Browsing J - Agriculture by Author "Candra, Krishna Purnawan"
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Pengaruh formulasi nira aren (Arenga pinnata merr.) dan ekstrak jahe merah (Zingiber officinale var. Rubrum) terhadap sifat kimia dan sensoris minuman jahe merah instan
Kartika, Kumin Ayu; Candra, Krishna Purnawan; Yuliani, Yuliani (Jurnal Teknologi Pertanian Universitas Mulawarman, 2017)Sugar Palm is a plant that every single of it can be used for food. Sugar palm syrup like the other of farm product it was very quickly damaged and change of physic, chemical, and microbiology of it. The purpose of this ... -
Pengaruh jenis plastik kemasan terhadap sifat kimia, mifrobiologi dan sensoris selama masa simpan kue kacang produksi beberapa UMKM di kota Samarinda dan Balikpapan
Tholhah, Tholhah; Candra, Krishna Purnawan (Journal of Tropical AgriFood, 2019)Pengemasan dilakukan untuk mempertahankan mutu dan kualitas produk yang disimpan serta untuk memperpanjang umur simpannya karena dapat melindungi kerusakan seperti penyerapan air dan proses oksidasi yang menyebabkan ... -
Pengaruh jenis plastik kemasan terhadap sifat kimia, mifrobiologi dan sensoris selama masa simpan kue kacang produksi beberapa UMKM di kota Samarinda dan Balikpapan
Tholhah; Candra, Krishna Purnawan (Journal of Tropical AgriFood, 2019)Pengemasan dilakukan untuk mempertahankan mutu dan kualitas produk yang disimpan serta untuk memperpanjang umur simpannya karena dapat melindungi kerusakan seperti penyerapan air dan proses oksidasi yang menyebabkan ... -
Pengaruh substitusi ikan bulan-bulan (Megalops crypinoides) dan lama pengukusan adonan terhadap kualitas kerupuk ikan
Kamari, Asmar; Candra, Krishna Purnawan (Jurnal Teknologi Pertanian Universitas Mulawarman, 2017)Kerupuk (cracker) is a snack product made from tapioca starch mixed with other allowed ingredients. It is rich in carbohydrate, but low in protein content. In this study, we used oxeye herring fish to increase protein ... -
Pengaruh substitusi ikan bulan-bulan (Megalops crypinoides) dan lama pengukusan adonan terhadap kualitas kerupuk ikan
Kamari, Asmar; Candra, Krishna Purnawan (Jurnal Teknologi Pertanian Universitas Mulawarman, 2017)Kerupuk (cracker) is a snack product made from tapioca starch mixed with other allowed ingredients. It is rich in carbohydrate, but low in protein content. In this study, we used oxeye herring fish to increase protein ... -
PENGARUH SUBSTITUSI TEPUNG KOLANG-KALING (ARENGA PINNATA MERR.) TERHADAP DAYA KEMBANG, SIFAT KIMIA, DAN SENSORIS KERUPUK ACI
Amaliah, Nur; Patra, David; Candra, Krishna Purnawan; Rahmadi, Anton (BALAI BESAR INDUSTRI HASIL PERKEBUNAN, 2021-06)Kolang-kaling merupakan salah satu sumber pangan fungsional karena mengandung galaktomanan dalam jumlah yang cukup signifikan. Tujuan penelitian ini adalah mendapatkan kadar substitusi tepung kolang-kaling pada kerupuk aci ... -
Pengaruh waktu dan suhu pengarangan bagas dengan destilasi kering terhadap mutu arang aktif
Candra, Krishna Purnawan (Jurnal Teknologi Pertanian Universitas Mulawarman, 2007)Bagass is potential for active carbon source as its high cellulose content. In this experiment the yield of carbon got from bagass made by dry distillation method at 400 oC was about 23,5 %. This yied was infleunced by ... -
Pengaruh waktu dan suhu pengarangan bagas dengan destilasi kering terhadap mutu arang aktif
Candra, Krishna Purnawan (Jurnal Teknologi Pertanian Universitas Mulawarman, 2007)Bagass is potential for active carbon source as its high cellulose content. In this experiment the yield of carbon got from bagass made by dry distillation method at 400 oC was about 23,5 %. This yied was infleunced by ... -
Pengaruh waktu perendaman dalam sari bonggol buah nanas (Ananas comocus (L) Merr) terhadap sifat sensoris itik (Anas versicolor)
Trisnani, Irma; Syahrumsyah, hudaida; Candra, Krishna Purnawan (Jurnal Teknologi Pertanian Universitas Mulawarman, 2015)The purpose of this study was to determine optimum soaking time in pineapple rod juice on hedonic and quality hedonic sensory characteristic for taste, color, smell, texture, and overall performance of duck meat fruit. ... -
Pengaruh waktu perendaman dalam sari bonggol buah nanas (Ananas comocus (L) Merr) terhadap sifat sensoris itik (Anas versicolor)
Trisnani, Irma; Syahrumsyah, Hudaida; Candra, Krishna Purnawan (Jurnal Teknologi Pertanian Universitas Mulawarman, 2015)The purpose of this study was to determine optimum soaking time in pineapple rod juice on hedonic and quality hedonic sensory characteristic for taste, color, smell, texture, and overall performance of duck meat fruit. ... -
Produksi kertas selulosa mikroba nata de coco dan analisis biokonversinya
Syamsu, Khaswar; Roliadi, Han; Candra, Krishna Purnawan; Hardiyanti, Siti Karika (Jurnal Teknologi Pertanian Universitas Mulawarman, 2013)The use of wood for pulp, paper, and other cellulose-based products reveals several weaknesses. The favorable alternatives is microbial cellulose synthesized by Acetobacter. The addition of kaolin of 5.0 %, tapioca 2.5 ... -
Produksi kertas selulosa mikroba nata de coco dan analisis biokonversinya
Syamsu, Khaswar; Roliadi, Han; Candra, Krishna Purnawan; Hardiyanti, Siti Sartika (Jurnal Teknologi Pertanian Universitas Mulawarman, 2013)The use of wood for pulp, paper, and other cellulose-based products reveals several weaknesses. The favorable alternatives is microbial cellulose synthesized by Acetobacter. The addition of kaolin of 5.0 %, tapioca 2.5 ... -
Profil organoleptik dan kandungan gizi naget ikan gabus yang difortifikasi kecambah kacang hijau
Yuliani, Yuliani; Fahri, Muhammad; Marwati, Marwati; Candra, Krishna Purnawan (Jambura Fish Processing Journal, 2021-07)Tujuan penelitian ini adalah untuk menganalisis profil organoleptik, kandungan gizi, dan total kalori Naget Ikan Gabus (NIG) dengan fortifikasi Kecambah Kacang Hijau (KKH). Penelitian ini merupakan penelitian faktor ... -
Sensory response of wet noodles with substitution of super red dragon fruit (Hylocereus costaricensis) peel
Yuliani; Parlindungan, Alberth; Marwati; Candra, Krishna Purnawan (Department of Agroindustrial Technology, Faculty of Agriculture, University of Trunojoyo Madura, 2021)Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted ... -
The shelf life of wet noodle added by gendarussa (Justicia gendarussa Burm. F.) leaves extract
Yuliani, Yuliani; Sari, Rinten Anjang; Emmawati, Aswita; Candra, Krishna Purnawan (Talenta Publisher, 2020-04) -
Sifat fisiko-kimia tiga jenis singkong (manihot esculenta) dan sifat sensoris keripik yang dihasilkan: Studi kasus pengrajin keripik singkong di Samarinda
Sikkin, Abdul Hakim; Candra, Krishna Purnawan (Jurnal Teknologi Pertanian Universitas Mulawarman, 2015)Physico-chemical properties of three varieties of cassava (Buton Cassava, Pacar Cassava and Yellow Cassava) were described in this research, as well as their correlation with the sensory properties of fried cassava chips ... -
Sifat Kimia dan Penerimaan Sensori dari Abon dengan Formulasi Daging Ikan Gabus (Channa striata) dan Jantung Pisang Kepok (Musa acuminata balbisiana Linn)
Candra, Krishna Purnawan; Tunoq, Arkilius (Jurnal Teknologi Pertanian Universitas Mulawarman, 2018)Shredded meat is a popular fish processing product in Indonesia. It commonly added by non-protein food stuff rich in fibre to improve its characteristics like increasing the fibre content. In some cases it is aimed to ... -
Solubilization, Activation and Partial Purification of a Sialidase from Horse Liver
Candra, Krishna Purnawan; Roggentin, Peter; Schauer, Roland (Hayati, 2005)Using sialyl-methylumbelliferyl ?-glycoside as substrate, sialidase in horse liver was detected as a membrane-bound enzyme. A yield of about 50% of sialidase activity was found in supernatant when solubilized in 0.1 M ... -
Students' learning motivation and cognitive competencies in the PP and PBL models
Hidayati, Nurul; Candra, Krishna Purnawan; Tanah Boleng, Didimus (Universitas Muhammadiyah Malang, 2020-11)The learning model is one of the critical factors in boosting student to have good learning motivation (LM) and cognitive competencies (CC). In two academic years (2016-2017), only 19.6% of Senior High School (SHS) students ... -
Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities
Candra, Krishna Purnawan; Wardhani, Wijayanti Kusuma; Rahmadi, Anton; Miftakhur, Rohmah; Yuliani, Yuliani (FMIPA Universitas Syiah Kuala, 2020-10-01)Frangipani flower (Plumeria accuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination ...