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Daftar Skripsi Thp 2001

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Daftar Skripsi Thp 2001 DAFTAR SKRIPSI THP 2001 NO TOPIK JUDUL PENULIS EKSTRAKSI ALBUMIN IKAN GABUS <APHIOCHEPALUS SHLATSU> 1 ALBUMIN IKAN PENGARUH SUSU & LAMA PEMANASAN SERTA FAKSINASI ALBUMIN Agus Heri S. MENGGUNAKAN ASAM HIDROLISA SELULOSA AMPAS GARUT <MARANTA ARRUNDINACIAAE l> Yuliana Yasmin 2 AMPAS GARUT OLEH SEL TRICHODERMA VIRIDE AMOBIL DENGAN METODE D. PENJEBAKAN MENGGUNAKAN MATRIK Ca - ALGENAT PENYUSUNAN FORMULA BUBUR BAYI BERBAHAN TEPUNG UBI JALAR BERTUNAS <IPOMOE BATATAS I> DAN TEPUNG KECAMBAH KACANG 3 BUBUR BAYI Pebru Yuwono KACANGAN DENGAN LINIER PROGRAMMING UNTUK MENCAPAI KECUKUPAN PROTEIN , VITAMIN C, BESI, DAN KALSIUM PENGARUH KONSENTRASI BUSA DAN SUHU PENGERINGAN TERHADAP BUBUR 4 SIFAT FISIK TEPUNG BUBUR MANGGA KEVEINE (MANGIVERA Lilik Fatmawati MANGGA ADORATAGRIFF) PEMBUATAN CAKE TEMPE KAJIAN PROPORSI TEPUNG TEMPE DENGAN 5 CAKE TEMPE Dian Riasari TEPUNG GANDUM DAN PROPORSI GULA AREN DENGAN GULA PASIR . CANGKANG OPTIMASI PROSES' DEMINERALISASI CANGKANG RAJUNGAN 6 Zohan Effendi RAJUNGAN <PRATUNUS BELAGICUS> KAJIAN SUHU DAN WAKTU DEMINERALISASI . PENGARUH LAMA PERENDAMAN DAN PH. LARUTAN ASAM PHOSPAT CARANG EMAS Bunga Herawati 7 (H3PO4) TERHADAP SIFAT FISK: KIMIA DAN ORGANOLEPTIK CARANG UMBI KIMPUL M. ETAS UMBI KEMPUT <XANTHOSOMA SAGITTIPOLIUM SCHAAT> PENGARUH PROPORSI TEPUNG UBI JALAR <EPOMEA,,BATATAS I> DN COOKIS UBI 8 TEMPE SERTA PENAMBAHAN FRUKTOSA TERHADAP MUTU COOKIS UBI Nur Sobariyatun JALAR JALAR STUDI KEAMANAN PANGAN DAN KARAKTERISTIK FISIKA KIMIA SERTA 9 CORNET BEEF ORGANOLEPT CORNED BEEF YANG BEREDAR DI BEBERAPA PASAR Ismi Susilawati SWALAYAN KODYA MALANG <KAJI NETRIT DAN PEWARNA BUATAN > CRACKERS PEMBUATAN VEGETATABLE CRACKERS TINJAUAN PROPORSI TEPUNG Heni 10 VEGETABLES TERIGU, TEPUNG JAGUNG SERTA PENAMBAHAN MENTEGA PUTIH . Kurniatiningsih PENGARUH PH DAN LAMA PERENDAMAN HCI TERHADAP SIFAT FISIKO DAGING 11 KIMIA DAN ORGANOLEPTIK DAGING SINTETIK DARI BUNGKIL KACANG Dwi Yuri D. SINTETIK , TANAH PENGARUH PROPORSI TEPUNG (BERAS KETAN DAN UBI JALAR) SERTA 12 DODOL KETAN Iwan Hendriana PENAMBAHAN SANTAN TERHADAP KUALITAS DODOL KETAN PEMBUATAN DODOL WALUH <CURURBITA MOSCHATADUCH>. KAJIAN DODOL KETAN 13 PENAMBAHAN TEPUNG KETAN DAN TERIGU SERTA GULU PASIR Rahmi Irawati WALUH TERHADAP SIFAT FISIKO .KIMIA DAN ORGANOLEPTIK PEMBUATAN EDIBLE FILM (KAJIAN KONSENTRASI TAPIOKA. DAN 14 EDIBLE FILM Desi Purwitasari KONSENTRASI KARAGINAN TERHADAP BEBERAPA FISIK EDIBLE FILM) PEMBUATAN EVERVESCENT MENGKUDU <MORINDA CETRIFOIA> : EFFERVESCEN Ermy 15 KAJIAN JENIS ASAM DAN KONSENTRASI DEKSTRASA M.ONOHIDRAT T MENGKUDU Wardiningsih TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK EKSTRAK MIKROENKAPSULASI EKSTRAK DAUN SUJI (PLIOMELE ANGUSTIFOLIA) 16 Yati Hidayati DAUN SUJI DENGAN PENGERING EKSTRAKSI EKSTRAKSI PEWARNA ALAMI DARI KULIT BUAH MANGGIS <GARCINIA 17 KULIT MANGASTANA L> KAJIAN KONSENTRASI HCL DAN APLIKASINYA PADA Irwin Dani MANGGIS YOGHURT PENGARUH JAGUNG DENGAN UBI JALAR <iPOMEA BATATAS 1> DAN EKSTRUSI 18 KEDELAI <GLIANE MASE> BERGEMANISASI TERHADAP SIFAT PRODUKS Umi Hannidah BASIS JAGUNG EKSTRUSI BASIS JAGUNG FORTIFIKASI KUPANG PADA MAKANAN RINGAN PRODUK EKSTRUSI EKSTRUSI Dallah Retno 19 JAGUNG : TINJAUAN DARI JENIS DAN PROPORSI KUPANG YANG JAGUNG Mentari DITAMBAHKAN PENGARUH KONSENTRASI SKARTENING DAN AGAR SBY TABILIZER ES KRIM 20 TERHADAP KUALITAS FISIK KIMIA DAN ORGANOLEPTIK ES CREAM Iffah Zubaidah KACANG HIJAU KACANG HIJAU <VEGAN RADIATE 1> PEMBUATAN ES KRIM SUSU TEMPE KAJIAN DARI JENJS STABILIZER DAN ES KRIM 21 KONSENTRASI SKARTENING TERHADAP KUALITAS FISIKO KIMIA DAN Fona Herlina TEMPE ORGANOLEPTIKNYA PENGARUH PROPORSI TEPUNG UBI JALAR BERTUNAS DAN TEPUNG " 22 FLAKE KACANG KEDELAI BERKECAMBAH SERTA.PENGARUH LAMA Heryunah PENGARUH PROPORSI UBI KAYU DATA TEPUNG GAPLEK SERTA 23 GETUK LINDRI PENAMHAHAN AIR TERHADAP ASPEK KUALITAS FISIK KIMIA DAN Faris Pradini H. ORGANOLEPTIK GETUK LINDRI KLARIFIKASI TETES TEBU SEBAGAI BAHAN BAKU GULA CAIR DENGAN Rani Latu 24 GULA CAIR METODE FASFATENSI Parisa PENGEMBANGAN MODEL GENERIK HACCP UNTUK INDUSTRI Indria 25 HACCP PEMBEKUAN UDANG Purwaningrum IMMOBILISASI SEL ANTHROBACTER SP. NRRI, B.3728 PENGHASIL IMMOBILISASI 26 GLUKOSA ESOMARASE MENGGUNAKAN GELATIN TEPE B. DAN Alexander R.O SEL NRR 3728 GLUTANAL DEHID ISOLASI KITIN DARI CANGKANG RAJUNGAN < PORTUNUS PELAGICUS> . 27 ISOLASI KITIN KAJIAN SUHU DAN WAKTU PROSES DIPROTENASI Ida Ayu Ulifah PENGARUH PROPORSI BLIGO <BENINCOSA HISPIDA> NANAS <ANANAS Zulianti Hidayah 28 JAM BLIGO COMOSMUS I MER> DAN PROPORSI SUKROSA FRUKTOSA TERHADAP . SIFAT FISIK KIMIA DAN ORGANOLEPTIK JAMBU BLIGO / PENGARUH LAMA FERMENTASI DAN PASTEURISASI TERHADAP 29 JAMU BELIK. Supri Astuti KUALITAS JAMU BATIK SELAMA PENYIMPANAN . JAMUR TIRAM PROSEDUR OPERASI STANDART PENGERINGAN JAMUR TIRAM PUTIH 30 Arty anti Hartati PUTIH <PLEUROTIRS FLORIDA> PEMBUATAN JELLY APEL <MALUS SYLVISTRISMULL> VARITAS ANNA JELLY APEL Iriyanti Ningrum 31 KAJIAN. PROPORSI AIR PEREBUSAN BUAH DAN KONSENTRASI GULA ANNA T TERHADAP SIFAT FLSIK KIMIA & ORGANOLEPTIK STUDI PEMBUATAN JELLY NANGKA <ARTOCORPUS HETERO PHYLLUS> 32 JELLY NANGKA Anggia S. A. TINJAUAN KONSENTRASI KARAGENAN DAN PENAMBAHAN GULA PENGARUH PROPORSI TEPUNG (BERAS KETAN DAN GAPELEK) SERTA JENANG 33 PENAMBAHAN SANTAN TERHADAP ATRIBUT KUALITAS FISIK KIMIA DAN Budi Setiawan BERAS KETAN ORGANOLEPTIK JENANG JENANG PENGARUH PENAMBAHAN SORBITOL DAN ANTIAKSI DAN (BHA-BHT) 34 Rodifa Choruly KETAN TERHADAP KUALITAS JENANG KETAN SELAMA PENYIMPANAN PEMBUATAN KERUPUK NANAS : KAJIAN PENAMBAHAN BUBUR BUAH KERUPUK 35 NANAS DAN NA HCO3 TERHADAP SIFAT FISIK KIMIA DAN ORGANOLEPTIK Kabul Abdillah NANAS . KECAP PEMBUATAN KECAP KACANG TANAH (ARACHIS HYPHOGEA I.) KAJIAN 36 KACANG LAMA FERMENTASI DAN KONSENTRASI LARUTAN GARAM TERHADAP Erni Lismayanti TANAH SIFAT FISIK, KIMIA SERTA ORGANOLEPTIK KECAP. KONSENTRAT APLIKASI PEMBUATAN BEKU PADA PEMBUATAN KONSCTRAT AIR BUAH 37 AIR BUAH MANGGA PAKIL MANGIFERA FOETIDA LOUR> KAJIAN DARI LAMA Fajar Ma'rufin MANGGA FILTRASI SENTGFEEGOL DAN ULANGAN PEMEKATAN PEMBUATAN KUE SATU . KAJIAN DARI SUBSTITUSI BAHAN BAKU DAN 38 KUE SATU PROPORSI GULA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK Fitri Achiyati KUE SATU PEMBUATAN BUBUK KUNYIT <CUCURMA LONGA 1> CELUP PENGARUH 39 KUNYIT CELUP Siti Sakdiyalt KONSENTRASI NA METABIL SULFITE DAN WAKTU BLANCHING PEMBUATAN MADU MONGSO : KAJIAN DARI LAMA FERMENTASI TAPE MADU 40 KETAN DAN PENAMBAHAN SORBITOL TERHADAP SIFAT FISIK KIMIA DAN Ibnul Huda MONGSO ORGANOLEPTIK MANISAN MANISAN KULIT SEMANGKA <CITRULLUS VULGARISSCBARIL> KAJIAN 41 KULIT KONSENTRASI CaCL2 DAN LAMA BLANCHING TERHADAP SIFAT FISIKO Irda Hastuti SEMANGKA KIMIA DAN ORGANOLEPTIK STUDI KEAMANAN PANGAN DAN KARAKTERISTIK SIFAT FISIKO KIMIA DAN 42 MIE BASAH ORGANOLEPTIK MIE BASAH DI PASAR KODYA MALANG (KAJIAN BORAKS Retno Megawati FORMALIN DAN PEWARNA SINTETIS) STUDI KUALITAS KANDUNGAN MINYAK BEKAS KANDUNGAN MINYAK 43 MINYAK BEKAS BEKAS PENGGORENGAN KERUPUK PUTIH PADA PERUSAHAAN YANG Yusnita Dewi BERADA DI KECAMATAN SUKUN DAN BLIMBING KODYA MALANG MINYAK. STUDI BEBERAPA SIFAT FISIK KIMIA MINYAK GORENG BEKAS 44 GORENG Anna Fadillah PENGGORENGAN KERIPIK PEPAYA SISTEM VAKUM BEKAS PENGARUH PERBEDAAN KONSENTRASI KANSTIH SODA DAN SUHU PADA MINYAK PROSES NETRALISASI DISERTAI BLANCHING MINYAK GORENG BEKAS Imawati 45 GORENG PENGGORENG KERIPIK TEMPE TERHADAP KARAKTERISTIK MINYAK Warastuti BEKAS GORENG YANG DIHASILKAN MINYAK IDENTIFIKASI KERUSAKAN MINYAK GORENG BEKAS PADA BEBERAPA Metta 46 GORENG PENJUAI GORENGAN DI KECAMATAN LOWOKWARU KODYA MALANG Kusumawati BEKAS EKSTRAKSI MINYAK KELAPA <COCOS NUCIFERA > PROSES BASAH MENGGUNAKAN EKSTRAK BUAH NANAS <ANANAS COSMOSUS 1> KAJIAN 47 MINYAK KASAR Suyatno DARI PENAMBAHAN EKSTRAK BUAH NANAS DAN SUHU PEMERAMAN TERHADAP KUALITAS RENDEMAN DAN MUTU MINYAK KASAR PENGARUH FASFALASI DAN PENAMBAHAN FLOKUIAN ANION Keterin Kenyo 48 NIRA TEBU <POLIAKRIAMID TERHIDIOLISA SEBAGIAN> TERHADAP KUALITAS NIRA P. TEBU TERKLARIFIKASI PENGEMBANGAN SEL ARTKROBACTER SP. NRRL B.3728 PENGHASIL 49 NRRL 3728 Jamroni GLUKOSA LSOINERASE DENGAN POLIETEHNEMIN DAN GLUTARALDEHED OPTIMASI PENGGUNAAN EKS DEDAK GANDUM SEBAGAI MEDIA FERMENTASI PRODUKS DEKSTRAN OLEH LEUCONOSTOS MESEN 50 NRRL B512 (F) Arif Priyo T. TEROIDES NRRL B512 (F) DAN KARAKTERISASI DARI DEKSTRAN YANG DIHASIIKAN STUDI PRODUKSI DEKSTRAN OLEH LEUCONOSTOC MESENTEROIDES 51 NRRL B512 F NRRL B 512 F DENGAN MENGGUNAKAN NIRA TEBU (NIRA KENTAL) Joko Yuwono SEBAGAI MEDIA FERMENTASI PEMBUATAN NUGGETS KUPANG <CORBULA FABA HINDS> KAJIAN NUGGET 52 PENAMBAHAN; TEPUNG TERIGU DAN KUNING TELUR TERHADAP SIFAT Puspita Rini KUPANG FISIK KIMIA DAN ORGANOLEPTIK PEANUT PENGARUH PENAMBAHAN PASTA UBI JALAR TERHADAP KUALITAS Maria Dian A. 53 BUTTER PEANUT BUTTER W. PEANUT PENGARUH PENAMBAHAN PASTA UBI JALAR TERHADAP KUALITAS Mar'atul 54 BUTTER PEANUT BUTTER Mahmudah PEMURNIAN PROSES PENGGUNAAN DOLOMIT SEBAGAI SUBSTITUSI PADA PEMUMIAN 55 Kunti Nursasiati NIRA NIRA DI PG SULFITASI PENGARUH KONSENTRASI SARI BUAH APEL MUDA JENIS MANALAGI DAN Setiya Ani 56 PERMEN JELLY KARAGENAN TERHADAP KUALITAS PERMEN JELLY Mustikasari PEMANFAATAN CACAO SWEAT UNTUK PERMEN JELLY : KAJIAN DARI 57 PERMEN JELLY Ruri Endah P. JURMLAH CACAO SWEAT DAN KONSENTRASI GULA PENGARUH PROPORSI TEPUNG TERIGU DENGAN BRAN GANDUM Diah Nurindah 58 ROTi TAWAR SEBAGAI SUMBER SERAT DAN PERSENTASE PENGGUNAAN YEAST A. TERHADAP MUTU ROTI TAWAR PEMBUATAN TEPUNG TERIGU BERSERAT TINGGI (KAJIAN PEMANFAATAN 59 ROTI TAWAR FINE BRAM DAN POLLARD GANDUM SEBAGAI SUMBER SERAT DAN Yudi Santoso APLIKASINYA PEMBUATAN ROTI TAWAR) PENGARUH PROPORSI TEPUNG (BERAS KETAN DAN UBI JALAR ) SERTA SALON PENGGUNAAN KELAPA PARUT OVEN DAN SANGRAI TERHADAP SIFAT 60 Ilah Jazilah
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