Department of Agricultural Engineering and Biosystem: Recent submissions
Now showing items 781-800 of 1076
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Pengaruh Konsentrasi Sukrosa dan Agar-Agar terhadap Mutu Permen Jelly Sirsak
(Universitas Sumatera Utara, 2011)The aim of this research was to find the effect of the sucrose concentration and agar on quality of soursop soft candy. This research was conducted in May-August 2010 at the Laboratory of Food Technology, Faculty of ... -
Pengaruh Campuran Edible Coating dan Lama Penyimpanan terhadap Mutu Buah Jeruk Manis
(Universitas Sumatera Utara, 2011)Effect of Edible Coating Mixture and Storage Time on Quality of Sweet Orange, supervised by : Terip Karo-Karo and Lasma Nora Limbong. The experiments objective was to study the effect of edible coating mixture and storage ... -
Pengaruh Penggunaan Formulasi Biostarter Ekstrak Nenas dan Lama Fermentasi terhadap Mutu Biji Kopi
(Universitas Sumatera Utara, 2011)This research was conducted to find the effect of pineapple extract bio starter formulation usage and period offermentation to the quality of coffee beans. This research isperformed using randomized design with two ... -
Pengaruh Pencampuran Tepung Terigu dengan Tepung Jagung dan Konsentrasi Natrium Propionat terhadap Mutu Roti Tawar
(Universitas Sumatera Utara, 2008)The aim of this research was to know the effect of the wheat with corn flours mixture and consentration of sodium propionate on the quality of bread. The research had been performed using factorial completely randomized ... -
Pengaruh Suhu dan Lama Penceluran terhadap Mutu Tepung Bonggol Pisang Kepok
(Universitas Sumatera Utara, 2008)Penelitian ini bertujuan untuk mengetahui untuk mengetahui pengaruh suhu dan lama penceluran terhadap mutu tepung bonggol pisang kapok Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor, yaitu faktor I : ... -
Suatu Kajian tentang Pengawetan Ikan Menggunakan Larutan Garam Dingin
(Universitas Sumatera Utara, 2008)The aim of this research was to test the effect of Preservation fish using cold brine to fresh fish quality. The Research had been performed using factorial completely randomized design (CRD) with two factors that were ... -
Pengaruh Pemanggangan Produk Pangan Fermentasi ( Tempe Kedelei,Tempe Ampas Kelapa, Tempe Campuran Kedele dan Ampas Kelapa ) terhadap Peningkatan Mutu Produk Pangan Fungsional
(Universitas Sumatera Utara, 2009)The aim of this research was to know the effect of tempe processing ( soybean tempe, coconut waste tempe and soybean-coconut mixture tempe ) and tempe’s benefit of health. This research had been performed using ... -
Studi Pengaruh Jumlah Air dan Lama Ekstraksi terhadap Mutu Kopi Instan secara Mikroenkapsulasi
(Universitas Sumatera Utara, 2009)The research was performed to find the effect of water amount and extraction time on the quality of isntan coffee with microencapsulation. The research had been performed using factorial completely randomized design with ... -
Pengaruh Substitusi Minyak Sawit dan Suhu Pemanasan terhadap Mutu Selai Cokelat
(Universitas Sumatera Utara, 2011)The aim of this research was to find the effect of the ratio of cocoa powder with palm oil and temperature on the quality of cacao jam. This study was conducted using compeletly randomized design (CDR) with two factor ... -
Desain Bentuk Pengeluaran Hasil Cetakan pada Alat Pencetak Kompos
(Universitas Sumatera Utara, 2009)Due to the increase of anorganic fertilizer price and its scarcity in the market, the usage of organic fertilizer such as compost, increase. But the organic fertilizer has some disadvantages such as low storageability ... -
Pengaruh Konsetrasi Zeolit Aktif dan Suhu Pencampuran terhadap Mutu Pemurnian Minyak Jelantah
(Universitas Sumatera Utara, 2008)The purpose of this research was to know the effect of addition of active zeolite and mixing temperature to the quality of purified jelantah oil. The research was performed using factorial completely randomized design ... -
Pengaruh Perlakuan Awal Bahan dan Konsentrasi Ragi pada Produk Pangan Fungsional Peuyeum Ubi Kayu (Manihot utilissima)
(Universitas Sumatera Utara, 2009)The research was performed to find the effect of the first wood treatmeant and yeast consentration on the food functional product peuyeum of cassava. The research have been performed using factorial completely randomized ... -
Rancang Bangun dan Uji Kecepatan Putaran (Rpm) Alat Pembuat Pelet Organik Sekam Padi (Oryza Sativa L.)
(2022)The rice husk organic pellet maker is designed to simplify the process of making pellets by combining two working principles of the tool, namely a flour maker and a pellet printer. This study aims to design and test the ... -
Studi Pembuatan Kerupuk Rebung
(Universitas Sumatera Utara, 2011)increase the value—added. Food that can be made from bamboo shoot among others are pickle, salted vegetable, flour,vinegar and chip. Bamboo shoot is good for body for treat of liver sirosis, cough, fever and can alleviate ... -
Pemanfaatan Tongkol Jagung Dan Limbah Teh Sebagai Bahan Briket Arang
(Universitas Sumatera Utara, 2015)T. ANWARI FAIZ “Utilization of corncob and tea waste as charcoal briquettes”. Supervised by LUKMAN ADLIN HARAHAP and SAIPUL BAHRI DAULAY. Briquette is one of the biomass fuels which is used as a simple, inexpensive alternative ... -
Rancang Bangun Alat Pembuat Bubur Kertas
(Universitas Sumatera Utara, 2015)JERRY SIMANJUNTAK : Design And Construction Of Pulp Maker, supervised by SAIPUL BAHRI DAULAY Smelting done to smooth paper waste paper into pulp with a certain degree of subtlety to be more easily processed into other ... -
Pengaruh pH dan Lama Hidrolisa pada Pembuatan Sirup Glukosa dari Tapioka secara Hidrolisa Asam
(Universitas Sumatera Utara, 2004)This Research is done to know the existence of influence mount the pH and time of hidrolisa to making of glucose syrup of flour tapioca by hidrolisa acid This research use the Complete Random Device method (Factorial ... -
Pengaruh Konsentrasi Natrium Benzoat dan Lama Penyimpanan Terhadap Mutu Marmalade Sirsak (Annona Muricata L)
(Univeritas Sumatera Utara, 2008)gth of storage the quality of soursop marmalade. The research had been performed using factorial completely randomized design (CRD) with two factor, i.e. : sodium benzoat concentration (K) : (200, 300, 400 and 500 ppm) And ... -
Rancang Bangun Alat Pembuat Sari Pada Kacang Kedelai (Glycine Max)
(Universitas Sumatera Utara, 2015)WINANDA PARDHANU: Design and Construction of Essence maker on Soya Bean, supervised by SAIPUL BAHRI DAULAY and ADIAN RINDANG. The process in making soya bean to be soya milk is an interesting thing to know. This ... -
Pengaruh Komposisi Udara Ruang Penyimpanan terhadap Mutu Buah Terung Belanda selama Penyimpanan
(Universitas Sumatera Utara, 2010)The aim this research was to find the effect of air composition in storage room and storage time in maintaining the quality of tamarillo. The research had been performed using completely randomized design with two factors ...