Ditapis dengan
Penambahan Tepung Bunga Kecombrang Sebagai Pengawet Alami Bakso Ikan Patin
ABSTRACT The purpose of this study was to obtain the best concentration of kecombrang flower flour as a preservative on the shelf life of meatballs and to obtain the best sensory assessment results for the catfish meatball product. The research method used a completely randomized design consisting of 5 treatments and 3 replications. The treatments consisted of T0 (without the addition of …
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0079)
Variasi Penambahan Gliserol Terhadap Karakteristik Plastik Biodegradable Pati…
ABSTRACT Cempedak seeds was found to have starch content so they can be used as raw materials for making biodegradable plastics. The purpose of this research was to study the characteristic of biodegradable plastics from cempedak seeds starch after addition with different concentration of glycerol. This research was conducted experimentally using a complete randomized design with four tre…
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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. 121 (0078)
Pembuatan Velva Wortel Dengan Penambahan Belimbing Wuluh
ABSTRACT This study aimed to obtain the best formulation of carrot and wuluh star fruit puree on the quality of the velva produced. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments in this research were the ratio of carrot and wuluh star fruit puree, were WB1 (90:10), WB2 (80:20), WB3 (70:30), and WB4…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0077)
Pemanfaatan Buah Labu Kuning Dan Buah Nanas Dalam Pembuatan Fruit Leather
ABSTRACT Fruit leather is a food product of a kind of dry sweets in the form of a thin sheet that has the consistency and distinctive taste of a type of fruit. The purpose of this research was to get the best combination of pumpkin puree with pineapple puree to the quality of fruit leather. This research was conducted experimentally by using a Complete Randomized Design with consist of fou…
- 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. 121 (0076)
Sifat Fisikokimia Biji Kopi Robusta Solok Radjo Dengan Lama Penyangraian Berbeda
ABSTRACT The roasting is the process of forming the color and aroma of green coffee beans. The coffee roasting process not only changes the physical appearance of the coffee beans but also rearranges the chemical makeup. This study aims to obtain the best roasting time on the physicochemical properties of Robusta Solok Radjo coffee beans based on SNI 01-3542-2004. The research design used …
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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. 121 (0075)
Suhu Penyangraian Terhadap Sifat Fisikokimia Biji Kopi Robusta Kayu Aro Kerin…
ABSTRACT Roasting is the process of forming the distinctive aroma and taste of coffee from the coffee beans which is carried out using high temperatures. Currently there is still literature on how the proper roasting process is to produce quality roasted coffee products. This research was conducted to determine the effect of roasting temperature on changes in the physicochemical properties…
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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. 121 (0074)
Pemurnian Minyak Ikan Patin (Pangasius Hypophthalmus) Menggunakan Magnesol …
ABSTRACT Smoke catfish processing place produces by product of abdominal fat, is a source of fish oil. Utilization of catfish oil in increasing economic value as the main raw material, namely mayonnaise. This study was aimed to determine the effect of magnesium silicate (magnesol) application on the characteristics of catfish oil and sensory test of quality mayonnaise. This study used a co…
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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. 121 (0073)
Penambahan Asam Sitrat Terhadap Kualitas Tepung Pisang Batu
ABSTRACT The use of citric acid in banana stone flour can play an important role in preventing various digestive tract problems. The purpose of this study was to obtain the best concentration of citric acid as a soaking material for the quality of the banana flour produced. This research was conducted experimentally using a completely randomized design with five treatments and three replic…
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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. 121 (0072)
Pembuatan Selai Lembaran Sirsak Dengan Penambahan Kulit Buah Naga Merah
ABSTRACT The objective of this study was to obtain exact ratio of soursop fruit puree and red dragon fruit peel puree in making slice jam. This study used a completely randomized design (RAL) with five treatments and three replications, namely : SK1 (soursop fruit puree 90:10 red dragon fruit peel puree), SK2 (soursop fruit puree 80:20 red dragon fruit peel puree), SK3 (soursop fruit puree…
- 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. 121 (0071)
Pembuatan Nugget Jamur Tiram Putih Dengan Penambahan Ikan Gabus
ABSTRACT The purpose of this research was to obtain the best combinati for making white oyster mushroom nuggets with the addition of snakehead fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1 (100% white oyster mushroom : 0% snakehead fish), TG2 (90% white oyster mushroom : 10% snakehead fish)…
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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. 121 (0070)
Penggunaan Sari Buah Kelubi Dan Gelatin Dalam Pembuatan Permen Jelly
ABSTRACT The acid content in kelubi can be used in the making of jelly candy with gelatin as a gelling agent. Jelly candy is a type of candy made from fruit extracts, sugar and gel forming material that looks clear, transparant and chewy. The purpose of this research was to get the best concentration of gelatin in the making of kelubi jelly candy based on Indonesian National Standard about jel…
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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. 121 (0069)
Pengaruh Kecepatan Homogenisasi Terhadap Stabilitas Emulsi Mayones Campuran M…
ABSTRACT This study aims to determine the effect of homogenization speed on the stability of the mayonnaise emulsion from mixture of catfish belly and red palm oil, and get the best homogenization speed treatment. This study used a non factorial complete randomized design (CRD) with five treatments and three replications. The treatments were homogenization speed by using hand mixer, namely: K1…
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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. 121 (0068)
Kinetika Pertumbuhan Selulosa Mikrobial Terhadap Pembuatan Nata De Pina Denga…
ABSTRACT Nata de pina is a food product derived from pineapple peel which part of the biomass growth consists of cellulose, agar-shaped, and white. The study aimed to determine the optimum production for sucrose concentration, yield, maximum velocity (Vmax), and Michaelis-Menten constant (KM) on the resulting microbial cellulose. The study used a non-factorial Completely Randomized Design (CRD…
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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. 121 (0067)
Pemanfaatan Gula Sagu Cair Dalam Pembuatan Cookies
ABSTRACT The aim of this study was to determine the right ratio of granulated sugar and liquid sago sugar to obtain cookies are obtained in accordance with SNI. This study used a completely randomized design (RAL) whit five treatments and three replications, namely: P0 (granulated sugar 100:0 liquid sago sugar), P1 (granulated sugar 75:25 liquid sago sugar), P2 (granulated sugar 50:50 liqu…
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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. 121 (0066)
Pembuatan Nugget Ikan Kembung Dengan Penambahan Jamur Tiram
ABSTRACT The purpose of this study was to obtain the best ratio of oyster mushrooms in addition to the quality of mackerel fish nugget by SNI No. 01-7758-2013. The research method used a completely randomized design consisting of four treatments and four replications. The treatments consisted of KJ1 (ratio of mackerel fish and oyster mushrooms 70:30), KJ2 (ratio of mackerel fish and oyste…
- 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. 121 (0065)
Rasio Tahu Dan Nangka Muda Dalam Pembuatan Nugget
ABSTRACT Nugget is one of the most popular ready-to-eat foods for children and adults. This study aimed to obtain the best formulation of baby jackfruit in the making of tofu nuggets. The research design was completely randomized (CRD), consisting of five treatments and three replications. The treatment used was the ratio of tofu and baby jackfruit, namely TN1 (100: 0), TN2 (85: 15), TN3 (…
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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. 121 (0064)
Kombinasi Ikan Tongkol Dan Bayam Hijau Terhadap Mutu Nugget
ABSTRACT Nuggets are frozen processed products, made from a mixture of ground beef which is coated with or without the addition of other ingredients and permitted food additives. Related to that, the nuggets in the study were made from a combination of tuna and green spinach. The purpose of this study was to obtain the best formulation of tuna and green spinach nuggets that met the best se…
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- 06 03. 121 (0063)
Pemanfaatan Buah Nanas Dan Kelopak Bunga Rosella Dalam Pembuatan Fruit Leather
ABSTRACT The purpose of the study was to get the best combination of pineapple fruit and roselle flower in making fruit leather. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were NR1 (pineapple puree and roselle petal puree 100:0), NR2 (pineapple puree and roselle petal puree 90:10), NR3 (pineapple puree and roselle petal puree 8…
- 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. 121 (0062)
Pemanfaatan Sirsak Dan Wortel Dalam Pembuatan Velva
ABSTRACT Velva is a frozen dessert made from fruits that have low fat and high fiber content. This research aimed was to obtain the best combination of soursop and carrot puree for the chemical quality and sensory of velva. This study used a complete randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment was the ratio of soursop and…
- 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. 121 (0061)
Penambahan Umbi Bit Terhadap Karakteristik Sari Buah Apel
ABSTRACT The purpose of this study was to obtain the additional effect of beetroot to the organoleptic content and nutrional manalagi apple juice. The research method used a completely randomized design with five treatments and three replications. The treatments consisted of AB1 (ratio of apple juice and beetroot juice 100:0), AB2 (ratio of apple juice and beetroot juice 90:10), AB3 (ratio…
- 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. 121 (0060)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah