Ditapis dengan
Pemanfaatan Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dalam Pembuata…
ABSTRACT Mayonnaise is a processed food product consisting of 60–80% vegetable oil. This study aims to determine the effect of adding red dragon fruit peel extract and sensory characteristics of virgin coconut oil (VCO) mayonnaise. Treatment in this research was the addition of red dragon fruit peel extract, namely SK1 (0%), SK2 (5%), SK3 (10%), and SK4 (15%). Data obtained were statisticall…
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- Deskripsi Fisik
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- Judul Seri
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- 1606123368
Variasi Waktu Aktivasi Terhadap Kualitas Karbon Aktif Tempurung Kelapa
The purpose of this research was to obtain the right activation time in making coconut shell activated carbon. This research used a Completely Randomized Design with five treatments and four replications which followed by Duncan’s New Multiple Range Test at level 5%. The treatments of this research were KA1 (20 hours activation time), KA2 (22 hours activation time), KA3 (24 hours activation t…
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- xii, 48 hlm.; ill.; 29 cm
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- 06 03. 118 (0012)
Pembuatan Velva Probiotik Berbasis Daging Kelapa Muda Dan Nanas Dengan Penamb…
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 young coconut flesh and pineapple 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 treatment in this research …
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- xii, 29 hlm.; ill.: 29 cm
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- No. Panggil
- 06 03. 122 (0002)
Karakteristik Kimiawi Dan Mikrobiologi Kefir Susu Sapi Dengan Penambahan Susu…
The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP). A Completely Randomized Design (CRD) was used in this research with six treatments and three replications treatment consists of KW1 (100% cow milk), KW2 (50% cow mi…
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- v, 38 hlm.:ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 115 (0047)
Isolasi Dan Identifikasi Bakteri Asam Laktat Amilolitik Dari Industri Pengola…
Lactic acid bacteria (LAB) that grow on sago starch processing industry is a bacteria that can grow in the sago-based media. Isolates which able to grow on media sago starch has the amylolytic ability and potential to be used in modifying the sago starch microbiologically. The purpose of this study was to isolate and identify lactic acid bacteria from sago starch processing industry. Isolation …
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- vii, 51 hlm.:ill.; 29 cm
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- 06 03. 115 (0046)
Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Bahan Tamba…
Red dragon fruit peel has red colour that it can be used as natural dyes. The aims of study to set the best formulations of red dragon fruit peel in physical properties and organoleptic. This research used a Completely Randomized Design (CRD) with in four treatments and four replications. The treatment in this study are E0 (without the addition peel of red dragon fruit), E1 (addition of 2% red …
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- vi, 45 hlm.:ill.; 29 cm
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- 06 03. 115 (0045)
Aktivitas Antioksidan Dan Penerimaan Panelis Teh Bubuk Daun Alpukat (Persea A…
The purpose of this research was to find out the effect of leaf age toward the antioxidant activity and acceptance of avocado leaves herbal tea by panelists. This research used a Completely Randomized Design Experiment with four treatments and four repetitions. The treatments applied toward the avocado leaves herbal tea were P1 : shoots (the first leaves appeared on the top of the branches), P2…
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- Deskripsi Fisik
- x, 75 hlm.: ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 117 (0091)
Mutu Manisan Kering Bonggol Nanas (Ananas Comosus L. Merr.) Dengan Perlakuan …
The aim of this research was to study the best quality of dried sweetened pineapple core with treatment of citric acid concentration and soaking time. A complete random design with two factors and three replications was applied in this research. The first factor was citric acid concentration (0.10%, 0.15%, and 0.20%) and second factor soaking time (36 hours, 45 hours, and 54 hours). The design …
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- x, 93 hlm.: ill.; 29 cm
- Judul Seri
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- 06 03. 117 (0066)
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)
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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- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 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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- Deskripsi Fisik
- x, 62 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 117 (0083)
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)
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…
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 06 03. 119 (0039)
Perbedaan Suhu Destilasi Terhadap Mutu Dan Aktivitas Antibakteri Asap Cair Da…
This study aims to obtain optimum liquid smoke from young coconut fiber with different destillation temperature treatments. This research was conducted using a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications to obtain 16 experimental units. The data obtained were statistically analyzed using ANOVA, if F is greater than or equal to F table, then continued with DN…
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- xv, 52 hlm.; ill.; 29 cm
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- 06 03. 120 (0015)
Produksi Selulosa Bakteri Dari Limbah Cair Sagu Menggunakan Fermentor Celup
The aims of research was to determine the length of time in the air exposed phase and the immersed phase in the medium in order to obtain maximum becterial cellulose yields. The research was carried out experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications to obtain 15 experimental units. The treatment in the research were ratio between time of exposure …
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- v, 52 hlm.; ill.; 29 cm
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- 06 03. 120 (0014)
Peningkatan Skala Percobaan (Scale Up Experiment) Pengolahan Limbah Cair Kila…
The purpose of this research was to get selected treatment of microalgae Chlorella sp. as a reducing polutan of sago liquid waste with the concentration of Agrobost and utilize symbiotic technology between the two. This research used a complete randomized design (CRD) with 5 treatments and 3 replications. In this research was microalgae 800 ml/L (6,78 log Cfu/ml) of sago liquid waste with 5 tre…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0013)
Pemanfaatan Ubi Jalar Kuning Dan Ampas Kelapa Kering Dalam Pembuatan Kukis
The objective of this study was to obtain exact formulation of combination of yellow sweet potato puree and dry coconut dregs based on quality standards for making cookies. This study used a completely randomized design (RAL) with five treatments and three replications. The treatments of yellow sweet potato puree and dried coconut dregs on wheat flour consists of UK1 (70% yellow sweet potato pu…
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- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0012)
Pemanfaatan Pati Kulit Ubi Kayu Dan Selulosa Kulit Kacang Tanah Pada Pembuata…
Biodegradable plastic is an environmental friendly plastic made from starch and cellulose. Starch and cellulose are extracted from cassava peel and peanut shell. The purpose of this research was to get the best formulation of cassava peel starch and peanut shell as cellulose on physical and mechanical properties of biodegradable plastics. This research was conducted experimentaly by using compl…
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- ISBN/ISSN
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0011)
Mutu Dan Sensori Nugget Ikan Patin Dengan Nangka Muda
The purpose of this study was to obtain the best ratio on quality and sensory nugget made from catfish and young jackfruit. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of PN1 (70 meat of catfish: 30 young jackfruit), PN2 (60 meat of catfish: 40 young jackfruit), PN3 (50 meat of catfish: 50 young jackfruit), PN4 (40…
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 120 (0010)
Karya Umum 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah