Telusuri Artikel (A-Z)
Temukan artikel berdasarkan urutan abjad judulnya.
Menampilkan 6239 artikel yang diawali dengan huruf "P"
Physical Treatments for Alleviating Chilling Injury in Fresh produce
Oleh: Zainal, Putri Wulandari, Syukri, Daimon, Suliansyah, Irfan
Fresh produce has a short shelf-life because the metabolic activity continues after harvest. Low temperature is one of the postharvest technology methods that suppress this activity along storage. Its effects prolong the shelf-life of fruits and vegetables. This method has long been recommended to r...
Penerbit: The University of Lampung
Physical-Chemical Characteristics and Soil Classification of Lowland Alluvial Land Using Three Soil Classification Systems
Oleh: Basuki, Basuki, Mandala, Marga, Farisi, Oria Alit
The total area of irrigated rice fields on the slopes of Mount Argopura is 21,420.02 hectares. Soil that experiences flooding will change the characteristics of the physical, chemical, and soil classification properties. The aim of the study was to examine the soil characteristics and classification...
Penerbit: The University of Lampung
Physical, Chemical Quality and Constituent of Amoniated Cassava Peel with Various Levels of Urea Addition
Oleh: Fathul, Farida, Erwanto, Erwanto, Wijaya, Agung Kusuma
Cassava peel is a waste from the cassava plant which has the potential to be used as ruminant animal feed. Processing of cassava skin with ammonia needs to be done to improve the quality of cassava skin. The research was conducted to determine the physical and chemical quality of cassava peels after...
Penerbit: DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG
Physical, Chemical, and Organoleptic Characterization of Beetroot Leather (Beta vulgaris L.) with Additional CMC and Carrageenan
Oleh: Pandeirot, Bellarose Novelia Kristina, Handoko, Yoga Aji
The beetroot leather with CMC (Carboxyl Methyl Cellulose) or carrageenan as a binder resulted in beetroot leather with a dense clay texture and a good level of plasticity. Based on the benefits and content of beetroot and the addition of CMC and carrageenan, this research tries to characterize beetr...
Penerbit: The University of Lampung
Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva
Oleh: Riftyan, Emma, Ayu, Dewi Fortuna, Sitohang, Jeplin
Velva is a frozen food made from fruit puree, sugar, and stabilizers. Jicama contains a high fiber content, but the flavor is less preferred. Adding Sweet Orange juice can produce Velva high in fiber, vitamins, and flavors liked by the panelist. This study aimed to obtain the best ratio of velva fro...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Physico-Chemical Properties of Corn Bread Fortified with Moringa Leaves (Moringa oleifera) Flour
Oleh: Medho, Maria Susana, Mohamad, Endeyani V.
This study aimed to examine the effect of Moringa leaf flour concentration on the physical and chemical properties and level of preference of Moringa corn bread. The study was conducted with variations of Moringa leaf flour concentration (TK): TK1 = 1%; TK2 = 3%; TK3 = 5%; TK4 = 7%. Parameters to be...
Penerbit: The University of Lampung
Physicochemical and Functional Characteristics of Analog Rice Made from Local Cassava and Red Kidney Bean
Oleh: Lalong, Paulus Risan Funan, Naben, Maria Novalina, Soru, Joanivita P.G.
Nuabosi cassavas and Inerie red kidney beans are local foods from East Nusa Tenggara whose processing is relatively limited, but they have the potential to be developed into analog rice. This study aims to determine the effects of various compositions of Nuabosi cassava flour and Inerie red kidney b...
Penerbit: The University of Lampung
Physicochemical and sensory analysis of instant corn porridge made from nixtamalized waxy corn [Analisis sifat fisikokimia dan sensoris bubur jagung instan berbahan dasar jagung pulut nikstamal]
Oleh: Nunu, Nirmawaty, Ahmad, Lisna, Liputo, Siti Aisa
Waxy corn is a commodity that can be developed into various food products; one is instant porridge, which only requires a short cooking preparation process because it has undergone previous processing. This research aimed to determine the physicochemical and sensory properties of instant porridge ma...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Physicochemical and Sensory Characteristics of Noni (Morinda citrifolia) Juice Drink with the Addition of Ginger and Lemongrass
Oleh: Fauziah, Riska Rian, Nisa, Shinta Zahrotun, Jayus, Jayus
Noni (Morinda citrifolia) contains bioactive compounds, but it has an unpleasant odor caused by caproic acid. Due to essential oil compounds, ginger and lemongrass can be used to reduce the unpleasant aroma of noni fruit. This research aims to evaluate the effect of ginger and lemongrass with varyin...
Penerbit: The University of Lampung
PHYSICOCHEMICAL CHANGES OF DWARF BANANA (Musa acuminata) DURING VACUUM PACKAGING STORAGE
Oleh: Marpaung, David Septian Sumanto, Cahyani, Dwi, Utari, Ni Wayan Arya
Banana is tropical fruit contain health nutrition and fiber. Dwarf banana is one of type banana that well growth in Indonesia, particularly in Lampung Province. However, its economic value become exported commodities is limited by its short shelf life. In this study, the physicochemical changes were...
Penerbit: The University of Lampung
Physicochemical Characteristics of Anthocyanin Extract Powder from Black Rice Based on Maltodextrin and Skimmed Milk Powder Ratio as Encapsulant
Oleh: Nurhidajah, Nurhidajah, Rosidi, Ali, Yonata, Diode
Anthocyanins are bioactive components in black rice. Black rice anthocyanins are potent antioxidants, so they have the potential to be developed into functional food products. As a bioactive component, anthocyanins in extracts have low stability to environmental conditions such as light, temperature...
Penerbit: The University of Lampung
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
Physicochemical Characteristics of Instant Boiled Rice: Study of Sodium Citrate Concentration and Soaking Time
Oleh: Hawa, La Choviya, Rhomadhona, Widya, Putranto, Angky Wahyu
Cooked rice (nasi liwet) is a typical rice dish of Java Island which is cooked using spices so that it has a unique taste and aroma. Making nasi liwet takes a long time, so this dish is only served at certain times. Therefore, a fast rice processing technique is needed but still has a distinctive ta...
Penerbit: The University of Lampung
Physicochemical Quality of Oyster Mushroom for Functional Food
Oleh: Haris, Helmi, Rachmat, Ridwan, Fitrilia, Tiana
This article presents studies on the physicochemical quality of oyster mushrooms grown within a housing and controlled by the Internet of Things (IoT). The goals of this study were to assess (1) the impact of indoor air quality on the growth and quality of mushrooms and (2) the antioxidant content o...
Penerbit: The University of Lampung
PHYSIOLOGICAL RESPONSES OF SHALLOT (Allium cepa L. Aggregatum group) IN DROUGHT STRESS WITH THE APPLICATION OF SALICYLIC ACID AND BIOSILICA
Oleh: Indarwati, Lisa Dwifani, Sulistyaningsih, Endang, Zuhdi, AH. Maftuh Hafidh
The purpose of this study was to determine the physiological responses of shallots in drought stress with the application of salicylic acid and biosilica. The research was conducted in the Tri Dharma experimental station plastic house, Faculty of Agriculture, Universitas Gadjah Mada, located in Bang...
Penerbit: Departement of Agrotechnology, Agriculture Faculty, Universitas Lampung