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SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT
Oleh: Medikasari, Medikasari, Nurdjanah, Siti, Yuliana, Neti
Breadfruit (Artocarpus communis) could be used as food subtitute which currently is quite popular . Breadfruit is generally consumed as snack food in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENENTUAN BAHAN KERING BUAH SAWO SECARA TIDAK MERUSAK MENGGUNAKAN NIR SPECTROSCOPY
Oleh: Suhandy, Diding
This work was conducted to develop a new measuring system for nondestructive dry matter prediction in sawo fruit using short wavelength near infrared (SW-NIR) spectroscopy. In this research, a number of 100 sawo fruits were used as samples. Spectra were acquired using a portable spectrometer (VIS-NI...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
KAJIAN AKTIVITAS ANTIBAKTERI PRODUK ETANOLISIS DARI CAMPURAN MINYAK INTI SAWIT (Elaeis quineensis Jacq.) DAN MINYAK BIJI MENGKUDU (Morinda citrifolia L.)
Oleh: Murhadi, Murhadi, Suharyono AS, Suharyono AS
The objective of this research was to measure antibacterial activities of ethanolysis products that produced through ethanolysis reaction of mixture of palm kernel oil (PKO) and Morinda seeds oil (25:1 and 50:1, w/w) in ethanol solution contained 1% NaOH (v/w based on oil weight) at ratio of 5 : 6 (...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
KARAKTERISTIK SIFAT FISIK DAN KIMIA UBI KAYU (Manihot esculenta) BERDASARKAN LOKASI PENANAMAN DAN UMUR PANEN BERBEDA
Oleh: Susilawati, Susilawati, Nurdjanah, Siti, Putri, Sefanadia
Cassava (Manihot esculenta) is the third primary food in Indonesia after rice and corn. Cassava doesn’t have distinctive harvest period, therefore the harvesting period can be varied and resulting differences physical and chemical properties. Production rate and physical and chemical properties wi...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGARUH PENAMBAHAN INOKULUM CAMPURAN TERHADAP PERUBAHAN KIMIA DAN MIKROBIOLOGI SELAMA FERMENTASI COKLAT
Oleh: Kustyawati, Maria Erna, Setyani, Sri
The effects of the addition of mixed inoculums consisted of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti on the chemical and microbial changes during cacao fermentation were investigated. The fermentation conditions were designed as natural fermentation (without any inoculum ...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA
Oleh: Kalsum, Nurbani, Hidayat, Beni, Surfiana, Surfiana
The objective of this research was to optimize the product of Shiroyutaka sweet potato instant rice processing. This research was done in three steps of optimation process. The first step was the addition of water with the ratio of 1:1.5, 1:2, and 1:3, the second step was the temperature of adde...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGARUH NISBAH TOTAL ETANOL – PKO DAN WAKTU REAKSI TERHADAP RENDEMEN DAN AKTIVITAS ANTIBAKTERI PRODUK ETANOLISIS MINYAK INTI SAWIT (PKO)
Oleh: Lestari, Mairisa, Murhadi, Murhadi
The purposes of this work were to find the effects of ethanol-PKO ratio and reaction time on the yield and antibacterial activities of palm kernel oil ethanolysis products. The treatments were ratios of ethanolyisis mediums and duration of agitation. The medium treatments were ethanol 96% (NaOH ...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
KINETIKA PERTUMBUHAN BAKTERI ASAM LAKTAT ISOLAT T5 YANG BERASAL DARI TEMPOYAK
Oleh: Yuliana, Neti
The objective of this research was to study the growth kinetic of Lactic Acid Bacteria (isolate T5) originated from tempoyak. The results revealed that isolate T5 yielded a maximum OD value of 1,434 g/l, and biomass concentration of 2,553 g/g, while optimal growth kinetic of isolate T5 wer...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGARUH KONSENTRASI KITOSAN TERHADAP AKTIVITAS ANTIBAKTERI DENGAN METODE DIFUSI AGAR (SUMUR
Oleh: Nurainy, Fibra, Rizal, Samsul, Yudiantoro, Yudiantoro
The aim of this work was to obtain the minimal concentration of chitosan which possess antibacterial characteristic. The concentrations of chitosan that used were 0%; 0,2%; 0,4%; 0,6%; and 0,8% (w/v), whereas bacteria cultures used to examine antibacterial activity of chitosan were Escherichia coli,...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
ISOFLAVON KEDELAI DAN POTENSINYA SEBAGAI PENANGKAP RADIKAL BEBAS
Oleh: Astuti, Sussi
Improving of antioxidant status can be achieved by consuming antioxidant containing-food. Consumption of natural food that contains antioxidant will give positive effects for health if it is consumed according to regular on optimum and effective dosage. Isoflavones are the active compound in soy...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012