Ditapis dengan
Variasi Konsentrasi Gliserol Pada Pembuatan Edible Film Pati Kulit Pisang Bar…
ABSTRACT Banana peel is an organic waste that has high carbohydrate content such as starch which can be used as a raw material for making edible film. The purpose of this study was to obtain the best glycerol concentration in the manufacture of edible films of barangan banana peel starch (Musa acuminata Linn.). This research was conducted experimentally by using complete randomized design …
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0049)
Konsentrasi Gum Xanthan Sebagai Penstabil Dalam Pembuatan Frozen Kefir Drops …
Frozen kefir drops were a frozen food product made from kefir cream with fruit blended in granular form. This study aims to measure the concentration of xanthan gum as a stabilizer in making of frozen mango kefir drops. The study used a non-factorial Completely Randomized Design (CRD) with four treatments and four replications. The treatments in this study were the addition of the xanthan …
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- Deskripsi Fisik
- ix, 232 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0048)
Pemanfaatan Arang Limbah Kulit Batang Kayu Akasia (Acacia Mangium) Terhadap M…
This research aims to get the best tapioca adhesive concentration in making charcoal briquet. This research was conducted experimentally using a complete randomized design method consisting of 5 treatments and 3 replications to get 15 experimental units. The treatments in this study were the ratio of acacia bark charcoal and tapioca adhesive as follows: P1 (97:3), P2 (96:4), P3 (95:5), P4 (…
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0047)
Pengaruh Penambahan Bakteriosin Dari Lactobacillus Pentosus Strain Mil 195 Te…
This aim of this study is to determined the best treatmeant of the amount of bacteriocins from Lactobacillus pentosus which can be used as a natural preservative of sausages. This research used a completely randomized design (CRD) with five treatments and three replications. The parameters observed were water content, ash, fat, protein, total plate count, hedonic and descriptive sensory an…
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0046)
Stabilitas Foto-Oksidasi Mayones Campuran Minyak Ikan Patin Dan Minyak Sawit …
The purpose of this study was to determine the effects of light on the photo-oxidation stability of mayonnaise from a mixture of catfish and red palm oil, which were seen in peroxide and TBA number, total carotene and tocopherol, and sensory characteristics of the mayonnaise. The research was conducted experimentally using a completely randomized design which consist of 3 treatments and 3 …
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0045)
Peningkatan Skala Percobaan (Scale Up Experiment) Pengolahan Limbah Cair Sawi…
This research was aimed to get the best various additions of Agrobost which symbiotic microalgae Chlorella sp. in accelerating to reduce of pollutants level in palm oil mill effluent using the scale up experiment technology. This research used Completely Randomized Design with 5 treatments and 3 repetition. This research used microalgae (with abundance ± 6,985,000 cfu/ml) and palm oil mill…
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- Deskripsi Fisik
- ix, 232 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0044)
Formulasi Sabun Padat Transparan Dengan Penambahan Ekstrak Umbi Bit (Beta Vul…
The purpose of this research was to get the best volume of beet root extract on the antioxidant activity and quality of transparent soap. The research used a Complete Randomized Design with five treatments and three replications. The treatments were addition of beet root extract volume namely UP1 (0 ml), UP2 (2.5 ml), UP3 (5 ml), UP4 (7.5 ml), and UP5 (10 ml) respectively in 100 ml of tran…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0043)
Karakteristik Briket Dengan Pencampuran Kulit Batang Sagu Dan Tempurung Kelapa
Sago stem bark and coconut shell contain lignin and cellulose compounds which are quite high and have not been utilized optimally. Therefore this study aimed to obtain the best formulation of the sago stem bark and coconut shell as the main ingredients in making good quality briquette. The research was carried out experimentally using the Completely Randomized Design (CDR) method with 5 tr…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0042)
Ekstraksi Astaxanthin Limbah Cangkang Kepiting Bakau (Scylla Serrata) Dengan …
Mud crab is one of Indonesia's economically valuable fishery commodities, the high demand for crab from world and domestic trade will have an impact on the resulting waste in the form of shell waste. Crab shells contain bioactive compounds that have the potential to be antioxidant astaxanthin. This study consisted of four stages, namely (1) astaxanthin extraction (2) yield (3) terpenoid test (4…
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- ix, 232 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0032)
Profil Kimia Ikan Kapiek (Barbonymus Schwanenfeldii) Dengan Pengolahan Yang B…
The purpose of this study was to determine the chemical profile and fatty acids contained by tinfoil barb (Barbonymus schwanenfeldii) with grilled and steamed processing. The analysis parameters were chemical and fatty acid analysis. Based on chemical analysis the grilled tinfoil barb contained of water (32,15%gw), ash (6,69%dw), protein (53,06%dw), fat (19,06%dw) with 9 of fatty acids cons…
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- ix, 79 hlm.; ill.: 29 cm
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- No. Panggil
- 04 04. 120 (0031)
Pengaruh Penambahan Tepung Wortel (Daucus Carota L.) Terhadap Mutu Nugget Uda…
The purpose of this research was to determine the effect of carrot flour (Daucus carota L.) addition to the quality of dry small shrimp (Acetes erythraeus) Nugget. The method used was an experimental method with the nugget processing of raw materials for 400g of dry small shrimp with each addition of different carrot flour. The design used was a non-factorial Completely Randomized Design with 4…
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- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0030)
Kajian Mutu Biskuit Yang Di Fortifikasi Dengan Tepung Gelembung Renang Ikan P…
This study aims to assess the quality of biscuits fortified with catfish swim bladder flour and to determine the amount of fish swim bladder flour with the best quality biscuits. The research method was carried out experimentally with the fortification of different fish swim bladder flour, with a completely randomized design (CRD) consisting of four treatment levels, namely: without the add…
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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. 120 (0029)
Perbandingan kualitas tanah pada sistem agroforestri kelapa sawit (elaeis gui…
Oil palm cultivation in Riau Province is generally grown using a monoculture system. Oil palm monoculture systems have an impact on soil compaction which results in decreased infiltration rate and capacity, permeability and aeration. One of the efforts to reduce the impact of a monoculture system is to apply an agroforestry system. Agroforestry systems that can be developed in oil palm plantati…
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- xii, 89 hlm,; ill.: 29 cm
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- 10 10. 220 (0008)
Pembuatan Es Krim Probiotik Dengan Pemanfaatan Kefir Prima (Curd) Dan Whipped…
Prime kefir is a solid fraction that has a creamy texture, medium sour aroma and has many health benefits. One of the modified of prime kefir is probiotic ice cream. The purpose of this research was to obtain the best combination of prime kefir and whipped cream on the quality and sensory of probiotic ice cream. This study used a complete randomized design with four treatments and four rep…
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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 (0041)
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…
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- 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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- 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)
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