Ditapis dengan
Status Mutu Mikrobiologis Dan Sensoris Cumi-Cumi (Loligo Sp) Asin Kering Yang…
Abstrak Penelitian ini bertujuan untuk mengevaluasi status mutu mikrobiologis dan sensoris cumi-cumi asin kering yang dipasarkan di Pasar Pagi Arengka Pasar Pekanbaru. Cumi-cumi asin kering dari berbagai daerah asal dan waktu penyimpanan diambil sampelnya dari pasar. Sampel diambil secara acak dari tiga pedagang dan dianalisa untuk kadar air, mutu mikrobiologis dan sensoris. Kadar air, mutu mi…
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- Deskripsi Fisik
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- Judul Seri
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- 1804111246
Aktivitas Antibakteri Ekstrak Daun Mangrove (Sonneratia Alba) Terhadap Bakter…
Abstract Sonneratia alba is a species of mangrove that is widely used by people in coastal areas. S. alba leaves are known to have bioactive compounds that have potential as antibacterial. B. cereus is a pathogenic bacteria that can cause food spoilage, especially in fishery products, so its growth must to be inhibited using natural antibacterial such as S. alba leaves. This study aimed to qua…
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- 1804111487
Status Mutu Mikrobiologis Dan Sensoris Ikan Asap Baung Dan Patin Yang Dipasar…
Absctract This study aimed to evaluate the microbiological and sensory quality status of smoked fish marketed at Pasar Bawah Pekanbaru. Smoked fish consisting of different types, origins of production and shelf life were sampled from three fish traders at Pasar Bawah Pekanbaru. Baung smoked fish and catfish which represent origin of production and shelf life were taken asepsis from three trade…
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- 1804111589
Karakteristik Minyak Ikan Sembilang (Paraplotosus Albilabris) Yang Diekstraks…
ABSTRACT White eel tailed catfish is a fish that has a fairly high oil content and can be obtained through extraction. This study aims to determine the best temperature during the oil extraction process with the dry rendering method for the characteristics of the oil obtained from white eel tailed catfish. The method used in this study was an experimental method with a non-factorial Completely …
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- 1804112855
Status Mutu Mikrobiologis Dan Sensoris Terasi Udang Rebon Yang Dipasarkan D…
ABSCTRACT This study aimed to evaluate the microbiological and sensory quality status of shrimp paste marketed in Pekanbaru Kodim market. Rebon shrimp paste is obtained from different regions of origin of production and storage time is sampled from the market, each sample is randomly taken from three swords. Samples were analyzed for chemical, microbe,ological and sensory qualities. The highes…
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- 1804111243
Efektifitas Jeruk Nipis (Citrus Aurantifolia) Dan Buah Tomat (Solanum Lycoper…
ABSTRACT Blood mussels are one of the marine life that live in filter feeders. Because the way of life of shellfish that immerse themselves in mud causes a high content of heavy metals in the shellfish body, one of which is Lead (Pb) and Cadmium (Cd). The reduction of heavy metal levels can be done using citric acid found in lime and tomato fruits. This study aims to determine the effect of so…
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- Deskripsi Fisik
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- 1804110888
Pengaruh Waktu Berbeda Terhadap Kadar Astaxanthin Dan Aktivitas Antioksidan …
Abstract Vanname shrimp (Litopenaeus vannamei) is one of the biggest exports in Indonesia and it produces shrimp waste in the from of a carapace. This study aimed to determine the effect of different time on astaxanthin content and antioxidant activity of the vanname shrimp carapace (L. vannamei) extraction using acetone. The research method is an experimental method with completely randomized…
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- 1804112615
Pengaruh Penbambahan Tepung Biji Durian (Durio Zibethinus Murr) Terhadap Kom…
ABSTRACT This study aims to determine the effect of adding durian seed flour to the quality (organoleptic and proximate) of the nugget of stingray (Ilisha elongate). The research method used is experimental, which is processing the prickly fish nuggets with the addition of durian seed flour. Non-factorial Completely Randomized Design (CRD) was used with 4 levels of treatment, namely N0(0%), N1…
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- 1504112683
Karakteristik Mutu Kulit Dim Sum Hakau Yang Difortifikasi Dengan Tepung Rumpu…
ABSTRACT This study aimed to determine the texture characteristics of hakao dim sum wrappers fortified with seaweed flour (Eucheuma cottonii). The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely K0 (0% seaweed flour), K1 (60% seaweed flour) K2 (70% seaweed flour) K3 (80% seaweed flour). The test parameters were organoleptic quality…
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- 1804111559
Pemanfaatan Buah Mangrove Pedada (Sonneratia Caseolaris ) Sebagai Pengawet …
ABSTRACT Tilapia is a food ingredient that is easily subject to decay and damage (perishable food). This damage can occur biochemically as well as microbiologically. Mangrove fruit (Sonneratia caseolaris) contains antibacterial compounds that can inhibit the growth of microorganisms that cause decay in fishery products. Therefore, this study was conducted to determine the effect of the concent…
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- 1804111520
Identifikasi Senyawa Bioaktif Dan Aktivitas Antioksidan Ekstrak Rumput Laut …
ABSTRACT Caulerpa lentillifera is a green seaweed that has bioactive compounds and antioxidant activity. This study was aimed to determine the yield, bioactive compounds, and antioxidant activity of dried Caulerpa lentillifera extract. The research method used is explorative, by extraction using different solvents (methanol, ethyl acetate, and n-hexane) and the data were analyzed descriptively…
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- 1804111694
Karakteristik Mutu Bekasam Ikan Patin (Pangasius Djambal) Yang Difermentasi M…
Abstract Catfish (Pangasius sp.) is one of the freshwater fishery commodities that has high economic value. Catfish rapidly decays, so an alternative is needed to extend its shelf life, such as Bekasam fermented products. Bekasam is traditionally processed with the addition salt and carbohydrates. Carbohydrates in the manufacture of Bekasam serve as an energy source for lactic acid bacteria. B…
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- 1804113601
Uji Aktivitas Antioksidan Tinta Cumi-Cumi (Loligo Duvauceli) Diekstraksi Deng…
ABSTRACT Squid ink contains secondary metabolites that function to avoid enemy attacks. Several secondary metabolite compounds have been able to determine the presence of antioxidant activity. Maceration is a way to get extracts and bioactive compounds in a sample. This study aimed to identify bioactive compounds and determine antioxidant activity in L. duvauceli ink extract. The method in thi…
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- 1804123915
Karakteristik Hidrolisat Protein Ikan Nila (Oreochromis Niloticus) Dengan Men…
ABSTRACT Tilapia (Oreochromis niloticus) was one of the large freshwater fish commodities in Indonesia. The fish has the potential as a raw material for fish protein hydrolysates. Fish protein hydrolysates use specific and extensive ongoing enzymes capable of influencing the formation of peptides and amino acids. This study aimed to determine the effect of the addition of different concentrati…
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- 1804112032
Studi Karakteristik Kimiawi Dari Garam Daun Mangrove (Sonneratia Alba)
Abstract The use of high sodium table salt (NaCl) in every daily food processing can lead to uncontrolled sodium consumption so that it can cause hypertension. The purpose of this study was to determine the potential of leaves of the Sonneratia alba mangrove plant as a functional salt preparation and to determine the chemical characteristics of the leaf salts produced. One way to maintain or c…
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- 1804112771
Fortifikasi Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Roti Sobek
ABSTRACT The aims of this study was to determine the proximate content of torn bread fortified with the I. elongata flour. The material used in this studied I. elongata purchased directly from fishermen in Selat Panjang, Meranti Islands. The design of this study uses a complete randomized trial pattern with three repetitions. The test parameters are moisture content, ash, fat, carbohydrate and…
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- 1804111505
Pendugaan Umur Simpan Cookies Chlorella Sp Dalam Kemasan Berbeda
ABSTRACT This study aimed to estimate the shelf life of Chlorella sp cookies in different packaging using HDPE and aluminum foil packaging. The method used was Arrhenius and stored at a temperature of 25ºC and 35ºC with an observation time interval of 5 days for 30 days. Parameters observed were organoleptic fungal growth and moisture content. The results showed that on the 30th day organole…
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- 1804113419
Pengaruh Penambahan Tepung Porang (Amorphophallus Oncophyllus) Terhadap Mutu …
ABSTRAK Snakehead fish noodles with the addition of porang flour is a food diversification by utilizing local food to increase the added value and nutrition of wet noodles. This study aims to determine the quality characteristics (organoleptic and chemical) of snakehead fish noodles. The research method used was a one-factor Completely Randomized Design (CRD), with 4 levels of treatment consis…
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- 1804113430
Pemanfaatan Ekstrak Rumput Laut Merah (Eucheuma Cottonii) Sebagai Bahan Alami…
ABSTRACT Eucheuma cottonii is a type of red seaweed have bioactive components, one of which is its function as an antibacterial. This study was aimed to determine of the characteristic of hand sanitizer with an active ingredient of E.cottonii extract as an antibacterial. The research method was used experimental, with a non-factorial completely randomized design (CRD). The treatment was used d…
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- 1504110021
Studi Formulasi Mayonaisse Dengan Penambahan Limbah Udang Vaname (Litopenaeus…
Abstract Litopenaeus vannamei is a commodity favored by the community, because it has a savory taste and dense meat. However, with the high demand, it also affects the unused shrimp shell waste. So there is a need for alternatives for handling the waste, one of which is the manufacture of mayonnaise. Then it is necessary to conduct a scientific study to obtain a formulation that has characteri…
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- 1604123781
Karya Umum 
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