Telusuri Artikel (A-Z)
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Karakteristik Briket Arang dari Limbah Kulit Buah Pinang dengan Berbagai Komposisi Jenis Perekat (Characteristics of Charcoal Briquette from the Skin Waste of Areca catechu Fruit with Various Compositions of Adhesive Types)
Oleh: Shobar, Shobar, Sribudiani, Evi, Somadona, Sonia
The increase in energy demand requires the search for alternative energy. One of the potential alternative energies is charcoal briquette that could utilize biomass waste. This study aimed to determine the characteristics of charcoal briquettes from the waste of Areca catechu fruit. This research us...
Penerbit: Department of Forestry, Faculty of Agriculture, University of Lampung
KARAKTERISTIK BUAH MANGGIS, ALPUKAT, DAN JAMBU BIJI PADA PENYIMPANAN SUHU RENDAH
Oleh: Sukmawaty, Sukmawaty, Ahzani, Muhammad, Putra, Guyup Mahardhian Dwi
Penelitian ini bertujuan untuk mengamati perubahan karakteristik bahan hasil pertanian yang disimpan pada penyimpanan suhu rendah. Penelitian ini dilakukan dengan metode eksperi mental dengan tiga perlakuan penyimpanan, yaitu penyimpanan cool box, penyimpanan dengan pengemas polietilen dan penyimpan...
Penerbit: The University of Lampung
Karakteristik Campuran Solar dan Hasil Daur Ulang Oli Bekas sebagai Bahan Bakar Mesin Diesel
Oleh: Ghurri, Ainul, Tista, SPG Gunawan, Suparta, I Nyoman
A processing of waste lubrication oil to diesel-like fuel was conducted through precipitating, heating and blending the waste oil with H2SO4. NaOH is then added to neutralize the acidic of the blends. The diesel-like fuel from waste oil processing is then mixed with standard diesel fuel containing 4...
Penerbit: Jurusan Teknik Mesin, Fakultas Teknik, Universitas Lampung
Karakteristik Cross Laminated Timber (CLT) dari Kayu Jati Platinum Hasil Penjarangan dan Limbah Batang Kelapa Sawit (Characteristic of Cross Laminated Timber (CLT) from Thinned Platinum Teak and Oil Palm Stem Waste)
Oleh: Triwibowo, Dimas, Sejati, Prabu Satria, Gopar, Mohamad
The aim of this study was to determine the physical and mechanical properties of cross laminated timber (CLT) made from oil palm (Elaeis guineensis. Jacq) stem waste combined with thinned platinum teak (Tectona grandis) wood. CLT was made into two types, namely CLT type A (teak-palm-teak) and CLT ty...
Penerbit: Department of Forestry, Faculty of Agriculture, University of Lampung
KARAKTERISTIK DAN PERILAKU LOVEBIRD JANTAN SERTA BETINA SPESIES Agapornis fischeri VARIAN HIJAU STANDAR
Oleh: Dewi, Dina Sari, Kurtini, Tintin, Riyanti, Rr
The purpose of this research was identify the characteristics and behaviour of males and females lovebird species Agapornis fischeri of standard green variant. The research has been conducted in February till April 2015 in the lovebird breeding room’s on the Senopati street of Jatimulyo village,...
Penerbit: DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG
KARAKTERISTIK DAN PERILAKU MERPATI TINGGI LOKAL JANTAN DAN BETINA
Oleh: Kadri, Mohamad Haekal Mahesa, Septinova, Dian, Riyanti, Rr.
This study aims to 1) describe the qualitative characteristics of high pigeon (the coat color, head shape, tail shape, body shape, eye shape, the shape of the wings, beak shape and the shape of the foot at the local high pigeon male and female); 2) describe the behavior of pigeons move higher (fly, ...
Penerbit: DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG
KARAKTERISTIK DAN UJI ANTAGONIS BEBERAPA ISOLAT Trichoderma TERHADAP PENYEBAB PENYAKIT LAYU (Fusarium oxysporum) PADA TANAMAN TOMAT (Lycopersicum esculentum Mill)
Oleh: Subasari, Angraini, Efri, Efri, Wibowo, Lestari
Salah satu penurunan produksi tomat disebabkan oleh patogen Fusarium oxysporum. Penelitian ini bertujuan untuk mengetahui pengaruh suhu, pH dan cahaya terhadap pertumbuhan dan perkembangan beberapa isolat Trichoderma sp., serta mengetahui kemampuan antagonis beberapa isolat Trichoderma terhadap peny...
Penerbit: Departement of Agrotechnology, Agriculture Faculty, Universitas Lampung
KARAKTERISTIK DIELEKTRIK ISOLATOR POLIMER RESIN EPOKSI BERBAHAN PENGISI ABU TONGKOL JAGUNG
Oleh: Indah, Amelya
Pengembangan isolator polimer semakin meningkat dikarenakan sifat dielektrik isolator polimer lebih baik dibanding kaca dan keramik, konstruksi relatif lebih ringan, ketahanan kimia yang baik, ketahanan yang tinggi terhadap asam, memiliki sifat kedap air (hidrophobik) dan proses pembuatannya yang re...
Penerbit: Department of Electrical Engineering, Faculty of Engineering, Universitas Lampung
Karakteristik Dielektrik Isolator Polimer Resin Epoksi Berbahan Pengisi Abu Tongkol Jagung
Oleh: Harun, Yuditirajab , Pratiwi, Amelya Indah
...
Penerbit: Department of Electrical Engineering, Faculty of Engineering, Universitas Lampung
KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine]
Oleh: Mubarok, Ahmad Zaki, Sembiring, Solisa Vania Joelita
Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies. The effect of dahlia tuber flour and wheat flour ratio and the addition o...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Karakteristik fisik dan komposisi kimia minyak kayu putih (Melaleuca cajuputi) asal Maluku dan Nusa Tenggara Barat [Physical characteristics and chemical composition of eucalyptus oil (Melaleuca cajuputi) from Maluku and West Nusa Tenggara]
Oleh: Rienoviar, Rienoviar, Smith, Husein, Assagaf, Muhammad
Eucalyptus oil is an essential oil popular in Indonesia due to its ability to treat flatulence, induce a sense of warmth, and serve as an antibacterial, antiviral, antifungal, and aromatherapy agent. Melaleuca cajuputi is a species of eucalyptus plant that yields eucalyptus oil. This plant is common...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
KARAKTERISTIK FISIK DAN SENSORI LIP BALM DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA (Hylocereus polyrhizus) DAN MINYAK ALPUKAT (Persea americana) SEBAGAI PELEMBAB BIBIR
Oleh: Khasanah, Al, Murhadi, Murhadi, Hidayati, Sri
Lip balm is a formulation that is applied to the lips to prevent dryness and protect against adverse environmental factors. In this study, lip balm was made from natural ingredients, dragon fruit peel extract and avocado oil, to determine the effect of dragon fruit peel concentration and avocado oil...
Penerbit: Jurusan Teknologi Hasil Pertanian
KARAKTERISTIK FISIK DAN SENSORI TEH CELUP DAUN KERSEN (Muntingia calabura L.) DENGAN PENAMBAHAN BUNGA MELATI (Jasminum sambac L.) DAN KULIT KAYU MANIS (Cinnamomum burmannii) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF KERSEN (Muntingia calabulara L.) TEA BAG WITH THE ADDITION OF JASMINE FLOWER (Jasminum sambac L.) AND CINNAMON SKIN (Cinnamomum burmannii)
Oleh: Pertiwi, Vera, -, Murhadi, Hidayati, Sri
Kersen leaves are a herbal plant that has various health benefits, especially as a medicine for diabetes sufferers. Kersen leaves can be processed into tea bags, but they still have sensory deficiencies in terms of color, aroma and taste. This research aims to determine the effect of adding jasmine ...
Penerbit: Jurusan Teknologi Hasil Pertanian
Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum]
Oleh: Hamzah, Farida Hanum, Ayu, Dewi Fortuna, Rossi, Evy
Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants. The aim was to...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
KARAKTERISTIK FISIKO-KIMIA JAMUR TIRAM PUTIH (Pleurotus ostreatus) SELAMA PENYIMPANAN
Oleh: Siregar, Ias Marroha Doli, Pratama, Filli, Hamzah, Basuni
White oyster mushroom is a type of food that is easily damaged (a highly perishable food). This study aimed to determine the rate of change in texture, color, volatile compounds, and amino acid composition in white oyster mushrooms during storage at various temperatures and CO2 concentrations. The r...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung