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SIFAT FISIK KUALITAS SUSU KAMBING PERANAKAN ETAWA LAKTASI I—IV DI DESA SUNGAI LANGKA KECAMATAN GEDONG TATAAN KABUPATEN PESAWARAN
Oleh: dan Sulastri, Putra Rama Disa, Ali Husni,
The purpose of study is to know that physical quality of milk from Crossbreed Ettawa goats lactation period I—IV, those were organoleptic test, specific gravity test, and pH test in Sungai Langka Village Gedong Tataan Subdistrict Pesawaran District. This research was conducted method of purposive ...
Penerbit: Department of Animal Husbandry, Faculty of Agriculture, University of Lampung
SIFAT FISIK SUSU SAPI PERAH: STUDI KASUS PETERNAKAN SAPI PERAH RAKYAT DI KABUPATEN TANGGAMUS
Oleh: Shodiq, Ammar Naupal, Wanniatie, Veronica, Qisthon, Arif
Penelitian ini bertujuan untuk mengetahui kualitas fisik susu sapi perah berdasarkan berat jenis, uji organoleptik (warna, aroma, rasa dan kekentalan), pH, dan uji alkohol pada peternakan sapi perah rakyat di Kabupaten Tanggamus, Provinsi Lampung berdasarkan SNI 3141.1.2011. Penelitian ini dilaksana...
Penerbit: Department of Animal Husbandry, Faculty of Agriculture, University of Lampung
SIFAT FISIK TANAH PADA PERTANAMAN NANAS (Ananas comosus) UMUR 6 BULAN DENGAN ROTASI TANAMAN SINGKONG (Manihot esculenta Crants) DI PT GREAT GIANT PEANAPPLE TERBANGGI BESAR LAMPUNG TENGAH
Oleh: Taufiqurrohman, Taufiqurrohman, Afandi, Afandi, Novpriansyah, Hery
Salah satu cara untuk meningkatkan kualitas tanah adalah dengan menggunakan rotasi tanaman. Rotasi tanaman mengakibatkan efek yang menguntungkan pada sifat fisik, kimia dan biologi tanah. Efek positif dari rotasi tanaman pada sifat tanah yaitu karbon lebih tinggi di dalam tanah, memutuskan siklus ha...
Penerbit: Departement of Agrotechnology, Agriculture Faculty, Universitas Lampung
Sifat Fisik, Kimia dan FTIR Spektrofotometri Gambut Hidrofobik Kalimantan Tengah
Oleh: Utami, Sri Nuryani Hidayah, Maas, Azwar, Radjagukguk, Bostang
Nature on Soil Phisical, Chemical and Ftir Spectrophotometry of Hydrophobic Peat From Central Kalimantan (S.N.H. Utami, A. Maas, B. Radjagukguk, and B.H. Purwanto): Peat soils naturally have hydrophilic or water-loving character with highly capable of exchanging the cations and cycling the nutrients...
Penerbit: UNIVERSITY OF LAMPUNG
Sifat Fisis Komposit Pe/Nanosilika sebagai Fungsi Ketebalan
Oleh: Sari, Tria Permata, Manurung, Posman, Riyanto, Agus
Polyethylene (PE) has been widely used as the insulation material of high voltage cables because of its outstanding physical, chemical, and electrical properties. In this research the amorph nanosilica powders were extracted from pumice using NaOH, H2SO4 and HCl. PE and nanosilica was mixed by mixer...
Penerbit: Department of Physics, Faculty of Mathematics and Natural Sciences, University of Lampung
Sifat Fisis Komposit Polietilen/Nanotitania Sebagai Fungsi Ketebalan
Oleh: Fricilia, Nola, Manurung, Posman, Riyanto, Agus
...
Penerbit: Department of Physics, Faculty of Mathematics and Natural Sciences, University of Lampung
SIFAT KIMIA TANAH DI BAWAH TEGAKAN TIGA JENIS TANAMAN PENGHASIL MINYAK
Oleh: Muliana, Muliana
Setiap tumbuhan (vegetasi) yang tumbuh pada suatu tanah akan berpengaruh terhadap kesuburan tanah disekitarnya. Tujuan dari penelitian ini untuk mengkaji kesuburan tanah di bawah tegakan beberapa tanaman penghasil minyak (kelapa sawit, kelapa dan kemiri) yang tumbuh pada lima lokasi (Kecamatan Cot G...
Penerbit: Departement of Agrotechnology, Agriculture Faculty, Universitas Lampung
Sifat Optik Kaca Tellurite yang Terdadah PbO
Oleh: Nurliana, Evi, W, Kusnanto Mukti, Marzuki, Ahmad
Penelitian ini bertujuan untuk mengetahui pengaruh dadah PbO terhadap sifat optis kaca tellurite. Komposisi kaca yang digunakan yaitu 55TeO2-(43-x)ZnO-2Bi2O3-xPbO dengan variasi x = 0, 6, 7, 8, 9, 10.Fabrikasi kaca telluritetelah dilakukan dengan metode melt-quenching. Karakterisasi yang dilakukan y...
Penerbit: Department of Physics, Faculty of Mathematics and Natural Sciences, University of Lampung
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG)
Oleh: Nirmagustina, Dwi Eva, Zulfahmi, Zulfahmi, Oktafrina, Oktafrina
Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine. Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, card...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
SIFAT ORGANOLEPTIK DAN NILAI TAMBAH YOGURT BEKU DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hyloceneus polyrhizus) [Organoleptics Properties and Value Added of Frozen Yoghurt with Addition of Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)]
Oleh: Analianasari, Analianasari, Apriyani, Marlinada
Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched with red dragon fruit skin extract. The design...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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 organolepticproperties of nixtamalized corn starch noodles and to find thebest 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 fivereplicati...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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