Ditapis dengan
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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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
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- 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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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
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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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- 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…
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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)
Stabilitas Silase Limbah Ikan Patin (Pangasius Hypophthalmus) Selama Penyimpa…
Abstract One of the efficient and effective preservation methods is the addition of acid or silage (Hasan et al., 2001). The aim of this study was to evaluate the differences in the stability of the silage storage of catfish waste made with the addition of formic acid at pH 5 and pH 4.The method used in this research was experimental, with the addition of formic acid The results of pH and …
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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 (0001)
Studi Penerimaan Konsumen Terhadap Sosis Ikan Lomek (Harpodon Nehereus) Yang …
Abstract This study aims to determine the effect of fortification of carrot flour (Daucus corota) on lomek fish (harpodon nehereus) sausage towards consumer acceptance. The research method used was experimental, namely fortification of carrot flour on the lomek fish sausage. The research had two stages, namely the first stage making carrot flour and the second stage making lomek fish sausa…
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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 (0069)
Karakteristik Dendeng Gilingikan Patin (Pangasiushypophthalmus)Asapdengan Va…
Abstract. This study aims to determine the characteristics of smoked catfish minced jerky with flavor variants. The treatments given consisted of D1 (jerky without adding brown sugar and chilies), D2 (jerky with the addition of 10% coconut brown sugar) and D3 (jerky with 10% addition of green chilies). The analysis parameters observed were organoleptic test (appearance, aroma, texture and …
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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 (0068)
Pengunaan Waktu Ekstraksi Berbeda Terhadap Aktivitas Antioksidan Berunok (Par…
This study aimed to determine the effect of different extraction time on the antioxidant activity of Sea Cucumbers (Paracaudina australis). The used method was an experimental method with a completely randomized design (CRD) consisting of 3 treatment levels namely T2 (extraction time for 48 hours), T3 (extraction time for 72 hours), and T4 (extraction time for 96 hours. This research consi…
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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 (0067)
Potensi Antioksidan Kulit Dan Produk Turunan (Kitin Dan Kitosan) Teripang Pa…
ABSTRACT This study aims to determine the physical characteristics of skin powder, chitin and chitosan that prepared from skin of sea cucumber (H. scabra). The analysis parameters observed were physical characteristics, moisture content and ash content. The skin of H. scabra has blackish gray color with yellow and black spots originating from the dorsal part and white skin with yellow and …
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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 (0066)
Pengaruh Konsentrasi Larutan Asap Cair Pada Stick Ikan Alu-Alu (Spyraena Jell…
ABSTRACT The aim of the research was to evaluate effect of soaking baraccuda fish stick into the liquid smoke at varied concentration on the consumer acceptance and to determine the optimum concentration of liquid smoke in the processing of smoked fish sticks. The treatment given was soaking the fish into the liquid smoke solution at varied concentration (0%, 4%, 8%, and 12%). The paramete…
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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 (0065)
Pengaruh Suhu Pemanasan Ekstrak Rumput Laut Coklat (Sargasum Plagyophyllum) …
Abstract This study aimed to determine the effect of different temperatures on the effectiveness of brown seaweed extract (Sargasum plagyophyllum) as an antibacterial agents for Staphylococcus aureus and Pseudomonas aeruginoosa. The treatment conducted was heating the extract with varied temperatures (50, 60 and 70 ºC). The parameters assessed were the clear zone diameter on each medium f…
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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 (0063)
Studi Penerimaan Konsumen Terhadap Rolade Ikan Nila (Oreochromis Niloticus) D…
The study was aimed to determine the effect of sago flour addition on tilapia rolade and consumer acceptance on fish rolade and to obtain the best concentration of sago flour on tilapia rolade based on organoleptic and proximate tests. The method used in this study was an experimental method with the design used, namely Complete Randomized Design non-factorial with 4 treatments of Ri0 (witho…
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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 (0062)
Pengaruh Ekstrak Daun Kemangi (Ocimum Sanctum) Terhadap Mutu Ikan Nila (Oreoc…
Abstract This research aims to determine the effect of basil leaf extract (Ocimum sanctum) on the quality of fresh nile tilapia (Oreochromis niloticus) during storage at room temperature in terms of microbiological, organoleptic, and chemical parameters. The treatments are given consisted of K0 (control), K1 (10% basil leaf extract), K2 (15% basil leaf extract). The analysis parameters obs…
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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 (0060)
Pengaruh Penambahan Jeruk Nipis (Citrus Aurantifolia) Terhadap Mutu Ikan Nila…
The aim of research was to determine the effect of addition of lime (Citrus aurantifolia) juice on the quality of carp fish (Oreochromis niloticus) during storage at room temperature. The research was using an experimental method and composing as a non factorial randomized block design (RBD) to conduct the treatments by lubricating the fresh carp fish with lime juice at various concentrati…
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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 (0059)
Studi Penambahan Hidrolisat Protein Udang Rebon (Acetes Sp.) Pada Tepung Ubi…
ABSTRACT Protein hydrolyzate is a product resulted from the breakdown of simple peptides and amino acids through the hydrolysis process by enzymes, acids or alkalis. The purpose of this study was to determine the effect of the addition of modified purple sweet potato flour (Ipomoea batatas L. Poir) into the rebon shrimp protein hydrolyzate (Acetes sp.). The research method was an experimen…
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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 (0058)
Pengaruh Penambahan Tepung Ikan Teri Nasi (Stelephorus Commersonii) Pada Peng…
Abstract This study aimed to determine the effect of consumer acceptance on dried cream puff with the addition of anchovy flour. The research method used was the experimental processing of dried cream puff with different concentrations of anchovy flour. The research data were analyzed using a one-factor completely randomized design. The test parameters were organoleptic analysis (appearanc…
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- ISBN/ISSN
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- Deskripsi Fisik
- x, 34 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0057)
Pengaruh Konsentrasi Enzim Papain Terhadap Karakteristik Hidrolisat Protein K…
Freshwater mussel (Pilsbryoconcha exilis) is invertebrates with shells that live on the bottom or stick to the substrate in fresh water. This study aimed to determine the best concentration of the enzyme papain to hydrolyze protein of mussel meat. This study used an experimental method with a completely randomized non-factorial design with three replications. by treatment of different enzy…
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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 (0052)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah