Ditapis dengan
Kualitas Dan Aktivitas Antibakteri Sabun Transparan Dengan Penambahan Ekstrak…
This research aimed to obtain the addition of papaya stem extract and to observe the activity of antibacterial against E. coli and S. aureus and its quality in making transparent soap. This research was conducted with four treatments and four replications. The treatment in this research was the addition of papaya stem extracts of 10 ml, 15 ml, 20 ml and 25 ml. Data were analyzed using analysis …
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- xi, 71 hlm.; ill.; 29 cm
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- 06 03. 119 (0004)
Pemanfaatan Lactobacillus Plantarum 1 Dalam Pembuatan Tapai Ketan Probiotik
This research aimed to study the effect of addition of Lactobacillus plantarum 1 with different amylolytic properties which can produce the best quality of glutinous tapai. The research was experimentally conducted with four treatments and four replications. The treatment used in this study were TKP1 (added yeast), TKP2 (addition of yeast + L. plantarum 1 RN2-12112), TKP3 (addition of yeast + L…
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- xiv, 71 hlm.; ill.; 29 cm
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- 06 03. 119 (0003)
Kombinasi Buah Pedada (Sonneratia Caseolaris) Dan Kelopak Bunga Rosela (Hibis…
The study was purpose to get the best combination of pedada fruit (Sonneratia caseolaris) and roselle flower (Hibiscus sabdariffa). The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were PR1 (Pedada fruit 90% : roselle flower 10%), PR2 (Pedada fruit 80% : roselle flower 20%), PR3 (Pedada fruit 70% : roselle flower 30%), PR4 (Pedada fruit 6…
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- xv, 52 hlm.; ill.; 29 cm
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- 06 03. 119 (0002)
Pendugaan Umur Simpan Wajik Yang Dikemas Dengan Kertas Minyak Dan Edible Film…
The purpose of this research was to estimate the shelf life of wajik that is packed with oil paper and tapioca edible film. Estimation of shelf life using the acceleration method by storing wajik for 30 days at three different temperatures, there are temperatures of 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbitur…
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- v, 52 hlm.; ill.; 29 cm
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- 06 03. 119 (0001)
Uji Aktivitas Enzim Fekal Mutagen Pada Tikus Putih (Wistar Rat) Yang Diberi B…
Probiotics are non-pathogenic living bacteria that are consumed as dietary supplements to maintain a balance in the ecosystem of intestinal microbiota that is beneficial to body health. The purpose of this research was to determine the effect of giving Lactobacillus casei subsp. casei R-68 isolated from dadih and pathogenic bacteria Escherichia coli FNCC-19 and Listeria monocytogenes FNCC-0156 …
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- vi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0087)
Pemanfaatan Kolang Kaling Dan Buah Nanas Terhadap Mutu Selai Campuran
Jam is a semi-solid food made from fruit puree and mixed with 35-45% parts of sugar and heated until the sugar content ranges from 50-65%. The purpose of this study was to obtain the best percentage of mixed kolang kaling and pineapple fruit to meet the quality of jam (SNI No. 01-3746:2008). This study used experimental method using a complete randomized design (RAL) consisting of five treatmen…
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- xi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0084)
Variasi Lama Fermentasi Terhadap Mutu Mikrobiologis Dan Viskositas Soyghurt M…
Soyghurt was a probiotic drink made by adding a lactic acid bacteria (LAB) into the soy milk. In general, cultures used was Lactobacillus bulgaricus and Streptococcus thermophilus. This study used Lactobacillus plantarum isolated from soybean solid waste of soymilk prouction so it was assumed to have good growth so as to produce good quality soyghurt. The aim of this research was to get the bes…
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- vi, 71 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 118 (0083)
Penambahan Inulin Umbi Dahlia Pada Pembuatan Es Krim
The objective of this research was to determine the effect of addition of dahlia tuber inulin on the physical, chemical, and sensory properties of ice cream. This study used a completely randomized design (CRD) with six treatments and three replications. The treatment in this study was the level of addition of inulin in ice cream. The levels of addition of inulin were E0 (without the addition o…
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- vi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0082)
Pemanfaatan Tepung Talas Dan Tepung Kacang Merah Dalam Pembuatan Crackers
This research aimed was to get the best crackers from a combination ratio of taro flour and red bean flour in making crackers. Research method used completely randomized design (CRD) experiment which consisted of five treatments and each treatment was repeated three times. Treatments of flour taro and red bean flour were 90:10, 80:20, 70:30, 60:40, and 50:50. Data were statistically analyzed by…
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- xiv, 71 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 118 (0081)
Pemanfaatan Simbiosis Mikroalga Chlorella Sp. Dan Agrobost Untuk Menurunkan K…
The purpose of this research was to get the best treatment addition of Agrobost microorganisms as a reducing agent contamination of sago liquid waste with the addition of microalgae Chlorella sp. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this addition was microalgae Chlorella sp. as much 800 ml/L (6.292.000 cell/ml) of waste …
