Program Merdeka Belajar Kampus Merdeka (MBKM) sebagai langkah awal strategi kebijakan penyelenggaraan pendidikan dalam memfasilitasi potensi mahasiswa sehingga mampu membentuk karakter prof…
Lihat detailThe 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 detailThis 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 detailThis 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 detailLabu 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 detailOyster 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 detailBlack 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 detaildengan 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 detailCabai 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 detailThe 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 detailFlavonoid 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 detailThis 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 detailThe 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…
Lihat detailAbstract—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 detailThis 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 detailThis 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 detailThe 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 detail