{"id":458,"date":"2025-06-02T14:22:16","date_gmt":"2025-06-02T14:22:16","guid":{"rendered":"https:\/\/thpertanian.faperta.unpatti.ac.id\/?page_id=458"},"modified":"2025-07-22T00:55:07","modified_gmt":"2025-07-22T00:55:07","slug":"penelitian-dosen","status":"publish","type":"page","link":"https:\/\/thpertanian.faperta.unpatti.ac.id\/?page_id=458","title":{"rendered":"Penelitian Dosen"},"content":{"rendered":"\t\t
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Nama Peneliti<\/th>Judul Penelitian<\/th>Tahun<\/th>\n<\/tr>\n<\/thead>\n
Ir. G. H. Augustyn, M.Si<\/td>PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JUS PISANG TONGKA LANGIT (Musa troglodytarum L.)<\/td>2025<\/td>\n<\/tr>\n
<\/td>KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN PUREE NANGKA (Arthocarpus heterophyllus)<\/td>2025<\/td>\n<\/tr>\n
<\/td>Pengaruh Penambahan Karboksil Metil Selullosa (CMC) Terhadap Karakteristik Kimia dan Organoleptik Sirup Jeruk Kisar<\/td>2025<\/td>\n<\/tr>\n
Ir. R. Breemer, M.Si<\/td>Characteristics of composite edible films from sago starch and gelatin<\/td>2025<\/td>\n<\/tr>\n
<\/td>Pengaruh Suhu, Sistim Penyimpanan dan Lama Penyimpanan Terhadap Karakteristik Kimia Buah Tomat<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Kimia dan Organoleptik Jelly Drink Galoba (Hornstedtia alliacea) dengan Variasi Konsentrasi Gum Arab<\/td>2025<\/td>\n<\/tr>\n
<\/td>PENGARUH SUHU DAN SISTIM PENYIMPANAN TERHADAP MUTU FISIK TOMAT<\/td>2025<\/td>\n<\/tr>\n
<\/td>Mutu Organoleptik Gandaria Hasil Restruktuisasi Menggunakan AgarAgar<\/td>2025<\/td>\n<\/tr>\n
<\/td>Pengaruh Sistim Penyimpanan dan Lama Penyimpanan Terhadap Mutu Fisik Tomat (solanum lycopersicum)<\/td>2025<\/td>\n<\/tr>\n
<\/td>Pengaruh Penambahan Sari Lemon Cina (Citrus miceocarpa) Terhadap Karakteristik Fisikokimia Dan Organoleptik Hard Candy Pala (Miristica fragrans Houtt)<\/td>2025<\/td>\n<\/tr>\n
Dr. Ir. S. Palijama, M.P<\/td>Pengaruh Konsentrasi CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Fisikokimia Dan Organoleptik Jelly Drink Air Kelapa Muda<\/td>2025<\/td>\n<\/tr>\n
<\/td>Pengaruh Pengemasan dan Lama Penyimpanan Terhadap Karakteristik Kimia dan Fisik Pisang Tongka Langit (Musa troglodytarum L.)<\/td>2025<\/td>\n<\/tr>\n
<\/td>KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN PUREE NANGKA (Arthocarpus heterophyllus)<\/td>2025<\/td>\n<\/tr>\n
Dr. Ir. M. Mailoa, M.Si<\/td>Utilization of Durian Seed Flour (Durio Zibethinus Murr) in the Manufacture of Cookies<\/td>2025<\/td>\n<\/tr>\n
<\/td>Faktor-Faktor Penyebab Stunting Pada Anak Balita Di Desa Lamahang dan Desa Wasbakat Kabupaten Buru<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Nugget Ikan Kombinasi Cakalang (Katsuwonus pelamis) dan Wortel (Daucus Carrota L)<\/td>2025<\/td>\n<\/tr>\n
Dr. V. N. Lawalata, S.P., M.Si<\/td>Karekteristik Organoleptik Nugget Tempedengan Penambahan Konsentrasi Daging Buah Pala<\/td>2025<\/td>\n<\/tr>\n
<\/td>Pengaruh Konsentrasi CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Fisikokimia Dan Organoleptik Jelly Drink Air Kelapa Muda<\/td>2025<\/td>\n<\/tr>\n
Prof. Dr. F. J. Polnaya, S.P., M.P<\/td>Characteristics of composite edible films from sago starch and gelatin<\/td>2025<\/td>\n<\/tr>\n
<\/td>Prebiotic potential of resistant starch derived from native, phosphorylated and crosslinked sago starches<\/td>2025<\/td>\n<\/tr>\n
<\/td>The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Kimia dan Organoleptik Jelly Drink Galoba (Hornstedtia alliacea) dengan Variasi Konsentrasi Gum Arab<\/td>2025<\/td>\n<\/tr>\n
Dr. H. C. D. Tuhumury, S.P., M.FoodSc<\/td>Pengaruh Konsentrasi GulaTerhadap Karakteristik Kimia dan Organoleptik Wine Durian (Durio zybethinus Murr)<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Organoleptik Yoghurt Berbahan Dasar Susu Kenari<\/td>2025<\/td>\n<\/tr>\n
E. Moniharapon, S.Pi., M.Si., M.Sc., PhD<\/td>Karakteristik Nugget Ikan Kombinasi Cakalang (Katsuwonus pelamis) dan Wortel (Daucus Carrota L)<\/td>2025<\/td>\n<\/tr>\n
<\/td>Faktor-faktor penyebab stunting pada anak Balita Di desa Lamahang Dan Desa Wabakat Kabupaten Buru<\/td>2025<\/td>\n<\/tr>\n
<\/td>Pengaruh Konsentrasi GulaTerhadap Karakteristik Kimia dan Organoleptik Wine Durian (Durio zybethinus Murr)<\/td>2025<\/td>\n<\/tr>\n
S. G. Sipahelut, S.P., M.Sc<\/td>KARAKTERISTIKFISIK DAN PREFERENSI KONSUMEN TERHADAP JELLY DRINKPALA (Myristica fragrans H.) DENGAN VARIASI KONSENTRASI GELATIN<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Fisik dan Preferensi Konsumen Terhadap Minuman Teh dengan Penambahan Sari Buah Pala<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Fisikokimia dan Organoleptik Velva Pala (Myristica fragrans Houtt.) dengan Penambahan Gula Aren<\/td>2025<\/td>\n<\/tr>\n
Dr. C. G. C. Lopulalan., S.P., M.Si<\/td>KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JELLY DRINK FILTRAT DAUN KELOR YANG DITAMBAHKAN GELATIN<\/td>2025<\/td>\n<\/tr>\n
P. Picauly, S.P., M.P<\/td>Characteristics of composite edible films from sago starch and gelatin<\/td>2025<\/td>\n<\/tr>\n
<\/td>The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Kimia dan Organoleptik Jelly Drink Galoba (Hornstedtia alliacea) dengan Variasi Konsentrasi Gum Arab<\/td>2025<\/td>\n<\/tr>\n
<\/td>KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JELLY DRINK FILTRAT DAUN KELOR YANG DITAMBAHKAN GELATIN<\/td>2025<\/td>\n<\/tr>\n
G. Tetelepta, S.P., M.Sc<\/td>PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JUS PISANG TONGKA LANGIT (Musa troglodytarum L.)<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Kimia dan Organoleptik Jelly Drink Galoba (Hornstedtia alliacea) dengan Variasi Konsentrasi Gum Arab<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karakteristik Organoleptik Yoghurt Berbahan Dasar Susu Kenari<\/td>2025<\/td>\n<\/tr>\n
<\/td>Pengaruh Perbandingan Sari Buah dan Air Terhadap Mutu Sirup Buah Lemon Cina (Citrus microcarpa B.)<\/td>2025<\/td>\n<\/tr>\n
<\/td>Karekteristik Organoleptik Nugget Tempe dengan Penambahan Konsentrasi Daging Buah Pala<\/td>2025<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-458","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/thpertanian.faperta.unpatti.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thpertanian.faperta.unpatti.ac.id\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/thpertanian.faperta.unpatti.ac.id\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/thpertanian.faperta.unpatti.ac.id\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thpertanian.faperta.unpatti.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=458"}],"version-history":[{"count":4,"href":"https:\/\/thpertanian.faperta.unpatti.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/458\/revisions"}],"predecessor-version":[{"id":666,"href":"https:\/\/thpertanian.faperta.unpatti.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/458\/revisions\/666"}],"wp:attachment":[{"href":"https:\/\/thpertanian.faperta.unpatti.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}