Artikel Berbahasa Inggris
Koleksi semua artikel yang dipublikasikan dalam Bahasa Inggris.
Total ditemukan 16483 artikel.
PENGARUH APLIKASI PUPUK ORGANIK CAIR (POC) KOTORAN KAMBING DAN SAPI TERHADAP PERTUMBUHAN BIBIT KELAPA SAWIT (Elaeis guineensis Jacq.) DI PEMBIBITAN UTAMA
Oleh: Usodri, Kresna Shifa, Utoyo, Bambang , Riniarti, Dewi
This study investigates the efficacy of liquid organic fertilizers (POC) derived from goat and cow manure as environmentally friendly alternatives for enhancing oil palm seedling growth. Conducted at the Oil Palm Nursery Unit of Politeknik Negeri Lampung (January–June 2024), the experiment employe...
Penerbit: Universitas Lampung • Publikasi: 08 October 2025
KERAGAMAN KARAKTER KUANTITATIF PADA TIGA GALUR HARAPAN MENTIMUN (Cucumis sativus L.) DI DATARAN MENENGAH
Oleh: Mardiana, Yushi, Ervan Parayan
Breeding lines in crop improvement represent selected genotypes with potential to be developed into superior cultivars. This study aimed to evaluate the genetic variability, adaptability, and yield stability of promising cucumber lines under mid-altitude conditions. The experiment was conducted from...
Penerbit: Universitas Lampung • Publikasi: 08 October 2025
PENILAIAN EFEKTIVITAS PUPUK ANORGANIK NPK 12-10-22 TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN JAGUNG MANIS
Oleh: Diaguna, Ridwan, Suwarto, Suwarto, Sularno, Sularno
The utilization of NPK fertilizer specifically formulated to meet the requirements of maize plants can contribute to improved nutrient absorption efficiency and maximized growth and yield. Choosing NPK fertilizer with a suitable nutrient content is a critical aspect in attaining optimal maize produc...
Penerbit: Universitas Lampung • Publikasi: 08 October 2025
Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter: Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter
Oleh: Nilatany, Asti, Kusumaningrum, Harsi Dewantari, Suyatma, Nugraha Edhi
One way to extend shelf life and maintain the quality of fresh chicken meat is to implement an active packaging system. This research aimed to develop active packaging in the form of pads used in chicken meat with dual functions: Super Water Absorbent (SWA) as an adsorbent system and Ethanol Emitter...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 10 October 2025
Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker: Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker
Oleh: Kiay, Nancy, Riastutik, Desak Nyoman
Glutinous rice has different aroma compounds according to its type and variety. Aroma compounds are volatile, especially during the heating process, which causes the loss of some aroma components, alters the chemical composition, and reduces antioxidant activity. This study aimed to identify aroma c...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 10 October 2025
Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food
Oleh: Abdi, Yenny Febriana Ramadhan, Maynar, Angel Lestari, Rochmah, Alfi Nur
The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flo...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 10 October 2025
Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill): Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill)
Oleh: Nugroho, Wahid Yulianto, Hardianto, Yanuar Dandy, Rahayu, Premy Puspitawati
Meatballs are a popular processed meat product made from minced meat combined with various additional ingredients, commonly including flour. Tapioca flour is often used, although it has relatively low nutritional content. Edamame flour, by contrast, offers enhanced nutritional value. The study aimed...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 10 October 2025
Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method: [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies]
Oleh: Renate, Dharia, Lavlinesia, Lavlinesia, Surhaini, Surhaini
Chili sauce is a semi-solid product made from high-quality, fresh chili peppers (with a moisture content of 90%) as the main ingredient. The raw material for chili sauce has a high moisture content, is thin, and easily spoils, so a thickening agent is needed to stabilize the sauce, prevent separatio...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 10 October 2025
Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy: Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular
Oleh: Agustina, Lya, Suprihatin, Suprihatin, Indrasti, Nastiti Siswi
Liquid waste management in the palm oil industry plays an essential role in minimizing environmental impacts and promoting the application of the circular economy concept. This research analyzed effective strategies for liquid waste management through a case study at two palm oil mills in Riau Provi...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 10 October 2025
Sensory profile of five superior salak varieties in Indonesia: Profil sensori lima varietas salak unggul di Indonesia
Oleh: Siregar, Lerissa Aulia, Adawiyah, Dede Robiatul, Hunaefi, Dase
Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit. This study aimed to describe consumer preferences through the sensory characterization of five superior salak varieties: Madu, Pondoh, Gading,...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 10 October 2025