Ditapis dengan
Lotion Antinyamuk Berbahan Dasar Kulit Jeruk Manis Dengan Penambahan Ekstrak …
ABSTRACT Pineapple peel can be used as a natural ingredient in making mosquitorepellent lotion because it contains many secondary metabolite compounds. The effectiveness of using pineapple skin extract as a raw material for making mosquito repellent lotion is not yet known, so it is necessary to add other natural ingredients that are known to be effective in making mosquito repellent lotio…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906124351
Edible Coating Dengan Konsentrasi Pati Jagung Pada Tomat Selama Penyimpanan
ABSTRACT Tomatoes were classified as climacteric fruit with a hight water content of up to 94%, which caused them to spoil quickly. The method used to extend the shelf life and inhibit spoilage was the application of an edible coating. This research aimed to determine the best concentration of corn starch in the production of edible coating on tomatoes during storage. The study was carried…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906124801
Optimasi Ekstraksi Pektin Kulit Nanas Dengan Response Surface Methodology (Rsm)
ABSTRACT Pectin is an additive widely used in various industries because it can form a gel. Pectin is obtained through an extraction process and is influenced by various factors such as temperature and time. This study aimed to determine the optimum extraction temperature and time for pineapple peel pectin characteristics in according to the quality standards of the International Pectin Pr…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006112393
Aktivitas Antioksidan Dan Sifat Organoleptik Pada Teh Rambut Jagung (Zea Mays…
ABSTRACT Waste from excessive corn production includes corn silk, a component of maize that can be used to produce tea. Tea contains flavonoids such as polyphenols and catechins, which have antioxidant properties. This study aimed to obtain the best antioxidant activity and organoleptic properties of corn silk tea and mangosteen peel. The research was conducted experimentally using a compl…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006124965
Karakteristik Mutu Mi Kering Tepung Talas Sinaboi (Colocasia Esculenta) Modif…
ABSTRACT Native taro flour exhibits high swelling power, resulting in a noodle texture that is overly soft. Heat moisture treatment (HMT) modification can enhance the texture and overall quality of noodles by utilising high temperatures and low moisture content. The purpose of this study is to determine the variation in moisture content levels used in HMT modification of sinaboi taro flour…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106112418
Penggunaan Pati Sagu Dengan Subtitusi Tepung Daun Kelor Dalam Pembuatan Kerup…
ABSTRACT Crackers are snacks made from ingredients that contain starch. The raw material for making crackers is basically tapioca, which is similar to sago starch in terms of its components, which contain high carbohydrates. Efforts to diversify sago crackers need to be made to increase protein content, one of which is by adding moringa leaf flour. This study aims to determine the effect o…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006112378
Karakteristik Kimia Dan Sensori Cilok Menggunakan Pati Sagu Dan Rumput Laut
ABSTRACT Cilok is a type of food originating from West Java that is round like meatballs, made by boiling, giving peanut sauce, and serving with sticks. This study aims to obtain the best formulation ratio of sago starch and seaweed in making cilok based on the resulting chemical and sensory characteristics. The study was conducted experimentally using a completely randomized design with f…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106110297
Karakteristik Kimia Tepung Biji Durian Modifikasi Dengan Metode Satu Siklus A…
ABSTRACT Durian seeds had suitable chemical properties for making flour, but their amylose content was relatively low. Therefore, a one-cycle autoclaving-cooling modification was needed to increase the amylose content, making durian seed flour more suitable for processed products such as noodles.The purpose of this study was to improve the chemical characteristics of durian seed flour modi…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106111509
Aktivitas Dekonjugasi Dan Antimikrob Oleh Limosilactobacillus Fermentum Serta…
ABSTRACT Probiotics are live microorganisms that when consumed in sufficient quantities will provide benefits to the health of the human. The purpose of this study was to determine the activity of bile salt deconjugation and growth inhibition of pathogenic bacteria by Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 encapsulated with or without encapsulant …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106124437
Uji Aktivitas Antimikrob Isolat Bakteri Asam Laktat Dadih Dari Kecamatan Lima…
ABSTRACT Dadih is buffalo milk fermented with lactic acid bacteria (LAB). This study aimed to measure the antimicrobial activity of LAB isolates from dadih, Kampar Regency, against the pathogenic bacteria Listeria monocytogenes, Staphylococcus aureus, Salmonella sp., and Escherichia coli. This study was conducted descriptively with four isolates and four replicates. Four LAB isolates (LM 1…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106125772
Penggunaan Tapioka Dan Pati Sagu Sebagai Bahan Baku Pembuatan Boba
ABSTRACT Boba or bubble pearl is a chewy ball made from tapioca that gives a chewy and elastic texture. The high amylose content in sago starch gives it stronger and more stable gel properties, which can potentially improve the stability of boba's texture. Sago starch which has a higher amylose content has the potential to increase the stability of the boba texture. The purpose of research…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906124813
Sifat Fisikokimia Dan Organoleptik Flakes Ubi Jalar Ungu Termodifikasi Heat M…
ABSTRACT Flakes are instant food products made from cereals through baking and are quickly ready to serve. This study developed flakes using purple sweet potato flour modified by heat moisture treatment (HMT) and mung bean flour. Heat moisture treatment enhances flour stability and preserves anthocyanins, improving color and nutritional value. Mung bean flour contributes additional nutrien…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906124644
Analisis Risiko Menggunakan Metode Hirarc Pada Stasiun Perebusan Di Pt Murini…
ABSTRACT PT Murini SamSam used high-pressure machines and equipment that had the potential to cause occupational hazards. The high-risk stage was the sterilization process of fresh fruit bunches (FFB) using pressurized steam, which required an effective safety system to minimize accidents and health problems. This study aimed to provide risk control recommendations at PT Murini SamSam, loc…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106110571
Aplikasi Kitosan Sebagai Edible Coating Pada Buah Anggur Merah
ABSTRACT Red grapes are fruits that contain relatively high water content and have a soft texture, which makes them highly susceptible to damage and spoilage. Postharvest handling efforts are necessary to prevent early damage and extend the shelf life of red grapes through the application of an edible coating derived from chitosan. Chitosan is suitable as an edible coating because it meets…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006114053
Karakteristik Kimia Dan Sensori Flakes Berbahan Tepung Komposit Kulit Pisang …
ABSTRACT Flakes are a ready-to-eat food typically made from whole corn kernels. Flakes are made using high-carbohydrate ingredients such as banana peel flour and mung bean flour. This research aims to obtain the best comparison of banana peel flour and green bean flour for the quality of flakes. This research was carried out experimentally using a completely randomized design with four tre…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906111570
Pemanfaatan Selulosa Ampas Industri Pati Sagu Sebagai Filler Dalam Pembuatan …
ABSTRACT Bioplastics are eco-friendly alternatives to petrochemical plastics, capable of degrading naturally. Starch-based bioplastics, such as those from sago are renewable but limited by brittleness and moisture sensitivity. To enhance their performance, cellulose fillers are often incorporated. Sago pulp, a lignocelluloserich byproduct of sago starch processing, offers promising potenti…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006112395
Pemanfaatan Selulosa Kulit Sagu Dalam Pembuatan Biodegradable Film Dari Pati …
ABSTRACT Sago is one of the plants with high starch content and potentially to be used for biodegradable film production. Biodegradable film from natural sago starch has low mechanical properties and water resistance so it is necessary to modify the starch with sodium tripolyphosphate as cross-linking agents. Biodegradable film from modified sago starch still has low mechanical properties,…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006115684
Variasi Konsentrasi Aktivator Asam Sulfat Pada Karakteristik Arang Aktif Kuli…
ABSTRACT Cocoa pod husk waste has the potential to be utilized in an economically and environmentally friendly manner, one of which is as a raw material for the production of activated charcoal. Activated charcoal is a solid form of carbon with a large surface area, ranging from 100 to 2000 m²/g. The objective of this study was to identify the most effective concentration of sulfuric acid as …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906114046
Ekstraksi Dan Karakterisasi Pektin Dari Kulit Nanas Dengan Variasi Suhu Dan Ph
ABSTRACT This study aimed to obtain the best extraction temperature and pH for the pectin characteristics of pineapple peel in accordance with the quality standards of the International Pectin Producers Association (IPPA). The research was conducted experimentally using a factorial complete random design (CRD) consisting of two factors. The first factor was the extraction temperature of S1…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006134802
Formulasi Sabun Mandi Cair Virgin Coconut Oil (Vco) Dengan Variasi Ekstrak Ku…
ABSTRACT Liquid body wash is a personal care product formulated to cleanse the skin. The addition of natural extracts, such as pineapple peel extract, in the formulation of liquid bath soap is expected to enhance its characteristics, making it safe and suitable for use. This study aimed to determine the best treatment for liquid soap with added pineapple peel extract on the antioxidant activit…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106112932
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah