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PENGARUH MINUMAN FUNGSIONAL MENGANDUNG TEPUNG KEDELAI KAYA ISOFLAVON DAN SERAT PANGAN LARUT TERHADAP KADAR TOTAL KOLESTEROL DAN TRIGLISERIDA SERUM TIKUS PERCOBAAN
Oleh: Nirmagustina, Dwi Eva
The objective of this research was to evaluate the effect of functional drink that containe soybean flour rich in isoflavone, soluble dietary fiber, and other ingredients on the level of total cholesterol, HDL, LDL, and trigliseride in rat blood serum. The formulation of functional drink consisted...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
VALIDASI PERSAMAAN BATAS KERUSAKAN MANGGA ARUMANIS BERDASARKAN ZERO MOMENT POWER
Oleh: Warji, Warji, Suroso, Suroso, Hasbullah, Rokhani
The objectives of this research were to validate the border equation of arumanis mangoes damage caused by fruit fly using zero moment power (Mo) number. The method is based on measurement of zero moment power ultrasonic wave in arumanis mangoes. Results showed that mean of Mo number normal arumanis ...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGARUH SUHU, LAMA PEMASAKAN, KONSENTRASI METANOL DAN SUHU PEMURNIAN TERHADAP BILANGAN IOD DAN BILANGAN ASAM SURFAKTAN DARI MINYAK INTI SAWIT
Oleh: Hidayati, Sri
Methyl Ester Sulfonates surfactant is produced from sulphonation process between methyl ester and sulphonating agent, such as NaHSO3. The purpose of these research were to obtain the optimum conditions (reaction temperature, sulphonation time, methanol concentration and purification temperature) o...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PREDIKSI KADAR PATI UBI KAYU (Manihot esculenta) PADA BERBAGAI UMUR PANEN MENGGUNAKAN PENETROMETER
Oleh: Nurdjanah, Siti, Susilawati, Susilawati, Sabatini, Maya Ratna
Over the years, determination of starch content by the buyers on the field is performed based on the difference between cassava’s weight on the air and that of in the water, then counted based on the formula designed by International Starch Institute (ISI). This method has been proven to be highly...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGOLAHAN DURIAN (Durio zibethinus) FERMENTASI (TEMPOYAK)
Oleh: Yuliana, Neti
Tempoyak is fermented durian that is popular as a side dish and condiment prepared by placing durian pulp in jars to which salt is added, carefully mixed and tightly closed and kept for seven to ten days to let fermentation take place. Based on salt content, tempoyak can be categorized as tempoyak w...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK PERMEN KARAMEL SUSU KAMBING
Oleh: Suslawati, Susilawati, Cyntia Dewi, Putri
Caramel candy is a kind of toffee classified into soft candies, and processed using milk and sugar as the main ingredients. One way to prevent food spoilage is to use suitable packaging as well as storage system. This study was aimed to determine the effects of packaging materials and st...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENENTUAN AGROINDUSTRI BERBASIS JAGUNG TERPILIH DI PROVINSI LAMPUNG
Oleh: Widyanti, Sri Mulyani, Ismono, Hanung, Hidayati, Sri
Most of the corn produced in Lampung Province is utilized for feed. The farmers sell the corn seed in a market where the price is fluctuated. So far, the number of business people in feed industry are still low, therefore the corn itself is still not fully exploited. This study was aimed to sele...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG)
Oleh: Nirmagustina, Dwi Eva, Zulfahmi, Zulfahmi, Oktafrina, Oktafrina
Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine. Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, card...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
INDEKS GLIKEMIK OYEK DAN TIWUL DARI UMBI GARUT (Marantha arundinaceae L.), SUWEG (Amorphallus campanullatus BI) dan SINGKONG (Manihot utillisima)
Oleh: Hasan, Verawati, Astuti, Sussi, Susilawati, Susilawati
Tubers are believed to have functional properties because of their fiber (dietary fiber). Utilization of minor tubers like suweg and arrowroot as a raw material of oyek and tiwul is not yet widely applied. This study was aimed to indentfy glycemic index of oyek and tiwul ...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
KARAKTERISTIK BISKUIT COKLAT DARI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN TEPUNG TERIGU PADABERBAGAI TINGKAT SUBSTITUSI
Oleh: Nurdjanah, Siti, Musita, Nanti, Indriani, Dwi
The use of wheat flour as a main ingredient in processed food products in Indonesia will increase the dependence of wheat flour import. This can be reducedpartly by using local foodsource such as balbisiana banana (pisang batu). The purpose of this research was to obtain formulation of balbisiana...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012