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SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI
Oleh: Saniati, Nastri Dila, Nurdjanah, Siti, -, Susilawati
This research was dedicated to study the organoleptic properties of nixtamalized corn starch noodles and to find the best result from the duration needed in steeping process (0, 8, 16, 24, and 32 hours). The research was a single factor, arranged in a Complete Randomized Design (RAKL) with five repl...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU
Oleh: Nurdjanah, Siti, Astuti, Sussi, Musita, Nanti
The objective of this research was to find the the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties. The experiment was a single factor, arranged in a complete randomized block design with five replications. The the treatment was...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMPURAN ONGGOK TERFERMENTASI DAN KETAN HITAM
Oleh: Nurdjanah, Siti, Nurainy, Fibra, Revialdy, Redy Destian
There are a lot variety of products can be used for rice substitute as a staple food. One of them is analog rice processed from onggok (solid waste from tapioca production) formulated mixed with black waxy rice (BWR). Onggok has poor quality when applied on food products, therefore natural ferme...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
SIFAT TRANSPARANSI DAN PERMEABILITAS FILM BIONANOKOMPOSIT POLYLACTIC ACID DAN POLYCAPROLACTONE DENGAN PENAMBAHAN NANOCRYSTALLINE CELLULOSE SEBAGAI PENGISI [Transparency and permeability properties of Bionanocomposite Film of Polylactic Acid and Polycaprolactone, and Nanocrystalline Cellulose as a Filler]
Oleh: Indarti, Eti, Marlita, Arisa Sri, Zaidiyah, Zaidiyah
Production of Polylactic acid (PLA)/Polycaprolactone (PCL) bionanocomposite films with various ratios was done by adding nanocrystalline celullose (NCC) from oil palm empty fruit bunches (OPEFB) as a filler. The aim of the research was to find out the effect of PLA/PCL ratio on film thickness, trans...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Sifat-sifat Mekanik Komposit Serat TKKS-Poliester
Oleh: Savetlana, Shirley
Abstract Empty Fruit Bunch (EFB) fiber reinforced polyester composites were prepared using simple technique namely hand lay-up. Alkali treatments were used to enhance the hydrophobicity of the fiber. Lignin and cellulose content of EFB were analysed through chemical composition analysis. The mechan...
Penerbit: Jurusan Teknik Mesin, Fakultas Teknik, Universitas Lampung
Signature Identification Menggunakan Metode Template Matching dan Fuzzy K-Nearest Neighbor
Oleh: Farmadi, Andi, Asy’arie, Ahmad Faris, Budiman, 3Irwan
Abstract — Signature is the result of the process of writing a person of a particular nature as a symbolic substance, which means a symbol or mark. Signature is usually used as an identifying mark of a person, each person must have his own signature in a different pattern. Because it's used a...
Penerbit: Jurusan Ilmu Komputer Fakultas MIPA Universitas Lampung
SIGNIFIKANSI PUISI ‘SAJAK TELUR’ KARYA SAPARDI DJOKO DAMONO: ANALISIS SEMIOTIKA RIFFATERRE
Oleh: Kurniawan, Diki
Sapardi Djoko Damono is a poet whose works are loved by the public. Unfortunately, because some poems, such as “Hujan Bulan Juni” and “Aku Ingin”, are more phenomenal than others, and because the poems say their meaning indirectly or the language is difficult to understand, it makes his othe...
Penerbit: Laboratorium Pembelajaran Bahasa, FKIP Universitas Lampung
Sikap Bahasa Siswa SMP dan SMA terhadap Pembelajaran Bahasa Inggris di Kota Bandar Lampung
Oleh: Sudirman, Sudirman, Huzairin, Huzairin
The objective of this study was to describe laguage attitude of junior and senior high school (SMP and SMA) students in learning English as a lesson at shools in Bandar Lampung. Since language attitude is a basic motor to motivation in learning language including English, it is of a worthy attention...
Penerbit: Universitas Lampung
SIKAP DAN FAKTOR YANG MEMENGARUHI KONSUMEN DALAM PEMBELIAN BAKSO CURAH DI KOTA BANDAR LAMPUNG
Oleh: Sepriadi, Rahmat, Lestari, Dyah Aring Hepiana, Riantini, Maya
This study aims to analyze the attitude of consumers and the factors that influence the purchase of meatballs bulk in Bandar Lampung. The markets which are analyzed in this research are Way Halim Market, Koga Market, and Gintung Market. The method that is used in this study is a survey method. ...
Penerbit: Lampung University
SIKAP DAN FAKTOR-FAKTOR YANG MEMENGARUHI PEMBELIAN KONSUMEN TERHADAP ROTI KAMURA BAKERY DI KOTA BANDAR LAMPUNG
Oleh: Devita, Ria, Sayekti, Wuryaningsih Dwi, Adawiyah, Rabiatul
This study aims to analyze the attitude of consumers toward the purchase of Kamura Bakery bread in Bandar Lampung City, the purchase pattern, and the factors that influence the number of bread purchased. This research was conducted at Kamura Bakery Sukarame branch in Bandar Lampung City. The res...
Penerbit: Lampung University
SIKAP DAN KEPUASAN KONSUMEN AYAM PROBIO DI KOTA METRO DAN BANDAR LAMPUNG
Oleh: S, Ellenia Agustia D, Haryono, Dwi, Nugraha, Adia
This study aims to determine the characteristics, stages of decision making, attitudes, and the level of consumer satisfaction on consuming probio chicken. The research location was determined purposively at probio chicken farm of Kelompok Peternak Ayam (KPA) Berkat Usaha Bersama (BeUBe) 21C Yosomul...
Penerbit: Lampung University
SIKAP DAN KEPUASAN KONSUMEN DALAM MENGONSUMSI JAMU KUNYIT ASAM INSTAN SEBAGAI MINUMAN KESEHATAN DI KOTA BANDAR LAMPUNG
Oleh: Afifah, Shofy Aulia, Indriani, Yaktiworo, Sayekti, Wuryaningsih Dwi
The purposes of this study were to analyze the decision-making process and consumer attitudes, to observe consumption patterns and to measure the level of consumer satisfaction of Sido Muncul and Herbadrink instant sour turmeric herbs in Bandar Lampung City. This study used the survey method and was...
Penerbit: Lampung University
SIKAP DAN KEPUASAN KONSUMEN DALAM PEMBELIAN BOLEN PISANG CV MAYANG SARI DI KOTA BANDAR LAMPUNG
Oleh: Meisanto, Reza Dwi, Adawiyah, Rabiatul, Kasymir, Eka
This study aims to determine attitudes, purchasing patterns and customer satisfaction on banana bolen CV Mayang Sari. This research method uses a survey method. Samples of this study consisted of 40 consumers who had purchased and / or consumed banana bolen 3 times. The data analysis methods used we...
Penerbit: Lampung University
SIKAP DAN KEPUASAN KONSUMEN KOPI BUBUK GUNUNG SEKINCAU DI KECAMATAN SEKINCAU KABUPATEN LAMPUNG BARAT
Oleh: Oktaviana, Tifany, Haryono, Dwi, Rufaidah, Erlina
This study aims to analyze consumer characteristics, consumer attitudes, and levels of consumer satisfaction on Gunung Sekincau ground coffee products. This study used a survey method through a qualitative descriptive approach with 50 samples. The analytical method uses the Fishbein Multi-attribute ...
Penerbit: Lampung University
SIKAP DAN KEPUASAN KONSUMEN RUMAH MAKAN “XXX” LAMONGAN DI BANDAR LAMPUNG
Oleh: Azaria, Rinty, Widjaya, Sudarma, Riantini, Maya
This study aims to explore the consumers’ attitudes and satisfaction toward restaurant. This research is conducted at "XXX" Lamongan Restaurant in Bandar Lampung. Data collection was carried out in January-February 2019 by the case study method employing the number of respondents of 60 people who ...
Penerbit: Lampung University