Ditapis dengan
Karakteristik Dan Profil Asam Lemak Minyak Ikan Kembung (Rastrelliger Sp.) Ya…
ABSTRACT This study was aimed to determine the best time to extract mackerel fish oil by wet rendering method on the characteristics and profiles of fatty acids in mackerel fish oil. The design was used non factorial CRD (completely randomized design). The treatments had given consisted of different extraction times, namely W1 (20 minutes), W2 (30 minutes), and W3 (40 minutes) at 70oC. The…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0016)
Ekstraksi Logam Pb Dan Zn Pada Tepung Berunok (Paracaudina Australis) Menggun…
Abstract This study aims to determine the effect of different concentration of lime (Citrus aurantifolia) solution on the extraction of Pb and Zn metals in berunok flour (Paracaudina australis). The method used was an experimental method with a non-factorial Completely Randomized Design (CRD) with 3 levels of treatment, namely immersion with different concentration of lime solution K1 (10%…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0015)
Ekstraksi Kolagen Dari Kulit Ikan Patin (Pangasius Sp.) Dengan Konsentrasi En…
Abstract This study aims to determine the effect of different papain enzyme concentrations on collagen extraction from the skin of catfish (Pangasius sp.). The method used was an experimental method with completely randomized concoctions (CRD). The treatments given consisted of E0 (Control), E1 (5% papain enzyme), E2 (10% papain enzyme), E3 (15% papain enzyme). This research consisted of 3…
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0014)
Karakteristik Minyak Kepala Ikan Tuna (Thunnus Albacares) Yang Di Ekstraksi M…
ABSTRACT The purpose of study was aimed to determine the best temperature of tuna fish head oil extraction using the wet rendering method. This study was used a nonfactorial Completely Randomized Design (CRD) using different of treatment extraction temperatures, namely 0, 70 and 80℃). Analysis parameters consisted was fat content, yield, free fatty acids, perioxide number, iodine, saponi…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0013)
Pengaruh Jenis Kemasan Berbeda Terhadap Kualitas Petis Udang Rebon (Acetes Er…
ABSTRACT This study aims to determine the effect of different packaging on the quality of shrimp (Acetes erythraeus) paste during room temperature storage. The method used was an experimental method, namely a non-factorial randomized block design (RBD) with the treatment of HDPE (K1) plastic, glass bottles (K2) and aluminum foil (K3). The quality parameters tested in this study were organo…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0012)
Pengaruh Substitusi Tepung Terigu Dengan Tepung Rumput Laut (Eucheuma Cottoni…
ABSTRACT This study aimed to determine the effect of substitution of wheat flour to seaweed flour (Eucheuma cottonii) with various concentrations on the quality of pie cup during cold storage. The research method used was a non factorial randomized block design (RBD) with 6 levels, namely: seaweed flour F0 (0%), F20 (20%), F40 (40%), F60 (60%), F80 (80%), and F100 (100%). Meanwhile, as a b…
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- ISBN/ISSN
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0061)
Pengaruh Penambahan Konsentrat Protein Teripang Pasir (Holothuria Scabra) Ter…
ABSTRACT This study aims to determine the effect of adding protein concentrate of sea cucumber (Holothuria scabra) and determine the best amount of concentration in producing biscuit quality through an organoleptic and chemical test. The research method was experimental by adding protein concentrate to sea cucumber in different concentrations. The research designed in Completely Randomize…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0056)
Studi Penerimaan Konsumen Terhadap Cup Cake Rumput Laut (Eucheuma Cottonii)
ABSTRACT This study aims to determine the study of consumer acceptance of seaweed cup cake. Eucheuma cottonii seaweed is obtained from the Kodim market, Pekanbaru. This research was conducted using a one-factor completely randomized design (CRD) method with 4 treatment levels of 0%, 10%, 20% and 30%. The results of the study had a very significant effect on the organoleptic values includin…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0055)
Pengaruh Konsentrasi Garam Berbeda Terhadap Mutu Peda Ikan Kembung Lelaki (Ra…
Abstract Peda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumat…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0054)
Pengaruh Penggunaan Pelarut Organik Yang Berbeda Terhadap Sifat Fisika Kimia …
ABSTRACT This study was aimed to determine the physicochemical properties of fish oil and to determine the best solvent for dissolving fish oil mudskipper. The method used was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely, the use of methanol (X1), the use of ethanol (X2), and the use of propanol (X3). The paramet…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0053)
Karakteristik Konsentrat Protein Ikan Cunang (Muraenesox Talabon) Menggunakan…
ABSTRACT Fish protein concentrate is a starchy product which is produced by removing fat and water. This study aims to determine the effect of different times on the characteristics of the protein concentrate of cunang fish (Muraenasox talabon) using ethanol as a solvent. The main ingredients used are cunang fish and 95% ethanol solvent. The research stages included (1) extraction using et…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0011)
Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox Talabon)
ABSTRACT Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study …
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0010)
Ekstrak Astaxanthin Dari Limbah Udang Vanname (Litopenaeus Vannamei) Berpoten…
ABSTRACT The goal of this study was to determine the effect of ethanol solvent concentrations on astaxanthin levels and antioxidant capacity of vanname shrimp waste (Litopenaeus vanname). The method used was an experimental method with a completely randomized design (CRD) consisting of 3 levels of treatment K1 (ethanol concentration 70%) K2 (ethanol concentration 80%) and K3 (ethanol conc…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0009)
Pemurnian Minyak Kepala Ikan Tuna (Thunnus Sp) Dengan Menggunakan Bentonit
ABSTRACK This The study aims to determine the effect of the bentonite adsorbent added when refining fish oil. The method used in this research is the experimental method. The design used was a non-factorial Completely Randomized Design (CRD). The bentonite concentration treatment factors used M1 (7%), M2 (10%) and M3 (13%). The test parameters used were proximate analysis (free fatty acid …
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0008)
Pengaruh Lama Pemasakan Terhadap Kandungan Gizi Tepung Ikan Tembakul (Periopt…
ABSTRACT Mudskipper (Periopthalmodon schlosseri) had a local name known as tembakul fish that could be found in mangroves or mangrove forests. Tembakul fish had high nutritional content because of its high protein content up to 81.22% in tembakul fish meat. The research aimed to determine the effect of cooking time on the nutritional valuein the fish flour (proximateand mineral content) an…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0007)
Mutu Dan Stabilitas Dendeng Lele Dumbo (Clarias Gariepinus)Asap Selama Penyim…
The aim of the research was to determine the quality and stability of a smoked jerked of African Sharptooth Catfish (clarias gariepinus) during room temperature storage. The research using an experimental method, making smoked jerked of African Sharptooth Catfish (clarias gariepinus) with 0, 15, and 30 days of room storage. The research design using a Completely Randomized Design (CRD), wit…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0006)
Pengaruh Penambahan Hidrolisat Protein Udang Rebon (Acetes Sp.) Terhadap Mutu…
Abstrak This study aims to determine the effect of adding rebon shrimp protein hydrolysate to the quality of biscuits given different protein hydrolysate concentrations, seen from the organoleptic parameters and proximate analysis. The method used in this research was experimental, namely adding protein hydrolysate of rebon shrimp to biscuits. The design used in this study was a nonfactoria…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0005)
Pengaruh Penambahan Surimi Ikan Patin (Pangasius Hypophthalmus) Sebagai Sumbe…
ABSTRACT This study aimed to find out the effect of the addition of surimi catfish (Pangasius hypopthalmus) and to determine the percentage of the best surimi formulations as a source of protein to the quality of trortilla chips. The research method used is an experimental and composed for non-factorial Complete Randomized Design consisted of 4 levels (0, 5%, 10%, and 15 % catfish surimi a…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0004)
Fortifikasi Tepung Ikan Nila (Oreocrhomis Niloticus) Terhadap Karakteristik C…
Abstrak This study aims to determine the effect of fortification of tilapia (Oreochromis niloticus) meal on the characteristics of crackers. The method used was an experimental method with a non-factorial completely randomized design study consisting of 4 levels, namely without the addition of fish meal (T0), fortification of 5% tilapia fish meal (T1), 10% fish meal (T2), and fortification…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0003)
Pengaruh Penambahan Tepung Bayam Merah (Amaranthus Tricolor L) Pada Makaroni …
ABSTRACT This study aimed to observe the effect of addition of red spinach flour on the consumer acceptance to rebon shrimp macaroni and to determine the best formulation for red spinach addition, so that it can be used as a natural color in rebon shrimp macaroni products. This research was conducted in August- September 2020 at the Laboratory of Fisheries Product Technology and Chemical …
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0002)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
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Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah