Ditapis dengan
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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- 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…
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- Deskripsi Fisik
- xii, 54 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 117 (0034)
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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- ISBN/ISSN
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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…
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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 (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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- 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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- 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…
- 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 (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 …
- 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 (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…
- 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 (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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- 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…
- 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 (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…
- 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 (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…
- Edisi
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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…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 94 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 10 10. 220 (0003)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah