Ditapis dengan
Perubahan Mutu Sensoris Dan Mikrobiologis Filet Patin (Pangasius Sp.) Flavor …
ABSTRACT Smoked fish is a traditional product of Riau region which is widely liked by the public because it has delicious and specific taste and smell. In this research, smoked flavored fillets were smoked with different moisture content, high (40- 60%) and low (15-25%). The quality and shelf life of smoked flavored filets were evaluated based on sensory, microbiological and moisture conte…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1704111477
Karakteristik Mutu Dodol Kentang Dengan Penambahan Rumput Laut (Eucheuma Spin…
Abstract This study aimed to determine the quality characteristics of potato dodol quality with the added seaweed (Eucheuma spinosum). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely D0 (0% Eucheuma spinosum), D1 (5% Eucheuma spinosum), D2 (10% Eucheuma spinosum), D3 (15% Eucheuma spinosum). The test parameters carried out…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804113338
Penggunaan Suhu Pemanasan Berbeda Terhadap Kandungan Protein Terlarut Dan Alb…
Abstract Eel (Monopterus albus) is a freshwater species that lives in Indonesian waters. Fish has the potential as a functional food, to utilize this fish, research is carried out. The purpose of this study was to determine the value of the chemical composition of the eel, the yield value of the eel extract and to determine the effect of different heating temperatures on the dissolved protein …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804124102
Studi Penerimaan Konsumen Terhadap Dim Sum Dengan Jenis Daging Ikan Berbeda
ABSTRACT The study aims to find out the level of consumer acceptance of dim sum from different types of fish meat such as catfish (clarias sp and pangasius sp). And wants to know which is the best treatment for dim sum. The method of research used is a comparative study using T-test with a 2 levels of treatment namely, D1 Clarias sp meat and D2 Pangasius sp meat with a weight of 300 gr of each…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804124534
Pengaruh Fortifikasi Bubuk Chlorella Sp Pada Es Krim Rumput Laut (Eucheuma Co…
Abstract Ice cream is a food that is soft and frozen, made from milk. Currently there are many types of ice cream, one of which is seaweed ice cream, but has a look that is less liked by consumers. So with that it is necessary to fortify with natural ingredients that contain high nutritional value and are good for health, namely Chlorella sp. The purpose of this study is to determine the diffe…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804125145
Studi Penerimaan Konsumen Terhadap Kerupuk Udang Rebon (Acetes Sp.) Yang Disu…
ABSTRACT Nypa fruit (Nyfa fruticans) can be processed into flour as a substitute for starch sources and has a fairly high crude fiber content. Rebon shrimp crackers (Acetes sp.) are made from tapioca flour as a source of starch and has a low fiber content. It is hoped that the rebon shrimp crackers substituted with nypa fruit flour can be liked by consumers and can increase the fiber content i…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804113570
Substitusi Tepung Buah Nipah (Nypa Fruticans) Pada Pembuatan Nuget Ikan Lom…
Abstrack Nugget is one of the processed meat product made from ground meat that is generally formed into rectangular pieces and coated with breadcrumbs. Lomek fish nuggets with nypa fruit flour replacement is one of the diversification of fishery products that use nypa fruit flour as binding agent. This study aims to determine the level of consumer acceptance of lomek fish nuggets with nypa fr…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804113366
Studi Formulasi Dan Karakteristik Mutu Bakso Ikan Biang (Ilisha Elongata)
ABSTRACT This study aimed to determine the proximate content of biang fish balls. The material used in this study was biang fish which was purchased directly from fishermen in Selatpanjang, Kepulauan Meranti. The design of this study used a randomized trial pattern complete with three tests. The parameters tested are moisture content, ash, fat, proterin, carbohydrates and quality test. The mai…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804124646
Pengaruh Fortifikasi Tepung Rumput Laut Cokelat (Sargassum Sp.) Terhadap Kara…
Abstract Brown seaweed can be a functional food, the addition of brown seaweed flour to wet noodles is expected to add nutrition to these wet noodles. The aim of the research was to study the effect of fortification of brown seaweed flour on the quality characteristics of wet noodles, to determine the best concentration of brown seaweed flour on the quality characteristics of wet noodles, to d…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804110512
Pengaruh Jenis Kemasan Berbeda Terhadap Mutu Keripik Ikan Kembung (Rastrelli…
Abstract Mackerel can be processed into commercial products, to protect chips from damage to the quality of mackerel chips, it is necessary to protect chips using HDPE (K1) and aluminum foil (K2) packaging. The method used was the experimental method with a non-factorial randomized block design with the treatment of HDPE (K1) and aluminum foil (K2) packaging types with storage duration groups …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804111506
Studi Penerimaan Konsumen Terhadap Sosis Ikan Patin (Pangasius Hypophthalmus)…
ABSTRACT This study aimed to determine the effect of asian piegeonwings extract on the manufacture of catfish sausage and to determine the best concentration on consumer acceptance. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely, R0 (control), R1 (3% extract of asian piegeonwings), R2 (4% extract of asian piegeonwings) and R3…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804111386
Karakteristik Minyak Isi Perut Ikan Lele (Clarias Gariepinus) Yang Dimurnikan…
ABSTRACT Waste or by-product of catfish (Clarias gariepinus) which is rarely used is stomach. The contents of catfish stomach is extracted with dry rendering method will produce crude fish oil. Fish oil obtained as a by-product of smoked fish processing often contains a lot of impurities, so a purification process is needed using bentonite adsorbents and activated charcoal. This study aims to …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804112989
Pengaruh Waktu Maserasi Terhadap Kandungan Fitokimia Ekstrak Etanol Selada La…
Abstract This study aims to determine the best time of maceration on the yield value and determine the phytochemical content of sea lettuce. The method used in this study was an experimental method, namely testing the phytochemical content of sea lettuce extracted ethanol with different maceration times. The design used was a non-factorial Completely Randomized Design (CRD) with 3 treatments a…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804112849
Karakteristik Cangkang Kerang Kijing (Pilsbryoconcha Exilis) Sebagai Sumber …
Abstract Kijing are clams that live in fresh water, and have two parts, namely the meat which is widely used in the form of food, while the shell is still underutilized. The kijing shells of the mussel contains calcium and phosphate which may be hydroxyapatite. Hydroxyapatite Ca10(PO4)6(OH)2 is the mineral component of composer bones and teeth. The purpose of this study was to characteristic c…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804111464
Studi Formulasi Kerupuk Tepung Karapas Lobster Air Tawar (Cherax Quadricarina…
Absctract This study aimed to determine the effect of the formulation of freshwater carapace flour crackers (Cherax quadricarinatus) on consumer acceptance of the crackers produced. This study used experimental methods. The experimental design used was a complete non-factorial randomized design with four levels of treatment, namely D0 (without the addition of carapace flour), D1 (addition of 5…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1704111534
Pengaruh Konsentrasi Antioksidan Butylated Hydroxytoluenenterhadap Mutu Tepun…
Abstract Trash fish are small fish, including sword fish, sardines, goat fish, and rebon shrimp which have relatively low economic value. One of the by catch of this fishing business is trash fish which is often not utilized or just thrown away in the middle of the sea. This problem can be overcome or reduced by processing it into fish meal. The purpose of this study was to determine the effec…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804111234
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottoni) Pada Cookies Sagon …
ABSTRACT Cookies are one type of crispy pastries are also practical and can be eaten anytime and healthy. Type of cookies are tasty and healthy cookies sagon with the addition of seaweed flour. This study aims to determine the effect of the addition of seaweed flour as an additional ingredient in the manufacture of cookies sagon seaweed (Eucheuma cottoni), and a good concentration with the add…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804111426
Fortifikasi Bubuk Chlorella Sp. Terhadap Karakteristik Mutu Waffle
[email protected] ABSTRACT Waffles are a product of baking dough made from wheat flour in a patterned iron mould. The purpose of this study was to determine the effect of adding Chlorella sp. powder on waffle quality. The method used in this research is the experimental method. The design used was a completely randomized design with 4 treatment levels and 3 replications, namel…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804111699
Pengaruh Suhu Berbeda Terhadap Aktivitas Ekstrak Kasar Enzim Kolagenase Dari …
ABSTRACK Collagenase enzyme is a type of protease enzyme. The activity of enzyme is affected by substrate, temperature, inhibitor, and pH. One of the sources of enzymes is the internal organs of fish, namely the gut. This study aims was to determine the activity of the collagenase enzyme at different temperatures. The experimental design used was completely randomized non-factorial, an experime…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804124628
Kajian Mutu Bakso Ikan Patin (Pangasius Sp.) Pada Kondisi Kemasan Vakum Dan N…
Abstract Catfish meatballs are one of the pratical and high protein diversification of fishery products. But, the fishball themselves decompose very quickly due to their haigh water content, therefore a study was conducted on the study of quality of catfish meatball in vacuum and non vacuum packaging during cold storage (±5°C) to determine the effect of the shelf life of the different pa…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804113172
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah