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Now showing items 381-387 of 387
Proses Pengolahan Keripik Belut Dan Analisa Perubahan Mutu Selama Penyimpanan
(IPB University, 2012)
Eel meats have a high nutrient especially protein, but the acceptance of eel is not so well due it (feel like snakes) eventhough the eel meats has been processed into chips. Innovation is necessary create a new eel chips ...
Pembuatan Biopelet dari Cangkang Kelapa Sawit dengan Penambahan Arang Cangkang Sawit dan Serabut Sawit sebagai Bahan Bakar Alternatif Terbarukan
(IPB University, 2012)
Biopellet is one of an alternative energy for rural community. The abundance of palm shell and palm fiber is a potential source of biomass that can be converted into biomass pellet (biopellet). Pelletization can improve ...
Pengaruh Butanolisis terhadap Kinerja Surfaktan Alkil Poliglikosida (APG) dari Fatty Alcohol (C16) Sawit dan Glukosa Cair 85 Persen
(IPB University, 2012)
Synthesis surfactant APG from palm fatty alcohol C16 and 85% liquid glucose can be done through a single-step process or two-steps le acetalization and butanolysis transasetalisation. Surfactant APG produced in the form ...
Peningkatan produktivitas pada proses produksi karet alam dengan pendekatan green productivity (studi kasus di pt. xyz)
(IPB University, 2012)
The productivity issues are the integral part in the industrial world. These because the productivity is one of the industrial sustainability indicators in the future. Productivity could be Improved by reducing the waste ...
Sistem Pendukung Keputusan Peningkatan Produktivitas Berkelanjutan pada Manajemen Rantai Pasok Agroindustri Perikanan
(IPB University, 2012)
The objective of this research was to develop a decision support system for increasing
Sustainable productivity on fishery agroindustry supply chain management that provides information
and decision alternative to all ...
Pengembangan Produk Sormeal sebagai Pangan Fungsional
(IPB University, 2015)
Sorgum merupakan tanaman serealia yang memiliki potensi untuk diolah
menjadi alternatif panganan fungsional dan banyak dibudidayakan di beberapa
daerah di Indonesia, namun belum banyak dimanfaatkan. Sorgum memiliki
kandungan ...
Aplikasi pelapis antimikroba dari kayu manis pada lempuk durian
(IPB University, 2012)
Lempuk durian is a processed food that have a shape like a ‘dodol’. The ingredients of lempuk
durian is ripe durian mix with sugar in the ratio 1:1/4 kg. Generally, lempuk durian have a time of
endurance about three weeks ...