Penerapan metode vertikultur untuk kontituitas produksi tanaman sayuran di de…

Edisi

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ISBN/ISSN

2621-525X

Deskripsi Fisik

3 hlm.; 30 cm.; hal. 700-702

Judul Seri

LPPM Universitas Sriwijaya, Volume 7 No. 1 Maret 2019 ,

No. Panggil

JUR-SRI-MAR-2019

Pengembangan usaha keluarga petani karet untuk meningkatkan pendapatan melalu…

Edisi

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ISBN/ISSN

2621-525X

Deskripsi Fisik

5 hlm.; 30 cm.; hal. 682-686

Judul Seri

Jurnal Pengabdian Sriwijaya, Volume 7 No. 1 Maret 2019

No. Panggil

JUR-SRI-MAR-2019

Pengembangan berbagai tanaman sayuran di pekarangan rumah sebagai usaha mewuj…

Edisi

-

ISBN/ISSN

2621-525X

Deskripsi Fisik

4 hlm.; 30 cm.; hal. 682-686

Judul Seri

Jurnal Pengabdian Sriwijaya, Volume 7 No. 1 Maret 2019

No. Panggil

JUR-SRI-MAR-2019

Budidaya Tanaman bawang merah (allium cepa l.) dalam polybag dengan memanfaat…

Edisi

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ISBN/ISSN

2621-525X

Deskripsi Fisik

7 hlm, 30 cm.; hal. 671-677

Judul Seri

Jurnal PengabdIAN Volume 7 No. 1 Maret 2019

No. Panggil

JUR-SRI-MAR-2019

Karakteristik Selai Lembaran Kolang-Kaling Dengan Penambahan Buah Naga Merah

ABSTRACT The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% a…

Pemanfaatan Sirsak Dan Nanas Dalam Pembuatan Velva

ABSTRACT Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research was to obtain the best combination of soursop and pineapple puree for quality and sensory velva produced. This study used a complete randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment research were SN1: soursop pur…

Pemanfaatan Tepung Biji Nangka Dan Sale Pisang Ambon Dalam Pembuatan Snack Bar

ABSTRACT Snack bar is a solid rodshaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be used as one of the alternative of practical food. Related to this point, the snack bar in this research was made from the combination of jackfruit seed flour and dried slice of ambon banana. The purpose of this research was to obtain a snack bar with…

Karakteristik Bika Ambon Tapioka Dengan Puree Ubi Jalar Ungu

ABSTRACT Bika ambon is one of the typical cakes from Indonesia. The purpose of this research was to obtain the best ratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. If F count equal or bigger than F table, the analysis was continued with the Duncan New Multiple Ran…

Aktivitas Antimikroba Isolat Bakteri Asam Laktat Dari Kulit Ari Kacang Kedela…

ABSTRACT This study aims to determine the antimicrobial activity of lactic acid bacteria isolate from soybean epiderm against pathogens Escherichia coli 0157 and Staphylococcus aureus ATCC-25329. The experiment was conducted experimentally using Randomized Complete Design (RAL) with three treatments and five replications to obtain 15 experimental units. The treatment used lactic acid bacteria …

Pengeringan asam gelusur secara hidryd dengan kolektor surya dan potovoltaik …

Edisi

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ISBN/ISSN

0853-0203

Deskripsi Fisik

11 hlm.: 25 cm.; hal. 3855-3866

Judul Seri

Volume 27 Nomor 1 Februari 2019

No. Panggil

Maj-Vis-Feb. 2019

Minuman Instan Dari Estrak Buah Nanas Dan Ekstrak Kulit Buah Manggis

Pineapple and mangosteen peel can be used as ingredients in making instant drinks. This research aims to get the best ratio of pineapple extract and mangosteen peel extract to instant drinks product, and measure the level of preference of panelists. Research method was Completely Randomized Designed which consisted of five treatments and each treatment was repeated three times. Treatments of NM…

Pemanfaatan Ekstrak Wortel Dan Ekstrak Jahe Merah Dalam Pembuatan Minuman Bub…

The purpose of this study was to determine the best ratio between carrot extract and red ginger to making instant powder drinking. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatment used for carrot extract and red ginger extract is P1 = (80% : 20%), P2 = (70% : 30%), P3 = (60% : 40%), P4 = (50% : 50%). The data obtained were an…

Pemanfaatan Buah Pala Dan Buah Lemon Dalam Pembuatan Minuman Bubuk Instan

Instant drink is a processed food product in powder form, easily soluble in water, practical in its presentation, and has a large surface area. Instant drinks can be made from spices, fruits, grains and plants which generally can provide functional effects for health because they contain compounds that are good for the body, one of which is an antioxidant compound. The problem faced in the prod…

Variasi Lama Waktu Perendaman Kulit Pisang Tanduk Dalam Larutan Natrium Metab…

This research was aimed to obtain the best soaking time of banana peel in sodium metabisulfite for making of edible film from banana horn peel starch. This research is conducted by experiment which is carried out using the method of Complete Random Design (CRD) with four treatments and four replications. Data were statistically analyzed by analysis of variance (ANOVA) and continued with duncan…

Pemanfaatan Tongkol Jagung Dan Cangkang Biji Karet Pada Pembuatan Briket

This study aims to get the best ratio between corncobs and rubber seed shells in making of charcoal briquettes. The study was carried out experimentally using a completely randomized design method which consisting of 5 treatments and 3 replications to obtain 15 experimental units. The treatments in the study were ratio of corncob charcoal and rubber seed shell charcoal as follows: P1 (90:10), P…

Pemanfaatan Buah Pisang Mas Dan Nanas Dalam Pembuatan Selai

The purpose of this study was to obtain the best formulation of banana mas and pineapple fruit mixture in making jam. This research was used Completely Randomized Design (CRD) with five treatments and three replications in order to the obtain fifteen experiment units. The treatments were mixture of banana mas and pineapple fruit such as PN1 (80:20), PN2 (65:35), PN3 (50:50), PN4 (35:65), and P…

Pemanfaatan Leuconostoc Mesenteroides Dan Lactobacillus Plantarum 1 Dalam Pem…

This reseach aimed to get a good quality of sauerkraut by combining Leuconostoc mesenteroides and Lactobacillus plantarum 1. The research was experimentally conducted with four treatments and four replications. The treatments used in this study were S1 (Leuconostoc mesenteroides FNCC 0023), S2 (Leuconostoc mesenteroides FNCC 0023 + L. plantarum 1 RN1-23121), S3 (Leuconostoc mesenteroides FNCC 0…

Pembuatan Minuman Lidah Buaya Berkarbonasi Dan Sari Buah Lemon

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera drink and 10% lemon juice), L2 (80% carbonated aloe vera drink and 20% lemon juice), L3 (70% carbonated aloe vera drink and 30% lemon juic…

Penambahan Bakteriosin Kasar Dari Lactobacillus Plantarum Mxg 68 Sebagai Alte…

The purpose of this research was to get the best concentration of crude bacteriosin produced by Lactobacillus plantarum MXG 68 as natural preservatives to the chemical, microbiological, and sensory properties of chicken sausage. This research used a Completely Randomized Design with four treatments and four replications. The treatments were P0 (without addition of bacteriosin concentration), P1…

Pemanfaatan Buah Terong Belanda Dan Buah Belimbing Wuluh Dalam Pembuatan Sirup

The purpose of this study was to obtain the best ratio of tamarillo and Averrhoa bilimbi for making syrup corresponding to SNI 01-2544-2013.This study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatment for ratio tamarillo and Averrhoa bilimbi are TB1=(90:10), TB2=(80:20), TB3=(70:30), TB4 = (60:40), and TB5 = (50:50). The data obtained were analyzed s…