Ditapis dengan
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
Karakteristik Mutu Es Krim Susu Kambing Dengan Fortifikasi Rumput Laut Coklat…
ABSTRACT This study aimed to determine the quality characteristics of goat's milk ice cream with fortified brown seaweed (Sargassum sp.). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely R0 (0% Sargassum sp.), R1 (5% Sargassum sp.), R2 (10% Sargassum sp.), R3 (15% Sargassum sp.). The test parameters carried out were organoleptic…
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- 1804113521
Pengaruh.Penambahan.Bubur.Rumput.Laut Merah. (Eucheuma.Spinosum) Terhadap.Mut…
Absctract The aims of this study was to analyze the effect of adding red seaweed (Eucheuma spinosum) porridge to the quality characteristics of peel off masks. Research was an experimental study that using a non-factorial completely randomized design method with four levels of treatments, namely with F0 treatment (without adding the seaweed porridge), F1 (by adding 10% of seaweed porridge), F2…
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- 1804113534
Pengaruh Fortifikasi Isolat Protein Kedelai (Glycin Max) Terhadap Mutu Bakso …
ABSTRACT This research aimed to determine the effect of isolate soy protein fortification for quality of carp fishballs. Method used in this study was the experiment method, by processing carp fishballs with addition of isolate soy protein. The design used in this experiment was a nonfactorial completely randomized design (CRD), which was an addition of isolate soy protein from weight of carp …
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- 1504121304
Pengaruh Penambahan Flavor Asap Cair Dengan Konsentrasi Berbeda Terhadap Mutu…
ABSTRACT Fish “otak-otak” are one of the diversified products of fishery products that have long been known by the wider community. During the last period, smoke has begun to be widely used in food processing, but it is still rare for fish “otak-otak” to be processed using liquid smoke as an additive . Liquid smoke has the main components, namely acids, phenol derivatives, and carbonyl…
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- 1504115231
Pengaruh Perbedaan Jenis Ikan Dalam Pembuatan Pempek Terhadap Penerimaan Kons…
ABSTRACT Fish is a food source of animal protein which is very useful for health. As a food ingredient, fish has many advantages over other animal protein sources. The purpose of this study was to determine the effect of different types of fish on the processing of pempek on the organoleptic characteristics produced. The experimental research method carried out experiments with the treatment o…
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- 1504120180
Pengaruh Substitusi Tepung Tapioka Dengan Tepung Sagu (Metroxylon Sogo Rottb)…
ABSTRACT This study aimed to determine the effect of substitution of sago flour (Metroxylon sogo rottb) with tapioca flour in the manufacture of pickhandle barracuda fish burgers and to determine the best concentration on consumer acceptance. The research method used was a non-factorial complete randomized design (CRD) with 5 levels, namely: sago flour TS0 (0%), TS25 (25%), TS50 (50%), TS75 (7…
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- 1704111418
Pengaruh Metode Perebusan Dan Pengukusan Terhadap Kadar Kalsium (Ca) Dan Fosp…
ABSTRACT Catfish (Pangasius hypophthalmus) is a fishery commodity that has high economic value. Fish bones are one of the wastes from the fishing industry that have not been used properly. Catfish bone waste contains calcium and phosphorus that humans need. The difference in processing processes will affect the quality of the fish bone meal produced. This study aims to determine the effect of …
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- 1504110167
Pengaruh Suhu Berbeda Terhadap Aktivitas Ekstrak Kasar Enzim Kolagenase Organ…
ABSTRACT Enzymes are biocatalysts that function to accelareta the rate of a chemical reaction without being involved in the reaction. Collagenase is a proteolytic enzyme capable of degrading polypeptide bonds. The activity of the enzyme hydrolyzing protein is influenced by several factors, namely temperature, pH, substrate, inhibitor, and activator. This study was aimed to determine the effect…
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- 1504114901
Karakteristik Fisikokimia Petis Ikan Lele (Clarias Batrachus) Dengan Konsent…
Abstract Petis is one type of processing that comes from fishery products. Petis is a processed product in the form of pasta which is quite attractive to the public, especially in Java and Madura. The purpose of this study was to determine the characteristics of catfish petis with different concentrations of cornstarch. The method used is the experimental method, the design used is a completel…
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- 1804112970
Karakteristik Mutu Dan Daya Simpan Burger Ikan Nila (Oreochromis Niloticus) P…
ABSTRACT This research aims to determine the characteristics of tilapia burger (Oreochromis niloticus) with the best formulation during cold storage (50C). This research started with preliminary research, to determine the best formulation of tilapia burger and continued with the primary research to determine the quality characteristics of tilapia burger with the best formulation during cold st…
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- 1704113763
Karya Umum 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah