Ditapis dengan
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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- 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 (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)
Pengaruh Ph Berbeda Terhadap Aktivitas Ekstrak Kasar Enzim Kolagenase Dari Or…
Enzymes are biocatalysts that function as catalysts in biological functions. Collagenase enzymes have activities that can support product production. Enzyme activity for protein hydrolysis is influenced by several factors such as protein concentration, pH, temperature, substrate, inhibitor and activator. This study aims to determine the effect of pH differences on the activity of crude extr…
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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 (0041)
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteri…
Seaweed flour is a potential source of dietary fiber, which can increase the levels of fish amplang fiber. The purpose of this study was to determine the effect of adding seaweed flour (Eucheuma cottonii) on the quality characteristics of mackarel tuna amplang. The research method was experimental, using a nonfactorial completely randomized design (CRD) consisting of five treatments for th…
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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 (0040)
Karakteristik Mutu Dendeng Fillet Ikan Lele Dumbo (Clarias Gariepinus) Asap D…
This study aims to determine the quality characteristics of African catfish fillets with different seasoning formulations. The method used in this research was experimental, namely processing the African catfish fillets with different seasoning formulations. The research design used was a completely randomized design (CRD), with 3 levels of treatment, namely F1 seasoning formulation (20% br…
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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 (0039)
Studi Penerimaan Konsumen Terhadap Dim Sum Dari Hasil Perikanan (Cumi-Cumi Da…
This study aims to determine the study of consumer acceptance of fishery dim sum (squid and white shrimp). The method used was experimental, by comparing the dim sum of squid (Loligo sp.) With white shrimp dim sum (Litopenaeus vannamei). This research was conducted to test organoleptic (appearance, aroma, taste and texture) and proximate analysis (moisture, protein, ash and fat content) of…
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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 (0038)
Ekstraksi Dan Karakterisasi Mutu Minyak Ikan Mata Tuna (Thunnus Sp.)
Industri tuna Indonesia dari waktu ke waktu menunjukkan peningkatan dan menjadi salah satu industri strategis di sektor Kelautan dan Perikanan. Meningkatnya produksi perikanan tuna menyebabkan limbah yang dihasilkan meningkat. Penilitian ini bertujuan untuk memanfaatkan limbah ikan tuna berupa mata tuna yang diesktrak menjadi minyak ikan dengan metode dry rendering. Bahan penelitian yang di…
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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 (0037)
Pengaruh Ketebalan Fillet Terhadap Mutu Dan Stabilitas Tongkol Asap (Euthynnu…
This study aimed to determine the effect of thickness on the quality and stability of smoked tuna (Euthynnus sp) fillet during storage in cold temperature (5 ± 2 oC). The treatment conducted was immersing tuna fillet in a liquid smoke solution at a concentration of 4% for 60 minutes at varied thickness (1, 1.5, and 2 cm) and then stored them in a refrigerator for 0, 2, 4, and 6 days. The r…
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- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0036)
Karateristik Mutu Lele Dumbo (Clarias Gariepinus) Baby Asap Dengan Pengasapan…
This study aims to determine the quality characteristics of smoked baby African catfish (Clarias gariepinus) with different smoking methods. This research method was carried out experimentally by making smoked baby African catfish using traditional and liquid smoking methods. The research data were analyzed using the T-test and presented in tables and figures. The results showed that smoke…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- 04 04. 120 (0035)
Efektivitas Antibakteri Ekstrak Rumput Laut (Eucheuma Cottonii) Dengan Pelaru…
This research was aims to determine the antibacterial characteristics of seaweed extract Eucheuma cottonii with different solvents against bacteria Bacillus cereus and Salmonella typhi, to determine the diameter of the inhibition zone and the minimum inhibition concentration of Bacillus cereus and Salmonella typhi bacteria. The research method used was an experimental method by extraction of Eu…
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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 (0034)
Karakteristik Mutu Sensoris Dan Kimia Nugget Ikan Tongkol (Euthynnus Affinis)…
Tuna fish is showing a high quantity of production and also has valuable nutrient contents. Fish nugget is one of the most popular forms of fishery product diversification. However, it is possible to develop nuggets more to provide consumers with a wide choice of flavors. One way to add the flavor of nugget is by adding smoked flavor to tuna fish nuggets. The adding of liquid smoke into the…
- Edisi
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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 (0033)
Karakteristik Mutu Bakso Ikan Gabus (Channa Striata) Dengan Penambahan Tepung…
This study aims to determine the effect of adding agar-agar flour to the quality of snakehead fishball. The research method used was an experiment in making snakehead fishball with the addition of commercial agar flour in different quantities. The research design was a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely without adding agaragar flour…
- Edisi
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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 (0028)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah