Ditapis dengan
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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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- 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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- 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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- 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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- 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)
Ekstraksi Astaxanthin Dari Karapas Udang Vanname (Litopenaeus Vanname) Menggu…
Utilization of vanname shrimp produces waste of shrimp carapace which is not utilized. Vanname shrimp carapace contains carotenoids in the form of astaxanthin. Astaxanthin is a fatsoluble carotenoid that can be extracted using palm oil. This study aims to determine the astaxanthin content of vanname shrimp carapace (Litopenaeus Vanname) extraction using palm oil. The method used was experim…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0051)
Penerimaan Konsumen Terhadap Kerupuk Rumput Laut (Eucheuma Cottoni) Dengan Pe…
This study aimed to determine consumer acceptance of seaweed crackers (Eucheuma cottoni) with the addition of natural dyes from the skin of red dragon fruit (Hylocereus polyrhlzus). The research design was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely without the addition of red dragon fruit skin extract (W0), 10% red dragon fruit skin extract (W1), …
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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 (0050)
Studi Penerimaan Konsumen Terhadap Empek-Empek Kijing Air Tawar (Pilsbryoconc…
This study aimed to determine consumer acceptance on pempek freshwater mussels with the addition of durian seed flour. The research method was experimental with a non-factorial completely randomized design (CRD) with 4 treatment levels, namely E0 (without the addition of durian seeds flour), E1 = 40g (20% durian seed fluor), E2 = 80g ( 40% durian seed flour), E3 = 120 g (60% durian seed flo…
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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 (0049)
Pengaruh Penambahan Jumlah Surimi Ikan Patin (Pangasius Hypophthalmus) Yang B…
The purpose of this research are to know the effect of additional amount of catfish surimi which is different on Processing process of pempek towards consumer acceptance, to know the best concentrate additional of catfish surimi toward pempek processed, and to know the pempek protein produced based on the proximate test. The experimental research method was the addition of catfish surimi to…
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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 (0048)
Studi Penerimaan Konsumen Pada Lava Cake Dengan Substitusi Tepung Rumput Laut…
This study aims to determine consumer acceptance of lava cake with seaweed flour substitution (Eucheuma Cottonii), and can increase the nutritional value of lava cake products. The research method was experimental, namely processing the lava cake with direct substitution of seaweed flour. The design used in this study was a Completely Randomized Design (CRD) non factorial, consists of 5 lev…
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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 (0047)
Pengaruh Penambahan Bubur Wortel Terhadap Mutu Kaki Naga Udang Rebon (Acetes …
The purpose of the research was to observe the effect of carrot puree addition on the quality of rebon shrimp (Acetes sp.) crackers kaki naga and to determine the optimum amount of carrot puree added to produce the best rebon shrimp crackers kaki naga. The method used was an experiment by non-factorial of completely randomized design (CRD) to conduct the treatment of carrot puree addition,…
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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 (0046)
Studi Penerimaan Konsumen Terhadap Dim Sum Ikan Patin (Pangasius Hypophthalmu…
This study aimed to assess the consumer acceptance to the catfish dim sum fortified by spirulina. The research method used was an experimental method by making dim sum with different amounts of spirulina fortified. This study used a completely randomized design with 4 treatments and 3 replications. The treatments were fortification of spirulina (0, 5, 10, 15 gs) to the catfish dim sum. The…
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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 (0045)
Pengaruh Penambahan Perisa Asap Terhadap Citarasa Ikan Bilih (Mystacoleucus P…
The research aimed to analyze the effect of adding liquid smoke on the flavor of fried Bilih fish. The method used was experimental by immersing Bilih fish into the liquid smoke at different concentration and soaking time. The research was composed to Completely Randomized Design (CRD) with one factor. The parameters are including organoleptic (i.e. appearance, odor, flavor, texture) and pr…
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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 (0044)
Studi Penerimaan Konsumen Terhadap Mutu Ikan Patin (Pangasius Hypophthalmus) …
This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total …
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0043)
Karakteristik Mutu Sensoris Dan Kimia Cincalok Udang Rebon (Acetes Eryhraeus)…
the study aims to evaluate the effect of backslopping method on fermentation time, sensory and chemical quality of fermentation cincalok. Four a tipe cincalok were prepared from rebon shrimp which are backslopping with 0%, 10%, 15% dan 20% inoculum respectively the cincalok were evaluate for fermentation time (pH), sensory and chemical quality characteristics. The resulh shwoed that the ci…
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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 (0042)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah