Achmad, Fasyah Annisya (2023) PENENTUAN NILAI D, LAMA PEMASAKAN, DAN PERUBAHAN MUTU SELAMA PENYIMPANAN PRODUK RETORT POUCH COTO MAKASSAR = DETERMINATION OF D VALUE, COOKING DURATION, AND QUALITY CHANGES DURING STORAGE OF COTO MAKASSAR RETORT POUCH PRODUCTS. Skripsi thesis, Universitas Hasanuddin.
Aini, Nabila Litusni Al (2023) FORMULASI TEPUNG KARAGENAN, TEPUNG PISANG KEPOK DAN TEPUNG UWI UNGU DALAM PEMBUATAN TEPUNG PREMIX PUDING = Formulation of Carrageenan Flour, Kepok Banana Flour and Purple yam of Pudding Premix Flour. Thesis thesis, Universitas Hasanuddin.
Alawiah, Nurfatiah (2023) Studi Pembuatan Es Krim Rendah Kalori Berbasis Kacang Merah (Vigna angularis) dan Susu Kacang Almond (Prunus dulcis) Dengan Penambahan Gula Stevia Terhadap Mutu Es Krim Yang Dihasilkan = Study on Making Ice Cream Based on Red Beans (Vigna angularis) and Almond Milk (Prunus dulcis) With the Addition of Stevia Sugar on the Quality of the Ice Cream Produced. Skripsi thesis, Universitas Hasanuddin.
Alimuddin, Syamsinar (2023) Substitusi Tumpi Jagung dengan Tepung Kulit Buah Naga (Hylocereus sp.) dalam Pakan Komplit Terhadap Neraca Nitrogen dan Karakteristik Fermentasi Rumen pada Ternak Kambing. Thesis thesis, Universitas Hasanuddin.
Amaliah, Ikhsanul (2023) Studi Pembuatan Kue Tradisional Baruasa dengan Penambahan Tepung Kacang Merah (Phaseolus vulgaris) dan Tepung Ikan Bandeng (chanos chanos) Sebagai Pangan Darurat = A Study On Making Traditional Cake Baruasa With The Addition Of Red Bean Flour (Phaseolus vulgaris) And Milkfish Flour (Chanos Chanos) As Emergency Food. Skripsi thesis, Universitas Hasanuddin.
Andriani, Lulu (2023) Evaluasi Penurunan Mutu Pepes Ikan Teri (Stolephorus sp) yang Dikemas Retort Pouch = Evaluation of the Decline in Quality of Anchovy Pepes (Stolephorus sp) Packed in Retort Pouch. Skripsi thesis, Universitas Hasanuddin.
Aulia, Jesicha (2023) Pengaruh Konsentrasi Gula, Perlakuan Suhu Dan Lama Pengeringan Terhadap Karakteristik Organoleptik Dan Fisikokimia Fruit Leather Pepaya (Carica papaya L.) = Effect of Sugar Concentration, Temperature Treatment, and Drying Time on the Organoleptic and Physicochemical Characteristics of Papaya Fruit Leather (Carica papaya L). Skripsi thesis, Universitas Hasanuddin.
Auliah Bs, Nurazizah (2023) STUDI PEMBUATAN MANISAN MANGGA ( Mangifera indica L. var. Arummanis ) DENGAN METODE DEHIDRASI OSMOTIK = A STUDY ON MAKING SOFT DRIED MANGO (Mangifera indica L. var. Arummanis) BY OSMOTIC DEHYDRATION METHOD. Skripsi thesis, Universitas Hasanuddin.
Ayutri, Kartini Dara (2023) Ekstraksi Polisakarida Jahe Merah (Zingiber officinale var. rubrum) dengan Metode Alkaline Solution Extraction = Extraction of Red Ginger Polysaccharides (Zingiber officinale Var. rubrum) Using Alkaline Solution Extraction. Skripsi thesis, Universitas Hasanuddin.
Azisah, Nur (2023) FORMULASI TEPUNG SAGU (Metroxylon sp.) TEPUNG MOCAF (Modified Cassava) DAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) SEBAGAI BAHAN DASAR PEMBUATAN BISKUIT GLUTEN FREE = FORMULATION OF SAGO FLOUR (Metroxylon Sp.) MOCAF FLOUR (Modified Cassava) AND PURPLE Sweet Potato Flour (Ipomoea batatas L.) AS BASIC INGREDIENTS FOR GLUTEN FREE BISCUIT. Skripsi thesis, Universitas Hasanuddin.
Azisah, Sri Wafiq (2023) Pembuatan Beras Analog Berbasis Tepung Daun Singkong (Manihot utilisima L) dan Tepung Umbi Talas (Colocasia esculenta) = The Production of Analog Rice From Cassava Leaves Flour (Manihot utilisima L) and Taro Flour (Colocasia esculenta). Skripsi thesis, Universitas Hasanuddin.
Boron, Ayuni Efani (2023) PENGARUH PENAMBAHAN TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARATERISTIK FISIKO KIMIA DAN ORGANOLEPTIK BAKSO IKAN TENGGIRI (Scromberomorus comersonni) = The Effect of Adding Yellow Pumpkin Flour (Cucurbita moschata) on Physicochemical Characteristics and Organoleptic Acceptance of Mackerel (Scromberomorus comersonni) Fish Ball. Skripsi thesis, Universitas Hasanuddin.
Dimas, Allatifa Tugarnisa Putri (2023) KARAKTERISASI MUTU MUFFIN RENDAH KALORI DENGAN PENAMBAHAN PUREE UBI JALAR KUNING (Ipomoea batatas L.) DAN MALTODEKSTRIN = QUALITY CHARACTERIZATION OF LOW-CALORIE MUFFINS WITH THE ADDITION OF YELLOW SWEET POTATO PUREE (Ipomoea batatas L.) AND MALTODEXTRIN. Skripsi thesis, Universitas Hasanuddin.
Duka, Febby Suzanna (2023) PENGARUH JENIS KEMASAN TERHADAP PENDUGAAN UMUR SIMPAN TEPUNG PREMIX ROTI TAWAR BERBASIS TEPUNG BERAS TERMODIFIKASI DENGAN METODE ACCELERATED SHELF LIFE TESTING MODEL PENDEKATAN KADAR AIR KRITIS = Effect of Packaging Type on The Shelf-Life Estimation of Plain Bread Premix Flour Made from Modified Rice Flour Using Accelerated Shelf Life Testing Model with Critical Water Content Approach. Thesis thesis, Universitas Hasanuddin.
Farazaki, Muh Abyan (2023) DEKAFEINASI KOPI ROBUSTA (Caffea canephora.L) MELALUI PROSES EKSTRAKSI KOLOM = Decreasing Caffeine levels in Robusta (Coffea canephora.L) Coffea is Decaffeinated Through The Column Extraction. Skripsi thesis, Universitas Hasanuddin.
Haris, Muh. Ridwan (2023) Studi Pembuatan Baruasa Berbasis Tepung Ikan Bandeng (Chanos chanos) dan Tepung Labu Kuning (Cucurbita moschata) Sebagai Pangan Fungsional = Study of Making Baruasa on Milkfish Flour (Chanos chanos) and Yellow Pumpkin Flour (Cucurbita moschata) As Functional Food. Skripsi thesis, Universitas Hasanuddin.
Hermawan, Ardelia Indriani (2023) Pengaruh Suhu Penyimpanan Terhadap Karakteristik Fisik Dan Aktivitas Antioksidan Pada Jamur Tiram (Pleurotus ostreatus) = Effect Of Storage Temperature On Physical Characteristics And Antioxidants Activity In Oyster Mushrooms (Pleurotus ostreatus). Skripsi thesis, Universitas Hasanuddin.
Hidayat, Riyan (2023) Dekafeinasi Water Process Kopi Robusta (Coffea canephora) dengan Menggunakan Metode Ekstraksi Kolom = Decaffeination Water Process of Robusta Coffee (Coffea canephora) by Using Column Extraction Method. Skripsi thesis, Universitas Hasanuddin.
Hijrana, Hijrana (2023) EFEKTIVITAS PENGGUNAAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) DAN NATRIUM BENZOAT TERHADAP MUTU SUSU KURMA (Phoenix dactylifera L.) SELAMA PENYIMPANAN PADA SUHU REFRIGERATOR = EFFECTIVENESS OF USING SECANG EXTRACT ( Caesalpinia secang L.) AND SODIUM BENZOATE ON THE QUALITY OF DATES MILK ( Phoenix dactylifera L.) DURING STORAGE AT REFRIGERATOR TEMPERATURE. Skripsi thesis, Universitas Hasanuddin.
Jumrah, Jumrah (2023) Karakteristik Fisikokimia dan Organoleptik Jipang Dengan Formulasi Beras Hitam (Oryza sativa L. indica) dan Kacang Mete (Anacardium occidentale L.) = Physicochemical and Organoleptic Characteristics of Jipang Formulated with Black Rice (Oryza sativa L. indica) and Cashew Nuts (Anacardium occidentale L.). Skripsi thesis, Universitas Hasanuddin.
