Items where Division is "Ilmu dan Teknologi Pangan" and Year is 2025

A

AMIN, ANDI ANNISA NURUL ASSYIFA (2025) Aplikasi Formulasi Tepung Mocaf dan Chia Seeds (Salvia hispanica L.) terhadap Mutu Bolu kukus Vegan= APPLICATION OF MOCAF FLOUR AND CHIA SEEDS (Salvia hispanica L.) FORMULATION ON THE QUALITY OF VEGAN STEAMED CAKE. Skripsi thesis, Universitas Hasanuddin.

AZZAHRA, MUTIA (2025) Optimalisasi Proporsi Tepung Jagung (Zea mays saccharate L.) dan Tepung Sorgum (sorghum bicolor (L.) Moench) dalam Formulasi Crackers Berbasis Pangan Lokal = Optimization of the Proportion of Corn Flour (Zea mays saccharate L.) and Sorghum Flour (sorghum bicolor (L.) Moench) in the Formulation of Local Food-Based Crackers. Skripsi thesis, Universitas Hasanuddin.

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FARID, FARAH FEBRIANA (2025) Pengaruh Konsentrasi Minyak Kayu Manis (Oleum Cinnamomi) dan Asam Askorbat dalam Edible Film dari Gelatin Ikan dan Hydroxypropyl Methylcellulose sebagai Pengemas Sambal Bawang (Allium cepa L) Kering = The Effect of Cinnamon Oil and Ascorbic Acid Concentrations in Edible Films from Fish Gelatin and Hydroxypropyl Methylcellulose as Dry Ground Chili Packaging. Skripsi thesis, Universitas Hasanuddin.

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HIDAYAT, AMRI (2025) ANALISIS TEKNO-EKONOMI PADA UNIT PRODUKSI OLAHAN KAKAO (Studi Kasus Unit Pengolahan Kakao PT Untuk Indonesia Hijau di Kabupaten Polewali Mandar) = TECHNO-ECONOMIC ANALYSIS OF COCOA PROCESSING PRODUKTION UNITS (Case Study of PT Untuk Indonesia Hijau Cocoa Processing Unit in Polewali Mandar Regency). Skripsi thesis, Universitas Hasanuddin.

HIJRIANI, NUR FIQIH (2025) PENGARUH KOMBINASI PENYALUT WHEY PROTEIN DAN GUM ARAB TERHADAP KARAKTERISTIK FISIKOKIMIA ENKAPSULAN EKSTRAK DAUN BIDARA (Ziziphus mauritiana) = Effect of Whey Protein and Gum Arabic Combination as Coating Agents on the Physicochemical Characteristics of Encapsulated Bidara (Ziziphus mauritiana) Leaf Extract. Skripsi thesis, Universitas Hasanuddin.

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NASIR, RIZKA AULIA (2025) Karakteristik Fisikokimia dan Citarasa Biji Kakao (Theobroma cacao L.) Fermentasi dengan Penambahan Lactobacillus plantarum = Physicochemical Characteristics and Flavor Profile of Cocoa Beans (Theobroma cacao L.) Fermented with the Addition of Lactobacillus plantarum. Skripsi thesis, Universitas Hasanuddin.

NOVITA, TIRZA BUNGA (2025) Formulasi Mi Sagu Basah yang Diperkaya dengan Isolat Protein Ikan Teri jengki (Stolephorus insularis) = FORMULATION OF WET SAGO NOODLES ENRICHED WITH ANCHOVY PROTEIN ISOLATE (Stolephorus insularis). Skripsi thesis, Universitas Hasanuddin.

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RAMADHANI, DINI SYADZWINA (2025) Sifat Fisikokimia Edible Film Berbasis Gelatin dan Sodium Alginat dengan Penambahan BHT dan Nisin Terhadap Mutu Sambal = Physicochemical Properties of Gelatin and Sodium Alginate-Based Edible Film with the Addition of BHT and Nisin on the Quality of Dry Ground Chili. Skripsi thesis, Universitas Hasanuddin.