Ditapis dengan
Pemanfaatan Bubur Kulit Pisang Kepok Dalam Pembuatan Fruit Leather Jambu Biji…
The purpose of this research was to get the best combination of kepok banana peel pulp and red guajava fruit on the quality and sensory characteristic of fruit leather. This research was conducted experimentally by using a complete randomized design with consist of five treatments and four replications, result in 20 experimental units. The treatment research were JK1 (kepok banana peel pulp…
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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 (0040)
Penggunaan Lactobacillus Plantarum 1 Dalam Pembuatan Soyghurt Probiotik Sebag…
The purpose of this research was to obtain probiotic soyghurt made with several strains of the Lactobacillus plantarum 1 combined with Lactobacillus bulgaricus and Streptococcus thermophilus with the best quality filler in chocolate praline. The study conducted by using a complete random design (CRD) with a combination of four treatments and four replications. The treatment were PKM0 = S. …
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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 (0039)
Ukuran Partikel Dan Waktu Kontak Karbon Aktif Dari Kulit Singkong Terhadap Mu…
The purpose of this research was to know the effect of particle size and contact time of actived carbon from cassava skin on quality and sensory characteristics of used cooking oil. This research was conducted experimentally method by using a completely randomized design (RAL) factorial with three repetitions. The first treatment factor was particle size of actived carbon such as A1 (60 mes…
- Edisi
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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 (0038)
Pemanfaatan Buah Nipah Dan Ubi Jalar Ungu Dalam Pembuatan Velva
ABSTRACT Velva is one type of frozen food like ice cream that has a low fat content and high fiber content. The purpose of this research was to obtain the best ratio of nipah pulp and purple sweet potato puree in making velva which is preferred by panelists with the best nutritional quality. This research used a completely randomized design (CRD) with four treatments and four replications. …
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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 (0037)
Karakteristik Selai Lembaran Dari Daging Kelapa Muda Dan Ubi Jalar Ungu
Sliced jam is a modification of spread jam. The purpose of this research was to obtain the best ratio of young coconut meat and purple sweet potatoes in making sliced jam that was preferred by panelists and good nutritional quality. This research used a completely randomized design (CRD) with 5 (five) treatmens and 3 (three) replications. If F count equal or bigger than F table, the analysi…
- 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 (0036)
Pemanfaatan Buah Nipah (Nypa Fruticans) Dan Buah Pepaya (Carica Papaya L.) Da…
Fruit leather is a type of food made from fruit meat that has been crushed and dried, so it forms a thin sheet that can be rolled. The purpose of this research was to get the best combination of palm puree and papaya puree in making fruit leather. This research was experimental conducted by using complete randomized design (CRD) which consists of five treatments and three replications. By an…
- 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 (0035)
Sifat Kimia Dan Organoleptik Es Krim Kefir Berbahan Baku Ubi Jalar Ungu
The purpose of this research was to get the best combination of kefir and purple sweet potato in the making ice cream. This research was conducted experimentally by using completely randomized design (CRD) with four treatments and four replications. The treatments were KU1 (50 kefir and 50 purple sweet potato puree), KU2 (60 kefir and 40 purple sweet potato puree), KU3 (70 kefir and 30 pur…
- Edisi
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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 (0034)
Pemanfaatan Biji Kecipir Dan Biji Nangka Dalam Pembuatan Tempe Komplementasi
The objective of this study was to evaluate the content of complementation tempeh from wingeds and jackfruit seeds that have been met quality standards of tempeh (SNI 01-3144-2009) and organoleptic assessment by panelists. This research was conducted experimentally using Completely Randomized Design (CDR) with five treatments and three repetitions, resulting in 15 experimental units. The d…
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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 (0033)
Pemanfaatan Buah Salak Padang Sidimpuan Dan Buah Nanas Dalam Pembuatan Fruit …
The purpose of this research was to get the best ratio of between padang sidimpuan salacca puree and pineapple puree in the making of fruit leather. This research was by using complete randomized design (CRD) which consists of five treatments and three replications. The treatments in this research is the ratio of salacca puree and pineapple puree, were SN1 (90:10), SN2 (80:20), SN3 (70:30),…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0032)
Karakteristik Mi Basah Tapioka Dengan Penambahan Kacang Pagar (Phaseolus Luna…
Lima beans (Phaseolus lunatus) have been valued to increase proteins and improve the quality of wet noodles. The purpose of this research was to get the best formulation of tapioca and lima beans paste on the quality and sensory character of wet noodles based on Indonesian National Standard. This research was conducted experimentally by using a completely randomized design with four treatm…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0031)
Karakteristik Briket Dari Arang Daun Kelapa Sawit Dan Arang Cangkang Biji Kar…
The purpose of this research is to get the best characteristics of charcoal briquette palm leaves and rubber seed shells in making briquettes with tapioca. The study was conducted experimentally using a Complete Randomized Design (CRD) with 5 treatments and 3 replications to get 15 experimental units. The treatments in this study were the ratio of palm oil leaves charcoal and rubber seed she…
- 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 (0030)
Mutu Saus Dengan Bahan Dasar Cabai, Wortel Dan Rosella
Chili sauce is a sauce obtained from the main raw material of chili (Capsicum annum L.) that has been cooked with or without the addition of other food ingredients and is used as a food flavoring. The purpose of this study was to obtain the best ratio of chili paste and carrot paste to the quality and sensory properties of chili sauce. The design of this study was a completely randomized des…
- 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 (0029)
Edible Coating Dari Pati Sagu Meranti Dengan Penambahan Ekstrak Lengkuas Mera…
This study aim was to get the best concentration of red galangal extract in edible coating of Meranti sago starch as an antioxidant in peeled malang apples. This research method used an experimental method, using a completely randomized design (CRD) which consist of five treatments and three replication to obtain 15 experimental units. The treatments in this study were P0 (0% red galangal …
- Edisi
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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 (0028)
Lama Distilasi Air Terhadap Sifat Fisiko-Kimia Minyak Atsiri Bunga Kecombrang…
ABSTRACT Kecombrang flower is one of the plants that has the potential to produce essential oils. The aroma of kecombrang flowers is often used as a flavoring agent in cooking. This study aimed to obtain the optimal distillation time for the quality of kecombrang flower essential oil by using water distillation method. This research was experimentally conducted by using a completely random…
- Edisi
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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 (0027)
Karakteristik Briket Arang Tongkol Dan Kelobot Jagung Dengan Perekat Tapioka
ABSTRACT The purpose of this study to get the best combination of corncobs and cornhusks in making charcoal briquettes. The study was conducted experimentally using a complete randomized design method consisting of 5 treatments and 3 replications to get 15 expremintal units. The treatments in this study were the ratio of corncobs charcoal and cornhusk charcoal as follows: TK1 (0:100), TK2 …
- 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 (0026)
Karakteristik Kimia Dan Organoleptik Nugget Sayuran Dari Jamur Tiram Dan Kaca…
ABSTRACT The purpose of this study was to obtain the best vegetables nuggets made from oyster mushrooms and red beans in terms of nutritional and organoleptic content. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of JK1 (95 oyster mushrooms:5 red beans), JK2 (90 oyster mushrooms:10 red beans), JK3 (85 oyster m…
- Edisi
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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 (0025)
Keanekaragaman hayati tanah pada sistem agroforestri tanaman kelapa sawit (el…
Generally, oil palm is cultivated by using monoculture system in Riau. As an effort to reduce the impact of monoculture system, agroforestry system could be applied by combining crops with woody plant. This study aimed to analyze soil biodiversity in agroforestry system of oil palm (Elaeis guineensis Jacq.) with gaharu plant (Aquilaria malaccensis Lamrk.) and monoculture system of oil palm.…
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- Deskripsi Fisik
- xi, 81 hlm,; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 10 10. 220 (0007)
Hubungan Perbedaan Kedalaman Muka Air Dengan Kadar Cu Dan Zn Daun Serta Pertu…
Peatland is an important natural resource for human life because it can be used as growth of oil palm plantation. The growth of oil palm plantations in peatlands is strongly influenced by peat water management. This study aims to study the relationship of different water levels to the content of leaf Cu and Zn nutrients and the growth of oil palm plants (Elaeis guineensis Jacq.) in the peatland…
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- Deskripsi Fisik
- xiii, 67 hlm,; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 10 10. 220 (0006)
Penambahan Ekstrak Jahe Merah Dalam Pembuatan Minuman Bubuk Instan Daun Sukun
Indonesia are a tropical country which has a very high rate of vegetation diversity. An example of a vegetarion type which can grow luxuriantly in any season are breadfruit. One of utilizable parts of breadfruit is leaf. The utilization of breadfruit leaf as raw material in making of instant drink is one of the diversification efforts which may ease the consumers to consume the breadfruit leaf.…
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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. 118 (0086)
Pemanfaatan Bubur Buah Jambu Biji Putih Dan Bubur Buah Pepaya Dalam Pembuatan…
The study was purposedto get the best combination of white guavapureeand papaya puree in the making fruit leather.The research used a Complete Randomized Design (CRD) with 5 treatments and3 replications.The treatments wereJP0 (90% white guava puree: 10% papaya puree), JP1 (80% white guava puree:20% papaya puree), JP2 (70% white guava puree:30% papaya puree), JP3 (60% white guava puree:40% papay…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 54 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 117 (0034)
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