut oil (VCO) is a processed coconut product that contains a lot of medium chain fatty acids (MCFA) that can help reduce the risk of degenerative diseases. The purpose of this study was to get the best treatment of the use crude bromelain from peel pineapple extract with combination baker yeast and tempeh mold. The research method used a completely randomized design wi…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0006)
Karakteristik Kimia Dan Sensori Snack Bar Dari Labu Kuning Dan Kacang Hijau
ABSTRACT Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder. Snack bar in this research was made from yellow pumpkin flour and green beans flour. The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory character…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0005)
Penambahan Ekstrak Ubi Jalar Ungu Dalam Pembuatan Sauerkraut Probiotik Dengan…
ABSTRACT Sauerkraut is one of the fermented products made from white cabbage, and has a less attractive color. The study aimed to determine the effectivity of adding purple sweet potato extract to sauerkraut by utilizing Lactobacillus plantarum 1 RN2-12112 isolated from sago starch industry for sauerkraut production as well to study chemical, microbiological and sensory characteristics of…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0004)
Pembuatan Snack Bar Dari Tepung Pisang Kepok Dan Pure Pisang Ambon Hijau
ABSTRACT Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack. Binder is needed in making a snack bar. Fruit puree can be used as binder in making snack bar. Related to this point, the snack bar in this research was made from kepok banana flour and ambon hijau banana puree. The purpose of th…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 232 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0003)
Pembuatan Nugget Ikan Nila Dengan Penambahan Tepung Kedelai
ABSTRACT This research aimed to get the best combination of tilapia fish and soybean flour in making nuggets. This study was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments consisted of NK1 = tilapia fish : soybean flour (90:10), NK2 = tilapia fish : soybean flour (85:15), NK3 = tilapia fish : soybean flour (80:20), a…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0002)
Penambahan Ekstrak Kulit Nanas (Ananas Comosus L.) Sebagai Antibakteri Pada P…
ABSTRACT Pineapple peel extract is able to inhibit the growth of Staphylococcus aureus. Therefore it is possible to be used as agent for prevention of skin infections. The ability of pineapple peel extract to inhibit microbial growth can be applied to a transparent soap. The study aimed to determine the effect of pineapple peel extract addition in the quality of transparent soap and its in…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 121 (0001)
Penambahan Berbagai Konsentrasi Carboxymethyl Cellulose Terhadap Es Krim Sari…
ABSTRACT The purpose of this research was to obtain the best concentration of carboxymethyl cellulose (CMC) on quality and organoleptic properties of lemongrass extract ice cream. This study used a Completely Randomized Design (CRD) which consist of five treatments and three replications. The treatments performed were P1 (addition of 0.5 % CMC), P2 (addition of 0.75% CMC), P3 (addition of…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 120 (0057)
Pemanfaatan Jamur Grigit Dalam Pembuatan Bakso Ikan Lele Dumbo
ABSTRACT The purpose of this research was to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, consisti…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 120 (0056)
Penggunaan Natrium Bikarbonat Dalam Pembuatan Minuman Karbonasi Sari Buah Nan…
The purpose of this research was to obtain the best formulation of sodium bicarbonate on chemical and organoleptic properties. This study used a complete randomized design with four replications, resulting in 16 experimental units. The treatment research were KSN1 (sodium bicarbonate 0.2%). KSN2 (sodium bicarbonate 0.4%), KSN3 (sodium bicarbonate 0.6%), and KSN4 (sodium bicarbonate 0.8%). Data …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 120 (0055)
Pemanfaatan Pati Kulit Singkong Sebagai Edible Coating Pada Buah Jambu Air
This study is aimed to obtain the shelf-life preservation of watery rose apple coated by an edible coating from cassava-peel starch. This research method used an experimental method using a completely randomized design (CRD) consisting of four treatments and four replications in order to obtain 16 experimental units. The treatments in this study were P0 = storage of watery rose apple for 0 days…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 120 (0054)
Aplikasi Edible Coating Pati Sagu Dengan Penambahan Ekstrak Daun Randu Untuk …
ABSTRACT This research aims to study the application of randu leaves extract in edible coating of sago starch in order to maintain quality of red chilies 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 P1 (without the addition of randu leaves extrac…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 120 (0053)
Karakteristik Edible Film Berbahan Baku Pati Ubi Talas Dengan Penambahan Lili…
ABSTRACT The purpose of this study to obtain the best characteristics of edible film from different concentration of beeswax. This research was carried out experimentally with five treatments and three replications to obtain 15 experimental units. The treatments in this study research were concentration of beeswax such as LB1 (0.1% beeswax), LB2 (0.2% beeswax), LB3 (0.3% beeswax), LB4 (0.…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
- -
- No. Panggil
- 06 03. 120 (0052)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah