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  • Open Access Indonesian
    Authors: 
    Hamdan Hadi Kusuma; Zuhairi Ibrahim; Zulkafli Othaman;
    Publisher: Institut Agama Islam Negeri Raden Intan Lampung

    The purposes of this research were to estimate the crystallite size, density, and chemical composition of the ingot Ti: Al2O3 crystal grown by the Czochralski method. The crystallite size and composition of Ti: Al2O3 crystals had been determined using x-ray diffraction (XRD) and energy-dispersive x-ray spectroscopy (EDXS). Based on the Archimedes principle, the density of the crystals had been determined. The XRD patterns showed a single central peak with high intensity for all samples. It indicated that all samples had a single crystal. The average value of the samples' crystallite size was in the range of 20.798 nm to 34.294 nm. The ingot crystal density and Ti composition increased from the top to the bottom part because the solid solution was distributed unevenly during the growth process.

  • Open Access Indonesian
    Authors: 
    Siallagan, Juwita Masniwati;
    Country: Indonesia

    The research was performed to find the effect of the first wood treatmeant and yeast consentration on the food functional product peuyeum of cassava. The research have been performed using factorial completely randomized design (CRD) with two factors : the first wood treatment (P) : (cassava and dried cassava ) and concentration yeast (K) : ( 3 %, 4 %, 5 %, 6 %). Parameter analysed were pH, total soluble solid, total acid, alcohol content, texture test with texturometere, organoleptic of flavour and taste. The result showed that the first wood treatmeant had highly significant effect on total soluble solid, total acid, alcohol content, organoleptic of taste and had no significant effect on pH, texture test with texturometere, and organoleptic of flavour. Yeast concentration had highly significant effect on pH, total soluble solid, total acid, alcohol content, texture test with texturometere, organoleptic of flavour and taste. The interaction of the first wood treatmeant and yeast consentration had highly significant effect on total soluble solid, total acid, organoleptic of flavour, taste and had no significant effect on pH, alcohol content and texture test with texturometere. 050305013

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Include:
The following results are related to Canada. Are you interested to view more results? Visit OpenAIRE - Explore.
2 Research products, page 1 of 1
  • Open Access Indonesian
    Authors: 
    Hamdan Hadi Kusuma; Zuhairi Ibrahim; Zulkafli Othaman;
    Publisher: Institut Agama Islam Negeri Raden Intan Lampung

    The purposes of this research were to estimate the crystallite size, density, and chemical composition of the ingot Ti: Al2O3 crystal grown by the Czochralski method. The crystallite size and composition of Ti: Al2O3 crystals had been determined using x-ray diffraction (XRD) and energy-dispersive x-ray spectroscopy (EDXS). Based on the Archimedes principle, the density of the crystals had been determined. The XRD patterns showed a single central peak with high intensity for all samples. It indicated that all samples had a single crystal. The average value of the samples' crystallite size was in the range of 20.798 nm to 34.294 nm. The ingot crystal density and Ti composition increased from the top to the bottom part because the solid solution was distributed unevenly during the growth process.

  • Open Access Indonesian
    Authors: 
    Siallagan, Juwita Masniwati;
    Country: Indonesia

    The research was performed to find the effect of the first wood treatmeant and yeast consentration on the food functional product peuyeum of cassava. The research have been performed using factorial completely randomized design (CRD) with two factors : the first wood treatment (P) : (cassava and dried cassava ) and concentration yeast (K) : ( 3 %, 4 %, 5 %, 6 %). Parameter analysed were pH, total soluble solid, total acid, alcohol content, texture test with texturometere, organoleptic of flavour and taste. The result showed that the first wood treatmeant had highly significant effect on total soluble solid, total acid, alcohol content, organoleptic of taste and had no significant effect on pH, texture test with texturometere, and organoleptic of flavour. Yeast concentration had highly significant effect on pH, total soluble solid, total acid, alcohol content, texture test with texturometere, organoleptic of flavour and taste. The interaction of the first wood treatmeant and yeast consentration had highly significant effect on total soluble solid, total acid, organoleptic of flavour, taste and had no significant effect on pH, alcohol content and texture test with texturometere. 050305013