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- xiv, 71 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 118 (0080)
Pemanfaatan Simbiosis Mikroalga Chlorella Sp. Dengan Variasi Penambahan Agrob…
The purpose of this research was to get the best of microalgae (Chlorella sp.) symbiosis with variation of Agrobost to decreasing pollution level of palm oil mill effluent (POME) according to standard quality. This research used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments in this addition was microalgae Chlorella sp. as much 800 ml/L (Abundance of c…
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- vi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0079)
Pemanfaatan Tepung Pisang Kepok Dan Tepung Jagung Dalam Pembuatan Kukis
Kepok banana flour and corn flour can be used as ingredients in cookies. This research aimed to know the best formulations of kepok banana flour and corn flour of the quality of cookies. Design of the research was using a Completely Randomized Design Experiment for 5 treatments and 3 replications. Treatments of kepok banana flour and corn flour were 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, a…
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- xiv, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0078)
Pengaruh Penambahan Tawas Dan Lama Perendaman Terhadap Perubahan Mutu Ikan La…
This study was aimed to determine the best concentration of alum and immersion time on the changes of sword fish (Trichiurus savala) quality. This research was carried out in 3 stages, namely 1) sample preparation and analysis of the chemical content of sword fish, 2) immersion of sword fish in alum solution, 3) observation with organoleptic test, proximate analysis and pH. The method used was …
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- xi, 71 hlm.; ill.; 29 cm
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- 04 04. 118 (0075)
Pembuatan Susu Fermentasi Probiotik Menggunakan Lactobacillus Casei Subsp. Ca…
Probiotic fermented milk made by using Lactobacillus casei subsp. casei R-68 with skim milk and red dragon fruit extract as a raw material was expected to produce probiotic fermented milk with more completed nutriotional value and health benefits. The purpose of this study was to determine the best percentage of red dragon fruit extract on the quality of fermented milk. This study used a Comple…
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- v, 52 hlm.; ill.; 29 cm
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- 06 03. 118 (0077)
Pemanfaatan Tepung Biji Nangka Dan Tepung Ampas Kelapa Sebagai Bahan Pensubst…
The research aimed to know the best of substitute ratio of jackfruit seed powder and coconut dregs powder of wheat flour for the best quality of sweet bread. Research method used completely randomized designed which consisted of six treatments and each treatment was repeated three times. Treatments of jackfruit seed powder and coconut dregs powder of wheat flour were TBA0 (100% wheat flour), TB…
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- vi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0076)
Karakteristik Sifat Fisika Batang Karet (Havea Brasiliensis) Non Produktif
Rubber can be used as a source of wood raw materials for various uses such as wood fanel, pulp and paper products, furniture and other processed wood products. The aim of the research was to get the characteristic part of rubber stem physical of non-productive rubber stem in the base, middle, and of the tree end. The experiment was conducted using experimental method using Completely Randomized…
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- xiv, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0075)
Karakteristik Mutu Sirup Bit Dengan Penambahan Carboxylmethyl Cellulose
This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance (ANOVA) and followed by dun…
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- xv, 52 hlm.; ill.; 29 cm
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- 06 03. 118 (0074)
Konsentrasi Perekat Pati Sagu Terhadap Karakteristik Briket Bioarang Dari Lim…
Increasing need of energy and decreasing of fuel supply requires human to discover alternative energy resources. Consequently, there should be a research to discover a new renewable energy source such as durian fruit leather. Durian is biomass that has great potential for bio-briquet. This research aims to discover the precise adhesive consentration rate in sago’s starch , which are 3%, 5%, a…
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- xiv, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0073)
Kombinasi Tepung Kacang Hijau Dan Buah Nanas Dalam Pembuatan Snack Bars
The purpose of this research was get appropriated combination of mung bean flour and pineapple and the sensory properties snack bars with the best quality. This research used completely randomized design method with five treatments and three replications. The treatments in this research were KN1 (75% mung bean flour and 25% dried pineapple), KN2 (70% mung bean flour and 30% dried pineapple), KN…
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- xiv, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0072)
Minuman Instan Dari Rimpang Bangle (Zingiber Cassumunar Roxb.) Dengan Penamba…
Bangle rhizome plant was a medicinal plant that is often used as medicinal drugs because it contains flavonoid compounds. The purpose of this research was to get the right ratio between bangle rhizome and cinnamon bark so as to produce instant drink with good quality.This experiment was conducted experimentally using completely randomized design (RAL) with 4 treatments and 4 replications and fo…
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 118 (0071)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah