Penulis
St Sabahannur
41 karya ditemukan. Identitas dikelompokkan berdasarkan kecocokan nama persis.
The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans
Lihat detailExamining the Influence of Product Quality and Pricing on Customer Satisfaction: A Case Study of "Dange" Cake in Pangkep Regency
Lihat detailStorage of sweet corn (Zea mays saccharata, L) on various temperatures and its effects on save age and physicochemical quality
Lihat detailPENGARUH JENIS PLASTIK KEMASAN DAN LUBANG PERFORASI TERHADAP MUTU BUAH TOMAT (Solanum lycopersicum L.)
This study aims (1) to determine the effect of the type of plastic packaging on the quality of tomato fruit, (2) to determine the effect of the number of suitable perforations on the quali…
Lihat detailEASE OF COMMERCIALIZATION AND DOWNSTREAM PROCESSING OF GINGER-PROCESSED PRODUCTS
This research aims to analyze the input of raw materials and other inputs, receipts, and benefits, and analyze the added value of processed ginger products as herbal drinks. The processed…
Lihat detailIdentification of Fatty Acids in Virgin Coconut Oil (VCO), Cocoa Beans, Crude Palm Oil (CPO), and Palm Kernel Beans Using Gas Chromatography
Lihat detailPENGARUH BERBAGAI KONSENTRASI DAN LAMA PERENDAMAN KALSIUM KLORIDA (CaCl2) TERHADAP MUTU KERIPIK BUNCIS (Phaseolus vulgaris L.) DENGAN SISTIM PENGGORENGAN VAKUM
The aim of the study was to determine the effect of CaCl2 concentration on the quality of chickpea chips using a vacuum frying system. To know the effect of soaking time of CaCl2 on the qua…
Lihat detailPENGARUH PEMBERIAN DOSIS KAPUR DOLOMIT TERHADAP PERTUMBUHAN DAN PERKEMBANGAN BIBIT KAKAO (Theobroma cacao L.) KLON 45
This study aims to determine the effect of dolomite lime dosage on the growth and development of cacao seedlings (Theobroma cacao L.) klon 45. This research was conducted in Lawani Hamlet, …
Lihat detailUJI DOSIS KARBID (CaC2) DAN JENIS KEMASAN TERHADAP WAKTU PEMATANGAN DAN MUTU BUAH PISANG RAJA BULU (Musa paradisiaca L. var sapientum)
This study aimed to determine the effect of carbide dose (CaC2) on ripening time and quality of plantain fruit, determine the effect of packaging type on ripening time and quality of planta…
Lihat detailPENGARUH PENDINGINAN AWAL (Pre-cooling) DAN KONSENTRASI CaCl2 TERHADAP UMUR SIMPAN DAN KUALITAS CABAI MERAH BESAR (Capsicum annuum L.)
This study aims to determine the effect of early cooling on the shelf life and quality of large red chilies, to determine the effect of CaCl2 concentration on the shelf life and quality of …
Lihat detailPENGARUH KONSENTRASI BAWANG PUTIH SEBAGAI PENGAWET ALAMI TERHADAP UMUR SIMPAN DAN MUTU CABAI MERAH BESAR (Capsicum annuum L.)
This study aims to determine the effect of concentration of garlic as a natural preservative on the shelf life and quality of large red chili (Capsicum annuum L). This research was conducte…
Lihat detailAnalisis Pendapatan dan Pengembangan Produk Cokelat Milk pada UMKM CV XY di Kota Makassar
Tujuan Penelitian untuk menganalisis pendapatan dan pengembangan produk cokelat milk pada UMKM CV XYdi Kota Makassar. Metode yang digunakan dalam penelitian ini adalah metode studi kasus, s…
Lihat detailStart-Up Potensial Melalui Experiential Learning
Program Merdeka Belajar Kampus Merdeka (MBKM) sebagai langkah awal strategi kebijakan penyelenggaraan pendidikan dalam memfasilitasi potensi mahasiswa sehingga mampu membentuk karakter prof…
Lihat detailPENGARUH LAMA BLANSING DAN KONSENTRASI NATRIUM SULFIT (Na2SO3) TERHADAP KUALITAS KERIPIK KENTANG GORENG VACUM
The aim of the study was to determine the effect of blanching time and sodium sulfite concentration on the quality of vacuum fried potato chips. The research was conducted at the Post-Harve…
Lihat detailPENGARUH SUHU DAN JENIS KEMASAN TERHADAP UMUR SIMPAN DAN MUTU CABAI RAWIT (Capsicum frutescens L.)
This study aims to determine the effect of temperature on the shelf life and quality of cayenne pepper. Knowing the effect of the type of packaging on the shelf life and quality of cayenne …
Lihat detailPENGARUH TAKARAN GULA PASIR DAN ASAM SITRAT TERHADAP MUTU SELAI KULIT BUAH NAGA MERAH
This study aims to determine the effect of the dose of sugar and citric acid on the quality of red dragon fruit peel jam. The study was carried out at the Post-Harvest Technology Laboratory…
Lihat detailKarakteristik Keripik Labu Kuning (Cucurbita moschata L.) Goreng Vakum pada Berbagai Konsentrasi CaCl2 dan Suhu Pembekuan
Labu kuning adalah salah satu jenis sayuran yang memiliki kulit tebal dan keras, sehingga tahan lama. Jika labu kuning disimpan dalam bentuk segar membutuhkan tempat yang luas, sehingga kur…
Lihat detailStudi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum
Oyster mushroom is one type of vegetable that is rarely utilized due to a lack of knowledge about how to process the mushroom itself. The perishable nature of mushrooms causes difficulties …
Lihat detailProspek Pengembangan Industri KELAPA SAWIT Menuju Keberlanjutan
Lihat detailPENINGKATAN KUALITAS DAN KUANTITAS PRODUKSI SAYUR HIDROPONIK MENGGUNAKAN GREENHOUSE
Sayuran hidroponik memiliki peluang pasar yang cukup menjanjikan, khususnya untuk segmentasi pasar konsumen yang mengutamakan kualitas, kandungan gizi dan higienis. Fenomena yang dihadapi m…
Lihat detailEffects of Trichoderma and Foliar Fertilizer on the Vegetative Growth of Black Pepper (Piper nigrum L.) Seedlings
Black pepper is a high nutrient-demanding crop; however, high application rates of the chemical fertilizer may give a negative impact on the environment and human health. Coapplication of …
Lihat detailAnalisis Pengaruh Pra-Perlakuan (CaCl2 dan Pembekuan) terhadap Kualitas Keripik Salak (Salacca zalacca) Goreng Vakum
dengan sistem penggorengan vakum. Pembuatan keripik salak dimulai dengan daging buah dipotong melintang kemudian biji dibuang. Daging buah direndam dalam CaCl2 pada konsentrasi 0, 0,1, 0,2…
Lihat detailPENGGUNAAN NaCl DAN ASAM SITRAT UNTUK MEMPERPANJANG UMUR SIMPAN DAN MUTU CABAI RAWIT (Capsicum frutescens L.)
Cabai tidak dapat disimpan lama dalam keadaan segar karena buah cabai merupakan struktur hidup yang masih melakukan reaksi-reaksi metabolisme. Buah cabai setelah panen masih mempertahanka…
Lihat detailProses Pembuatan Tepung Antosianin Ekstrak Ubi Jalar Ungu Dengan Metode Mikroenkapsulasi Menggunakan Enkapsulan Maltodekstrin (Paten)
Lihat detailResearch Article Phosphate Fertilization Efficiency Improvement with the Use of Organic Fertilizer and its Effect on Soybean Plants in Dry Land
Lihat detailA Study of Bread Yeast and Sucrose to the Successful Process of Cocoa Beans Fermentation
Lihat detailPOLA KONSUMSI PANGAN MASYARAKAT SEKITAR KAWASAN HUTAN DI KABUPATEN TAKALAR
The main objective of this study is to examine the demographic, social and economic characteristics of farm households around the forest area, analyze the household food consumption pattern…
Lihat detailTeknologi Fermentasi Biji Kakao
Lihat detailChanges in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting
Flavonoid polyphenol s , especially catechin and epicatechin ,are major component s in cocoa products , which are known for antioxidant properties . C ocoa bean requires fermentation proc…
Lihat detailRESPON BEBERAPA VARIETAS TANAMAN JAGUNG (Zea mays L) PADA BERBAGAI SISTEM TANAM
This study was conducted with the aim of analyzing the growth and yield of Nasa 29, Bisi 2, and Bima19 URI corn varieties on various planting systems. This research was carried out in the …
Lihat detailStudy of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma cocoa L.) on Small Scale
Abstract—The objective of this research is to study the effect of yeast tape concentration with sucrose on small-scale cocoa fermentation process. The research was conducted in the form of…
Lihat detailEffectivity of Trichoderma Asperellum against Water Availability Level in Soybean
This study aims to analyze the effect of Trichoderma asperellum utilization on the level of water availability and nutrient in soybean.. This study was conducted by inoculating of Trichoder…
Lihat detailKAJIAN PENGARUH BERAT BIJI KAKAO PERKOTAK DAN WAKTU PENGADUKAN TERHADAP KEBERHASILAN PROSES FERMENTASI
This study aim to influence seed weight per box of fermentation and stirring time on the success of the fermentation process. Research using a randomized block design with two factors. Th…
Lihat detailPERTUMBUHAN DAN PRODUKSI TANAMAN TOMAT (Licoprsicon esculentum Mill)PADA BERBAGAI JARAK TANAM DAN PEMANGKASAN
The airs of the study was to determine the effect of plant spacing and pruning on the growth and production of tomato plants. The research was conducted in the form of Randomized Block Desi…
Lihat detailIBM KELOMPOK USAHA HASIL LAUT PULAU LAE-LAE MAKASSAR
Micro, small and medium business group is a labor-intensive, the use of a relatively small venture capital and technology tend to be simple. This business group has the potential to improv…
Lihat detailKAJIAN Mutu Biji Kakao Petani di KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA
The research objective is to assess physical and sensory quality of dried cocoa beans produced in Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples of…
Lihat detailUse of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation
Fermentation is a very vital stage of processing mechanism to ensure the chocolate products have good taste. This study was conducted to obtain an optimal result of chocolate fermentation …
Lihat detailPengaruh jenis klon (PBC 123,dan local 88) dan Waktu Fermentasi Terhadap Indeks fermentasi, kadar Lemak, total Asam dan polifenol Biji Kakao (Theobroma cacao L.)
Lihat detailAnalysis Quality Fish Oil (Decapterus sp.) Containing Omega-3 Using Extraction Method (Steam Press) and (Bligh and Dyer)
Fat or oil contained in some types of fish can be used as a source of fatty acids for the human body if the component has been separated from other elements such as water or extracted fro…
Lihat detailPENINGKATAN KADAR ALKOHOL, ASAM DAN POLIFENOL LIMBAH CAIRAN PulP BIJI KAKAO DENGAN PENAMBAHAN SUKROSA DAN RAGI
The aim of this research is to know the effectivenes of adding yeast and sucrose to increase the level of alcohol, acid and polyphenol liquid of cocoa beans pulp as bioherbisida. The resea…
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