Items where Division is "Ilmu dan Teknologi Pangan" and Year is 2026

A

ANANDA, DIAN (2026) Pemanfaatan Kacang Merah Terfermentasi dan Berkecambah dalam Pengembangan Beras Analog Sebagai Sumber Zat Besi = Utilization of Fermented and Germinated Kidney Beans in the Development of Analog Rice as a Source of Iron. Skripsi thesis, Universitas Hasanuddin.

ANANDA T, NADRA (2026) Optimalisasi Produksi Albumin Konsentrat Ikan Gabus (Channa striana) Melalui Teknik Ultrasound Extraction Method (UAE) = Optimization of Albumin Production of Snakehead Fish Concentrate (Channa striana) Through Ultrasound Extraction Method (UAE). Skripsi thesis, Universitas Hasanuddin.

D

DIANINGGALUH, PUTIHHATI (2026) Penentuan Nilai D, Lama Pemasakan, dan Perubahan Mutu selama Penyimpanan Produk Retort Pouch Ayam Palekko dengan Metode Sterilisasi menggunakan Presto = Determination of D Value, Cooking Time, and Quality During Storage of Retort Pouch Palekko Chicken By Presto Sterilization Method. Skripsi thesis, Universitas Hasanuddin.

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FADIYAH, NABILAH (2026) Optimalisasi Pembuatan Bolu Cukke' Berbahan Kombinasi Tepung Beras Menir dan Tepung Daun Kelor (Moringa oleifera) dalam Peningkatan Nutrisi = Optimization of Making Bolu Cukke' Using a Combination of Grout Flour and Moringa Leaf Flour (Moringa oleifera) to Improve Nutrition. Skripsi thesis, Universitas Hasanuddin.

H

HAYAT, MUHAMMAD SYAHRUL (2026) PENGARUH PENAMBAHAN CARBOXYMETHYL CELLULOSE (CMC) DAN JENIS EMULSI TERHADAP KARAKTERISTIK FISIK EDIBLE FILM BERBASIS PATI SAGU (Metroxylon sagu) HASIL MODIFIKASI ENZIMATIK = THE EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) ADDITION AND TYPE OF EMULSION ON THE PHYSICAL PROPERTIES OF ENZYMATICALLY MODIFIED SAGO-STARCH (Metroxylon sagu) EDIBLE FILMS. Skripsi thesis, Universitas Hasanuddin.

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KHATIMAH, HUSNUL (2026) Optimasi Formula Menggunakan SLD (Simplex Lattice Design) dalam Pembuatan Panna Cotta Berbasis Susu Kedelai dan Fiber Creme sebagai Dessert = Formula Optimization Using SLD (Simplex Lattice Design) in the Production of Soy Milk-Based Panna Cotta and Fiber Creme as a Dessert. Skripsi thesis, Universitas Hasanuddin.

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MUSDALIFAH, MUSDALIFAH (2026) Evaluasi Karakteristik Bolu Cukke’ dengan Substitusi Tepung Pisang Kepok (Musa balbisiana) Fermentasi Menggunakan Jenis dan Konsentrasi Starter yang Berbeda = Evaluation of Bolu Cukke’ Characteristics with Substitution of Fermented Kepok Banana (Musa balbisiana) Flour Using Different Types and Concentrations of Starter. Skripsi thesis, Universitas Hasanuddin.

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PATRICIA, ALYA (2026) KARAKTERISTIK PENYEDAP RASA BERBAHAN HASIL SAMPING UDANG (Litopenaeus vannamei) TERFERMENTASI = CHARACTERITICS OF FLAVORING MADE FROM FERMENTED SHRIMP (Litopenaeus vannamei) BY-PRODUCTS. Skripsi thesis, Universitas Hasanuddin.

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RAHIM, MUFTYA NUR FADHILA (2026) Karakteristik Fisikokimia dan Organoleptik Minuman Kombucha Sari Kurma (Pheonix dactylifera) Varietas Khalas = Physicochemical and Organoleptic Characteristics of Date Juice Kombucha Drink (Pheonix dactylifera) Khalas Variety. Skripsi thesis, Universitas Hasanuddin.

RAISATI, NABILA (2026) STUDI PEMBUATAN KUE TRADISIONAL BARONCONG DARI FORMULASI TEPUNG SORGUM (Sorghum Bicolor L. Moench) DAN TEPUNG TULANG IKAN TUNA (Thunnus sp) = STUDY ON THE PRODUCTION OF TRADITIONAL BARONCONG CAKES FROM A FORMULATION OF SORGHUM FLOUR (Sorghum Bicolor L. Moench) AND TUNA FISH BONE FLOUR (Thunnus sp). Skripsi thesis, Universitas Hasanuddin.

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SARUNGNGU, EMMI (2026) Analisis Karakteristik Fisikokimia dan Organoleptik Biskuit Berbahan Dasar Tepung Beras Merah dengan Penambahan Spirulina (Arthrospira Platensis) = Analysis of physicochemical and organoleptic characteristics of biskuits made from brown rice flour with the addition of spirulina (Arthrospira platensis). Skripsi thesis, Universitas Hasanuddin.

SOEROJO, SYIFA AZ ZAHRAH (2026) Analisis Stabilitas Vitamin C dan Karakteristik Fisikokimia Beras Analog Terfortifikasi Asam Askorbat dan Natrium Askorbat Sebagai Sumber Zat Besi = Analysis of Vitamin C Stability and Physicochemical Properties of Analog Rice Fortified With Ascorbid Acid and Sodium Ascorbate As An Iron Source. Skripsi thesis, Universitas Hasanuddin.

SYIHAN, FAIQ (2026) Pengaruh Penambahan Tepung Ikan Gabus (Channa Striata) Pada Formulasi Bubur Mp-Asi Berbasis Tepung Beras Merah Berkecambah (Oryza Nivara L.) Sebagai Pangan Fungsional = THE EFFECT OF ADDITIONAL SNAKEFISHERY (Channa striata) FLOUR ON THE FORMULATION OF GERMINATED RED RICE FLOUR-BASED COMPLETE FOOD (Oryza nivara L.) AS A FUNCTIONAL FOOD. Skripsi thesis, Universitas Hasanuddin.