Kanino, Dino (2023) Karakteristik Sifat Fisikokimia dan Sensori Produk Minuman Susu Sereal Instan Berbasis Jewawut (Pennisetum typhoideum) dan Susu Bubuk Kedelai (Glycine max L.) = Characteristics of Physicochemical and Sensory of Instant Cereal Drinks Based on Pearl Millet (Pennisetum typhoideum) and Soy Milk Powder (Glycine max L.). Skripsi thesis, Universitas Hasanuddin.
Karoma', Anshi Ocviandri (2023) OPTIMASI RASIO BUBUR LABU KUNING (Cucurbita moschata Duch.) DAN BUBUK KOPI DEKAFEINASI MENGGUNAKAN METODE SIMPLEX-LATTICE DESIGN (SLD) UNTUK MENGHASILKAN SELAI = Optimization Of The Ratio Of Pumpkin (Cucurbita moschata Duch.) Pulp And Decaffeinated Coffee Powder Using Simplex-Lattice Design (SLD) Method To Produce Jam. Skripsi thesis, Universitas Hasanuddin.
Kinanti, Fitri (2023) BUMBU INSTAN ALAMI BERBAHAN DASAR IKAN LAYANG (Decapterus macarellus sp) dan TOMAT (Lycopersicum esculentum) = Natural Instant Seasoning Made from Mackarel scad (Decapterus macarellus sp) and Tomato (Lycopersicum esculentum). Skripsi thesis, Universitas Hasanuddin.
Kurnia, Meiliana Christin (2023) PEMBUATAN GELATIN DARI TULANG IKAN BANDENG (Chanos chanos) DAN APLIKASINYA PADA PUDDING SUSU KEDELAI (Glycine max) = MAKING GELATIN FROM MILKFISH BONES (Chanos chanos) AND IT APPLICATION IN SOY MILK PUDDING (Glycine max). Skripsi thesis, Universitas Hasanuddin.
Leatemia, Kartika (2023) Analisis Mutu Yogurt Beku Rendah Lemak Menggunakan Substitusi Maltodekstrin dengan Penambahan Bubuk Kulit Buah Naga (Hylocereus polyrhizus) = Quality Analysis of Low-fat Frozen Yogurt Using Maltodextrin Substitution with The Addition of Dragon Fruit (Hylocereus polyrhizus) Peel Powder. Skripsi thesis, Universitas Hasanuddin.
Likaja, Tysca Alysya (2023) PENENTUAN NILAI D, LAMA PEMASAKAN, DAN PERUBAHAN MUTU SELAMA PENYIMPANAN PRODUK AYAM BETUTU FILET MENGGUNAKAN KEMASAN RETORT POUCH = Determination of D-Value, Cooking Time, and Quality Changes During Storage of Ayam Betutu Fillet Products Using Retort Pouch Packaging. Skripsi thesis, Universitas Hasanuddin.
Maharani, Andi (2023) PENGOLAHAN WORTEL (Daucus carota L.) SEBAGAI BAHAN SEDIAAN β-KAROTEN DENGAN METODE PENGERINGAN DAN PEREBUSAN SERTA APLIKASINYA PADA PRODUK BAKSO IKAN BANDENG (Chanos chanos) = Processing of carrot (Daucus carota L.) as a preparation material for β-carotene using drying and boiling methods and its application in milkfish (Chanos chanos) meatball products. Thesis thesis, Universitas Hasanuddin.
Murti, Husnul Khatimah (2023) Pengaruh Tingkat Kematangan Cabai Katokkon (Capsicum chinense Jacq.) Terhadap Karakteristik Fisikokimia = The Effect of Maturity Level of Katokkon Chili (Capsicum Chinense Jacq.) on The Characteristics of Physicochemical. Skripsi thesis, Universitas Hasanuddin.
Nabilah, Azzahra (2023) OPTIMASI PERBANDINGAN MATCHA DAN SUSU SKIM MENGGUNAKAN METODE SLD (SIMPLEX LATTICE DESIGN) DALAM FORMULASI COKELAT MATCHA. Skripsi thesis, Universitas Hasanuddin.
Nafisah, Aidah (2023) STUDI PEMBUATAN TEMPE KAYA ZAT BESI DAN ANTIOKSIDAN MELALUI PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera) DAN DAUN KATUK (Sauropus androgynus) = Study of The Production of Tempe Rich in Iron and Antioxidants through The Addition of Moringa Leaf (Moringa oleifera) and Katuk Leaf (Sauropus androgynus) Powder. Skripsi thesis, Universitas Hasanuddin.
Nita, Nita (2023) PENGARUH JENIS KEMASAN, SUHU DAN LAMA PENYIMPANAN TERHADAP MUTU PERMEN JELLY JAHE MERAH (Zingiber officinale var.rubrum) = The Effect of Packaging Types, Temperature and Storage Time on Quality of Red Ginger (Zingiber officinale var.rubrum) Jelly Candy. Skripsi thesis, Universitas Hasanuddin.
Prasetiawan, Moch. Syahrul (2023) STUDI PEMBUATAN BISKUIT BERBASIS KEDELAI (Glicim max L.meriil) SEBAGAI ALTERNATIF PANGAN DARURAT = STUDY ON MAKING SOY-BASED BISCUITS (Glycine max L.meriil) as an ALTERNATIVE to EMERGENCY FOOD. Skripsi thesis, Universitas Hasanuddin.
Prasetiawan, Moch. Syahrul (2023) STUDI PEMBUATAN BISKUIT BERBASIS KEDELAI (Glicim max L.meriil) SEBAGAI ALTERNATIF PANGAN DARURAT = STUDY ON MAKING SOY-BASED BISCUITS (Glycine max L.meriil) as an ALTERNATIVE to EMERGENCY FOOD. Skripsi thesis, Universitas Hasanuddin.
Putri, Ayu Azkiyah (2023) STUDI PENGARUH PERLAKUAN LAMA PENYIMPANAN TERHADAP MUTU CABAI KATOKKON (Capsicum chinense Jacq.) = STUDY OF EFFECT OF SHELF LIFE TIME ON THE QUALITY OF KATOKKON CHILI (Capsicum chinense Jacq.). Skripsi thesis, Universitas Hasanuddin.
Qarima, Besse Rania (2023) PENGARUH SUHU DAN METODE PENGERINGAN DAUN BIDARA (Ziziphus spina-christi Leaf) TERHADAP NILAI AKTIVITAS ANTIOKSIDAN SEBAGAI MINUMAN HERBAL = EFFECT OF TEMPERATURE AND DRYING METHODS OF BIDARA LEAVES (Ziziphus spina-christi L) ON THE VALUE OF ANTIOXIDANT ACTIVITY AS HERBAL DRINKS. Skripsi thesis, Universitas Hasanuddin.
Rezkiya J, Rezkiya J (2023) Studi Pembuatan Mi Basah Tepung Terigu (Triticum aestivum L) Substitusi Tepung Pisang Kepok (Musa paradisiaca L) dan Tepung Daun Kelor (Moringa oleiferaL). Skripsi thesis, Universitas Hasanuddin.
Rungkat, Steeven Joseph Joshua (2023) Studi Pembuatan Plant Based Meat Patty Burger dengan Bahan Dasar Jamur Kuping Hitam (Auricularia polytricha) dan Jagung Kuning Manis (Zea mays L. Saccharata Sturt) Sebagai Bentuk Diversifikasi Pangan = Study of Making Plant Based Meat Patty Burger with Black Ear Mushroom (Auricularia polytricha) and Sweet Yellow Corn (Zea mays L. saccharata Sturt) as A Form of Food Diversification. Skripsi thesis, Universitas Hasanuddin.
Solon, Gloria Tiara (2023) Pengaruh Jenis Indikator Warna terhadap Label Indikator Kesegaran pada Fresh-cut Nangka (Artocarpus heterophyllus) = The Effect of Color Indicators Types of Freshness Indicator Labels In Fresh-cut Jackfruit (Artocarpus heterophyllus). Skripsi thesis, Universitas Hasanuddin.
Syam, Sari Nugrahyani (2023) PENGARUH METODE PENGERINGAN TERHADAP MUTU PUTU KACANG HIJAU: KUE TRADISIONAL SULAWESI SELATAN = EFFECT OF DRYING METHOD ON THE QUALITY OF MUNG BEAN PUTU: A TRADITIONAL CAKE OF SOUTH SULAWESI. Skripsi thesis, Universitas Hasanuddin.
Umasangaji, Nurul Fadliah (2023) Pengaruh Penggunaan Minyak Ikan Hiu (Selachimorpha) Hasil Penjernihan Arang Aktif dan Minyak Kedelai Pada Pembuatan Mayonnaise = The Effect of Using Shark Oil (Selachimorpha) Results from Purification of Activated Carbon and Soybean Oil in The Making of Mayonnaise. Skripsi thesis, Universitas Hasanuddin.
Yanti. T, Rahma (2023) Karakterisasi dan Aplikasi Biodegradable Foam Berbasis Miselium Pleurotus ostreatus Untuk Pengemasan Buah Stroberi = Characterization And Application Biodegradable Foam Based Of Pleurotus ostreatus Mycelium For Strawberry Packaging. Thesis thesis, Universitas Hasanuddin.
![[up]](/style/images/multi_up.png)
Up a level