Items where Division is "Ilmu dan Teknologi Pangan" and Year is 2024

ARTAMIR, TANIA AMANDA (2024) Formulasi Biskuit Bebas Gluten Berbasis Tepung Sagu (Metroxylon sp.) dan Tepung Kacang Kedelai (Glycine max L.) dengan Penambahan Tepung Daun Kelor (Moringa oleifera L.) = Formulation of Gluten-Free Biscuits from Sago Flour(Metroxylon sp.) and Soybean Flour (Glycene max L.) with the Addition of Moringa Leaves Flour (Moringa oleifera L.). Skripsi thesis, Universitas Hasanuddin.

Al Varqani, Nurul (2024) Delignifikasi Selulosa dari Daun Mahkota Nanas (Ananas comosus) dan Aplikasinya Pada Tepung Premix Bakso Ikan Tenggiri (Scromberomorus commerson) = Delignification of Cellulose from Pineapple Crown Leaves (Ananas comosus) and Its Application in Premix Flour for Mackerel Fish Balls (Scomberomorus commerson). Thesis thesis, Universitas Hasanuddin.

Alwi, Nur Hikmawati (2024) KARAKTERISTIK BIPANG SORGUM (Sorgum bicolor) DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) SEBAGAI BENTUK DIVERSIFIKASI PANGAN = Characteristics of Bipang Sorgum (Sorgum bicolor) with Addition of Moringa Oleifera Flour (Moringa oleifera) to Support Food Diversification. Skripsi thesis, Universitas Hasanuddin.

Ansar, Rifqi Fayyadh (2024) PENGARUH VARIETAS (Mangifera indica cv. Arumanis dan Mangifera indica cv. Golek) DAN TINGKAT KEMATANGAN MANGGA TERHADAP KARAKTERISTIK SOFT CANDY MANGGA = The Effect of Mango Varieties (Mangifera indica cv. Arumanis and Mangifera indica cv. Golek) and Ripeness Levels on Mango Soft Candy Characteristics. Skripsi thesis, Universitas Hasanuddin.

Arif, Firadilla Tsani (2024) Analisis Mutu Es Krim Kacang Hijau (Vigna radiatus L.) menggunakan Fat replacer (Maltodekstrin) Sebagai Produk Rendah Lemak = Analysis of The Quality of Mung Beans (Vigna radiatus L.) Ice Cream using Fat replacer (Maltodextrin) As A Low Fat Product. Skripsi thesis, Universitas Hasanuddin.

Arifianti, Gita Rahma (2024) Pemurnian VCO (Virgin Coconut Oil) Melalui Netralisasi dan Penyaringan Bertingkat Menggunakan Adsorben Pasir, Zeolit dan Arang Aktif = Purification of VCO (Virgin Coconut Oil) through Neutralization and Filtration Level Using Sand, Zeolite and Activated Charcoal. Skripsi thesis, Universitas Hasanuddin.

Arifin, Hinaya Aulia (2024) KARAKTERISASI SIFAT FISIKOKIMIA ROTI TAWAR DARI TEPUNG PREMIKS BERBASIS TEPUNG BERAS HASIL PERKECAMBAHAN DAN TEPUNG BERAS PRATANAK = PHYSICOCHEMICAL CHARACTERIZATION OF FRESH BREAD FROM PREMIX FLOUR BASED ON GERMINATED RICE FLOUR AND PARBOILED RICE FLOUR. Thesis thesis, Universitas Hasanuddin.

Arman, Arman (2024) Pembuatan Arang Aktif dari Kulit Buah Kakao (Theobroma cacao L.) dan Aplikasinya pada Minyak Jelantah. Skripsi thesis, Universitas Hasanuddin.

Ayuni, Hasri (2024) KARAKTERISTIK FISIKO-KIMIA DAN SENSORI OLAHAN KAKAO (Theobroma cacao) L) ISIAN KENARI (Canarium indicum) L) SELAMA PENYIMPANAN PADA KEMASAN ALUMINIUM FOIL DAN METALIZE FILM = PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF PROCESSED COCOA (Theobroma cacao. L) WITH WALNUTS (Canarium indicum. L) DURING STORAGE IN ALUMINUM FOIL AND METALIZE FILM PACKAGING. Skripsi thesis, Universitas Hasanuddin.

Ayuni, Hasri (2024) KARAKTERISTIK FISIKO-KIMIA DAN SENSORI OLAHAN KAKAO (Theobroma cacao) L) ISIAN KENARI (Canarium indicum) L) SELAMA PENYIMPANAN PADA KEMASAN ALUMINIUM FOIL DAN METALIZE FILM = PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF PROCESSED COCOA (Theobroma cacao. L) WITH WALNUTS (Canarium indicum. L) DURING STORAGE IN ALUMINUM FOIL AND METALIZE FILM PACKAGING. Skripsi thesis, Universitas Hasanuddin.

Claudia B.k, Jean (2024) PENGARUH PENAMBAHAN KOPI ESPRESSO KONSENTRASI BERBEDA TERHADAP PERMEN NOUGAT. Skripsi thesis, Universitas Hasanuddin Makassar.

Dahlia, Dahlia (2024) STUDI PEMBUATAN ISOLAT PROTEIN DENGAN KACANG KEDELAI (Glycine max) DAN KECAMBAH KACANG KEDELAI (Glycine max) MENGGUNAKAN METODE pH ISOELEKTRIK = Study On The Production Of Protein Isolates From Soybeans (Glycine max) and Soybean Sprouts (Glycine max) Using The pH Isoelectric Method. Skripsi thesis, Universitas Hasanuddin.

Halede, Nurasia (2024) STUDI PEMBUATAN TEPUNG BUAH KURMA (Phoenix dactylifera L) DENGAN METODE FOAM MAT DRYING = Study of Making Date Fruit Flour (Pheonix dactylifera L) by Foam mat drying Method. Skripsi thesis, Universitas Hasanuddin.

Halid, Angga Alifriandi (2024) Pengaruh Penggunaan Anti Kempal Sekam Padi terhadap Karakteristik Bubuk Minuman Beras (Oryza Sativa L.) Berkecambah = Effect Of Using Rice Hulls as Anti-Caking Agents in Germinated Brown Rice (Oryza sativa L.) Beverage Powder. Skripsi thesis, Universitas Hasanuddin.

Ilmi, Rismayani Miftahul (2024) Fermentasi Bakteri Asam Laktat Kerang Darah (Tegillarca granosa) Pada Pembuatan Kecap Ikan = Lactic Acid Bacteria Fermentation of Blood Clams (Tegillarca granosa) in The Manufacture of Fish Sauce. Thesis thesis, Universitas Hasanuddin.

Iqbal, Muhammad (2024) PENGEMBANGAN KEMASAN AKTIF DAN CERDAS BERBASIS ABSORBENT FOOD PAD DENGAN MINYAK ESENSIAL DAN LABEL INDIKATOR UNTUK MEMPERPANJANG DAN MEMONITOR MUTU KESEGARAN DAGING AYAM = DEVELOPMENT OF ABSORBENT FOOD PAD EQUIPPED WITH INDICATOR LABEL AS ACTIVE PACKAGING AND SMART PACKAGING TO EXTEND AND MONITOR THE QUALITY OF CHICKEN MEAT. Thesis thesis, Universitas Hasanuddin.

Ismail, Marwah Zulfa (2024) Pengaruh Perbedaan Metode Thawing pada Ikan Cakalang (Katsuwonus pelamis) terhadap Kadar Histamin = The Effect of Thawing Methods on The Histamine Content in Skipjack Tuna (Katsuwonus pelamis). Skripsi thesis, Universitas Hasanuddin.

Jafar, Islamuddin (2024) KARAKTERISASI DAN UJI AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN DARI IKAN BANDENG (Chanos chanos). Thesis thesis, Universitas Hasanuddin Makassar.

Jannah, Ikhwatul (2024) Pengaruh Konsentrasi Pure Tomat (Solanum lycopersicum) dan Maltodekstrin Terhadap Karakteristik Fisikokimia dan Sensori Bubuk Penyedap Rasa Alami Berbahan Dasar Jamur Kuping Hitam (Auricularia polytricha) = Effect of Tomato Puree (Solanum lycopersicum) and Maltodextrin Concentration on the Physicochemical and Sensory Characteristics of Natural Seasoning Powder Based on Black Ear Mushroom (Auricularia polytricha). Thesis thesis, Universitas Hasanuddin.

Julyanti, Wa Ode Linra (2024) PENGARUH SCALE UP TERHADAP MUTU TEPUNG PREMIKS ROTI TAWAR BERAS (Oryza Sativa L) BERKECAMBAH DAN BERAS PRATANAK SKALA PILOT PLAN SELAMA PENYIMPANAN = EFFECT OF SCALE UP ON THE QUALITY OF PREMISES TURKEY PREMISES ROTES (Oryza Sativa L) SPROUTED AND PRINTED RICE PILOT PLAN SCALE DURING STORAGE. Thesis thesis, Universitas Hasanuddin.

