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Sistem penunjang keputusan mutu biodiesel berbasis web.A Web-Based Decision Support System For Quality Of Biodiesel
(2011)
The main objectives of this research is to create a model of decision support systems for small industrial biodiesel that can be easier for processors biodiesel to manufacture biodiesel in accordance with the standards. A ...
Penyimpanan Suhu Rendah untuk Mempertahankan Mutu Daun Pohpohan (Pilea melastomoides (Poir.) Wedd.)
(2014)
“Pohpohan” leaf is one of leafy vegetables generally used for salads. “Pohpohan” is leafy vegetable belonging to easily damaged. Cold storage is one of the methods to maintain the freshness of “Pohpohan” leaf. The objective ...
Kajian Sifat Akustik Gelombang Ultrasonik Sebagai Identifikasi Mutu Non Destruktif pada Tiga Jenis Manggis
(2013)
Mangosteen (Garcinia mangostana L) fruits grade one with diameter 55-65 mm from three locations (Bogor, Purwakarta, and Sukabumi) were stored at the room temperature. The objectives of this research are to identify quality ...
Perubahan Mutu Fisik Mentimun (Cucumis sativus L.) Pada Kemasan Plastik Polietilen dan Keranjang Bambu dalam Transportasi Darat
(2011)
Transport model and selection on packaging type in land transportation of cucumber determine the level of mechanical damage which can degrade the quality of cucumber. Mechanical damage on cucumber grouped into wound scratch, ...
Karakteristik Minyak Sawit Kasar Selama Penyimpanan dan Pengaliran
(2011)
Crude palm oil (CPO) is one of Indonesia's main commodity. Nowadays, Indonesia is the largest CPO producer in the world. To increase the competitiveness of CPO in Indonesia, handling, storage, and transportation of CPO ...
Kajian Penggunaan Kemasan Karton dan Peti Kayu terhadap Mutu Buah Tomat dalam Transportasi Darat
(2012)
Quality of horticultural products after harvest can not be increase but maintaining it is very important. Postharvest handling that appropriate is necessary to maintain product quality one of them is to make the packaging ...
Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai
(2013)
Tempe is an Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of soybean and tempe made from import (Import ...