Tahun 2021
- Bioplastik Dari Bagasse Dan Tongkol Jagung Dengan Penambahan Dimethyl Phthalate = Bioplastic From Bagasse And Corn Cob Waste With Addition Of Dimethyl Phthalate
- Formulasi Beras Analog Berbasis Ubi Kayu (Manihot Esculenta) Dan Kecambah Kacang Hijau (Vigna Radiata L.) Untuk Memenuhi Kebutuhan Ibu Menyusui = Formulation Of Analogue Rice Using Cassava (Manihot Esculenta) And Mung Bean (Vigna Radiata L.) For Fulfilling Nutrition During Breastfeeding
- Formulasi Dan Aplikasi Edible Coating Dari Pati Biji Durian (Durio Zibethinus) Untuk Mempertahankan Mutu Pancake Durian = Edible Coating Formulation And Application Of Durian Seeds (Durio Zibethinus) To Maintain The Quality Of Pancake Durian
- Formulasi Profil Kue Bolu Kukus Dengan Bahan Dasar Labu Kuning (Cucurbita Moschata D), Kacang Merah (Phaseolus Vulgaris L) Dan Tepung Terigu = Formulation Of The Profile Of Steamed Bolu Cake With Yellow Pumpkin (Cucurbita Moschata D), Red Bean (Phaseolus Vulgaris L) And Wheat Flour
- Karakterisasi Sifat Fisikokimia Pasta Durian Montong Dan Durian Lokal Tapangi = Characterization Of Physicochemical Properties Of Monthong Durian Paste And Local Tapangi Durian
- Karakteristik Nano Dispersi Hidrolisat Protein Ikan Gabus (Channa Striata) Yang Diproduksi Melalui Metode Enzimatik = Characteristics Of Snakehead Fish (Channa Striata) Protein Hydrolyzate Nano Dispersion By Enzymatic Methods
- Optimalisasi Proses Pengolahan Beras Instan Indeks Glikemik Rendah
- Pembuatan Beras Buatan Berbasis Tepung Sagu (Metroxylon Sagu Rottb.) Dan Tepung Kedelai (Glycine Max L. Merr) Untuk Pemenuhan Gizi Ibu Menyusui = Production Of Artificial Rice Based On Sago Flour (Metroxylon Sago Rottb.) And Soybean Flour (Glycine Max L. Merr) For Nutritional Fulfillment Of Breastfeeding Mothers
- Pembuatan Dan Karakterisasi Beras Analog Berindeks Glikemik Rendah Dari Umbi Garut (Maranta Arundinaceae L.) Dan Tepung Mocaf (Modified Cassava Flour) Sebagai Alternatif Pangan Fungsional = Production And Characterization Of Low Glycemic Index Analogue Rice From Arrowroot Tubers (Maranta Arundinaceae L.) And Mocaf (Modified Cassava) Flour As An Alternative Functional Food
- Pembuatan Pati Resisten Tipe Iii Dari Tepung Ubi Jalar Ungu (Ipomea Batatas L.) Termodifikasi = Study Of The Making Of Resistant Starch Type Iii Based On From Modified Purple Sweet Potato Flour (Ipomea Batatas L.)
- Pengaruh Distribusi Spasial Ekstrak Daun Stevia (Stevia Rebudiana) Dan Vanili (Vanilla Planifolia) Pada Tekstur Dan Sensori Model Kue Lapis
- Pengaruh Kadar Air Dan Suhu Pendinginan Terhadap Peningkatan Pati Resisten Tipe Iii Pada Tepung Umbi Gembiili (Dioscorea Esculenta L.) = The Effect Of Water Content And Cooling Temperature On The Increase Of Type Iii Resistant Starches (Rs Iii) In The Lesser Yam (Dioscorea Esculenta L.) Flour
- Pengaruh Penambahan Daun Rambusa (Passiflora Foetida L) Sebagai Pengawet Alami Terhadap Nira Nipah (Nypa Fruticans Wurmb.) = The Effect Of Addition Of Rambusa Leaves (Passiflora Foetida L) As A Natural Preservative On Neera Nipah (Nypa Fruticans Wurmb.)
- Pengaruh Penambahan Ekstrak Daun Kelor (Moringa Oleifera Lamk) Dan Tepung Maizena (Zea Mays) Terhadap Kandungan Proksimat Dan Organoleptik Bumbu Kaldu Ayam = The Effect Of Addition Moringa Leaf Extract (Moringa Oleifera Lamk) And Maizena Flour On Proximate And Organoleptic Content Of Chicken Spring
- Pengaruh Penambahan Tepung Kedelai (Glycine Max) Dan Kacang Mete (Anacardium Occindentale) Terhadap Mutu Food Bar Berbasis Jewawut (Setaria Italica) = Effect Of Additional Soybean (Glycine Max) Flour And Cashew (Anarcadium Occindentale) On The Quality Of Foxtail Millet Bar (Setaria Italica) Food Bar
- Pengaruh Penggunaan Tepung Pisang (Musa Paradisiaca) Dan Lama Fermentasi Terhadap Sifat Fisikokimia Roti Utti = Utilization Of Banana Flour (Musa Paradisiaca) And Fermentation Time On The Physicochemical Properties Of Utti Bread
- Pengaruh Suhu Penyimpanan Dan Kemasan Plastik Polyethylene Terhadap Karakteristik Dan Mutu Cabai Rawit (Capsicum Frutescens L.) = The Effect Of Temperature And Polyethylene Plastic Packaging On Cayenne Pepper (Capsicum Frutescens L.) On Its Characteristics And Quality
- Perubahan Mutu Cabai Merah Besar (Capsicum Annuum L.) Pada Penyimpanan Zero Energy Cool Chamber (Zecc), Refrigerator Dan Suhu Ruang = Changes In The Quality Of Large Red Chili (Capsicum Annuum L.) Stored In Zero Energy Cool Chamber (Zecc), Refrigerator And Room Temperature
- Profil Sifat Kimia Dan Organoleptik Teh Celup Kombinasi Daun Teh (Camellia Sinensis) Dan Daun Mangga Arum Manis (Mangifera Indica L.Var Arum Manis) Sebagai Minuman Sehat = Profile Of Chemical And Organoleptic Properties Of Tea Bags From Tea Leaves (Camellia Sinensis) And Arum Manis Mango Leaves (Mangifera Indica L.Var Arum Manis) As A Healthy Drink
- Studi Pembuatan Flakes Berbasis Tepung Jagung Pulut (Zea Mays Ceratina L.) Dan Tepung Kacang Merah (Phaseolus Vulgaris L) = Study Of Making Cereal Flakes Based On Waxy Corn Flour (Zea Mays Ceratina L. ) And Kidney Bean Flour (Phaseolus Vulgaris L.)
- Studi Pembuatan Sambal Fermentasi Berbahan Dasar Paprika Merah, Kuning, Dan Hijau = Study Of Fermentation Of Red, Yellow And Greens Paprika As Basic Ingridients For Making Sambal Sauce
- Studi Pengaruh Penambahan Gula Merah, Santan Atau Minyak Kelapa Terhadap Sifat Retrogradai Gel Sagu (Mextroxylon Sagu) Yang Dihasilkan = The Study Of The Effect Of Addition Of Brown Sugar, Coconut Milk Or Coconut Oil Toward The Retrogradation That Is Produced By Sago (Mextroxylon Sagu) Gel
- Studi Pengaruh Preparasi Kernel Biji Kapas Terhadap Sifat Fisiko-Kimia Minyak Biji Kapas ( Gossypium Hirsutum L.) = Study Of The Effect Of Cotton Seed Kernel Preparation On The Physico-Chemical Properties Of Cotton Seed Oil (Gossypium Hirsutum L.)
Tahun 2012
Sumber:
https://unhas.ac.id