Kakisina, Stevano William (2024) OPTIMASI FORMULASI BUBUK MINUMAN FUNGSIONAL BERBASIS TEPUNG BERAS MERAH (Oryza nivara) BERKECAMBAH SUMBER Gamma-aminobutyric Acid (GABA) = OPTIMIZATION OF FUNCTIONAL BEVERAGE POWDER FORMULATION BASED ON GERMINATED BROWN RICE (Oryza nivara) FLOUR AS A SOURCE OF Gamma-Aminobutyric Acid (GABA). Thesis thesis, Universitas Hasanuddin.

Kamaruddin, Irma (2024) PROFIL BIOPLASTIK BERPENYERAP OKSIGEN TERINTEGRASI SELULOSA MIKROKRISTALIN DARI Acetobacter xylinum DAN BUTYLATED HYDROXYTOLUENE (BHT) SEBAGAI KEMASAN AKTIF. Thesis thesis, universitas hasanuddin makassar.

Kurniawan, Abdi Wahid (2024) PENGARUH KONSENTRASI GELATIN DAN GUM XANTHAN TERHADAP MUTU ORGANOLEPTIK DARK CHOCOLATE PRALINE FILLING JELLY EKSTRAK KOPI (Coffea Sp) = THE EFFECT OF GELATIN AND XANTHAN GUM CONCENTRATION ON THE ORGANOLEPTIC QUALITY OF DARK CHOCOLATE PRALINE FILLING JELLY COFFEE (Coffea Sp). Thesis thesis, Universitas Hasanuddin.

Majid, Nurhikma (2024) Pengaruh Konsentrasi Maltodekstrin Terhadap Kandungan Capsaicin Pada Pembuatan Bubuk Cabai Rawit (Capsicum Frutescens L.) Dengan Metode Foam Mat Drying. Skripsi thesis, universitas hasanuddin makassar.

Makmur, Uswatun Hasanah (2024) PENGARUH PENGGUNAAN LIMBAH KULIT ARI BIJI KAKAO (Theobroma cacao L.) DAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA PADA PRODUK OLAHAN BISKUIT = THE EFFECT OF USING COCOA BEAN SHELL (Theobroma cacao L.) AND MUNG BEAN FLOUR (Vigna radiata) ON THE ORGANOLEPTIC AND PHYSICOCHEMICAL PROPERTIES OF BISCUITS. Skripsi thesis, Universitas Hasanuddin.

Miftahuddin, Miftahuddin (2024) PENGARUH KONSENTRASI SUBSTRAT SAGU, ENZIM AMILOGLUKOSIDASE, DAN LAMA SAKARIFIKASI TERHADAP MUTU SIRUP GLUKOSA = THE EFFECT OF SAGO SUBSTRATE CONCENTRATION, AMYLOGLUCOSIDASE ENZYME, AND SACCHARIFICATION TIME ON THE QUALITY OF GLUCOSE SYRUP. Thesis thesis, Universitas Hasanuddin.

Moling, Albert (2024) ANALISIS SUBTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas) HASIL FERMENTASI DENGAN TEPUNG TERIGU TERHADAP FISIKOKIMIA ROTI TAWAR = ANALYSIS OF PURPLE SWEET POTATO (Ipomoea batatas) FERMENTED FLOUR SUBSTITUTION WITH WHEAT FLOUR ON THE PHYSICOCHEMICAL PROPERTIES OF WHITE BREAD. Thesis thesis, Universitas Hasanuddin.

Muaz, Rahmani Ananda Muthia (2024) Substitusi Tepung Kedelai (Glycine Max L) pada Pembuatan Roti dan Penggunaan Kismis (Vitis Vinifera) sebagai Starter Sourdough = Substitution of Soybean Flour (Glycine max L) in Bread Making and Fermented Raisins (Vitis vinifera) as A Sourdough Starter. Skripsi thesis, Universitas Hasanuddin.

Nurfatihah, Nurfatihah (2024) OPTIMASI CAMPURAN KOPI DEKAFEINASI ROBUSTA, NON-DEKAFEINASI ARABIKA, GULA AREN, DAN CREAMER MENGGUNAKAN MODEL SIMPLEX-LATTICE DESIGN UNTUK MENGHASILKAN KOPI MIX DEKAF INSTAN = OPTIMIZATION OF DECAFFEINATED ROBUSTA, NON-DECAFFEINATED ARABICA COFFEE, PALM SUGAR, AND CREAMER BLEND USING SIMPLEX-LATTICE DESIGN MODEL TO PRODUCE INSTANT DECAF COFFEE BLEND. Skripsi thesis, Universitas Hasanuddin.

Payung, Justasya Nanda Putri Buntu (2024) PENGARUH PERKECAMBAHAN PADA GREEN COFFEE BEAN KOPI ROBUSTA (Coffea canephora L.) DENGAN TINGKAT KEMATANGAN BERBEDA TERHADAP PERUBAHAN MUTU DAN KARAKTERISTIK KIMIANYA = THE EFFECT OF ROBUSTA GREEN COFFEE BEAN (Coffea canephora L.) GERMINATION IN DIFFERENT RIPPENING LEVELS ON QUALITY CHANGES AND CHEMICAL CHARACTERISTIC. Skripsi thesis, Universitas Hasanuddin.

Putra, Eki Apriliandi Wijaya (2024) Aplikasi Kulit Biji Kakao (Theobroma cacao L.) pada Pembuatan Minuman Fungsional = Application of Cocoa Bean Shells Waste (Theobroma cacao L.) in Functional Beverage Manufacturing. Skripsi thesis, Universitas Hasanuddin.

Putri, Mawar Dhani (2024) ANALISA KANDUNGAN ALKALOID DAN PROFIL ORGANOLEPTIK DARK CHOCOLATE YANG DITAMBAHKAN EKSTRAK KAYU SANREGO = ANALYSIS OF ALKALOIDS COMPOUND AND ORGANOLEPTIC PROFILE OF DARK CHOCOLATE ADDED WITH SANREGO WOOD EXTRACT. Thesis thesis, Universitas Hasanuddin.

Rahayu, Sri (2024) Pengaruh Konsentrasi Kitosan Sebagai Edible Coating Terhadap Karakteristik Fisik dan Kimia Cabai Katokkon (Capsicum chinense Jacq) selama Penyimpanan Suhu Ruang = Effect of Chitosan Concentration as Edible Coating on Physical and Chemical Characteristics of Katokkon Chili (Capsicum chinense Jacq) during Storage at Room Temperature. Skripsi thesis, Universitas Hasanuddin.

Rosfitasari, Evi (2024) FISIKOKIMIA DAN ORGANOLEPTIK BISKUIT SEBAGAI PANGAN DARURAT DENGAN FORMULASI TEPUNG LABU KUNING (Cucurbita moschata), KEDELAI (Glycine max L.) DAN KACANG HIJAU (Vigna radiata) = Physicochemical and Organoleptic Characterization of Biscuits as Emergency Food with Formulation of Pumpkin (Cucurbita moschata), Soybean (Glycine max L.) and Mung Bean Flour (Vigna radiata). Thesis thesis, Universitas Hasanuddin.

Sultan, Reza Arianto (2024) KARAKTERISASI DAN PENGEMBANGAN EDIBLE FILM BERBASIS KARAGENAN DENGAN PENAMBAHAN PEKTIN KULIT BUAH DENGEN (Dillenia serrata) DAN KURKUMIN (Diferuloylmethane) SERTA APLIKASINYA PADA PRODUK DANGKE (KEJU TRADISIONAL) = CHARACTERIZATION AND DEVELOPMENT OF CARRAGEENAN-BASED EDIBLE FILM WITH THE ADDITION OF DENGEN FRUIT PEEL PECTIN (Dillenia serrata) AND CURCUMIN (Diferuloylmethane) AND ITS APPLICATION ON DANGKE PRODUCTS (TRADITIONAL CHEESE). Thesis thesis, Universitas Hasanuddin.

Thamrin, Nani Mariati (2024) PROFIL FISIKOKIMIA DAN SENSORI BUBUK KALDU HASIL SAMPING UDANG VANNAMEI (Litopenaeus vannamei) DENGAN PENAMBAHAN DEKSTRIN DAN PUTIH TELUR = PHYSICOCHEMICAL AND SENSORY PROFILE OF VANNAMEI SHRIMP BY-PRODUCT BROTH POWDER (Litopenaeus vannamei) WITH THE ADDITION OF DEXTRIN AND EGG WHITE. Thesis thesis, Universitas Hasanuddin.

WAHYUNI, NUR INDAH (2024) Analisis Sifat Fisikokimia Formula Minuman Cokelat dengan Penambahan Gum Arab dan CMC = Analysis of Physicochemical Properties of Chocolate Drink Formula with Addition of Gum Arabic and CMC. Skripsi thesis, Universitas Hasanuddin.

Wahyuni, Nur Indah (2024) Analisis Sifat Fisikokimia Formula Minuman Cokelat dengan Penambahan Gum Arab dan CMC = Analysis of Physicochemical Properties of Chocolate Drink Formula with Addition of Gum Arabic and CMC. Skripsi thesis, Universitas Hasanuddin.