Ditapis dengan
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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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- 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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- 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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- 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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- x, 66 hlm.; ill.: 29 cm
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- 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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- 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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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- 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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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 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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- 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…
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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…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0028)
Subtitusi Tepung Sukun Dengan Persentase Berbeda Terhadap Penerimaan Konsumen…
The research intended to determine consumer acceptance on gourami fishball with the substitution of different breadfruit flour. The metodology of research was conducted experimentally by producing the gourami fishball using the substitution of breadfruit flour with 4 treatment i.e. T0 (without breadfruit flour), T1 : 2% (5 g breadfuit flour), T2 : 4% (10 g breadfuit flour) and T3 : 6% (15 …
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0027)
Karakteristik Mutu Mie Ikan Gabus (Channa Striata) Dengan Penambahan Tepung…
This study aims to determine the effect of adding agar-agar flour to the quality of snakehead fish noodles and determine the amount of agar flour in producing the best quality of snakehead fish noodles. The research method was experimental with the processing of snakehead fish wet noodle with the addition of agar-agar (commercial) flour in different quantities. The research design was a com…
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0026)
Pengaruh Penggunaan Rumput Laut (Eucheuma Cottonii) Terhadap Mutu Es Krim
This research aims to find out the effect of using seaweed (E.cottonii) as a stabilizer on the physical condition of the ice cream, and to get the best addition of seaweed to the ice cream. T-test experimental design, with each treatment of seaweed (E.cottonii) on ice cream such as, 50 g E.cottonii pulp and 50 g E.cottonii flour. The parameters observed were organoleptic (color, smell, tast…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0025)
Karakteristik Mutu Sabun Dengan Penggunaan Rumput Laut Berbeda
This study aims to determine the quality characteristics of soap using seaweed. The research method was carried out experimentally by making soap from various types of seaweed. The research data were analyzed using a T-test analysis of soap made from 15 grams of E. cottonii, 10 grams of E. spinosum, and 15 grams of E. spinosum. The parameters analyzed were organoleptic (appearance, smell, t…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0024)
Fortifikasi Hidrolisat Protein Ikan Selar Kuning (Caranx Leptolepis) Dengan J…
The purpose of this research was to determine the effect of fortification of protein hydrolysate of yellowstripe scad (Caranx leptolepis) towards the sensory and proximate composition of fishcake (pempek). The research method used was an experimental method, namely processing fishcake with the addition different amounts of fish protein hydrolysate of yellowstripe scad. The design used was a…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0023)
Penilaian Fisika Kimia Kerupuk Ikan Gurami (Osphronemus Goramy) Yang Disukai …
This study aimed to determine the physical-chemical assessments of crackers added with different gourami meat and to determine crackers preferred by consumers. The method used was an experimental method using a non factorial Complete Randomized Design (CRD) with 3 levels of treatment, namely: H1 (100 g gourami meat), H2 (150 g gourami meat), and H3 (200 g gourami meat). The analysis paramet…
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- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0022)
Pengaruh Fortifikasi Jagung Manis (Zea Mays Saccharat) Terhadap Karakteristi…
This study aims to determine the effect of sweet corn fortification on the characteristics of tilapia nuggets. The treatments given consisted of N0 (without sweet corn fortification), N1 (sweet corn 5%), N2 (sweet corn 10%) and N3 (sweet corn 15%). The analysis parameters observed were sensory (appearance, taste, texture and aroma) and chemistry (water, ash, protein and fat). Sweet corn fo…
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- xii, 29 hlm.; ill.: 29 cm
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- 04 04. 120 (0021)
Studi Penerimaan Konsumen Terhadap Kerupuk Fortifikasi Ekstrak Kulit Udang
ABSTRACT This study aims to determine the level of consumer acceptance of crackers fortified with shrimp skin extracts, as well as the best nutritional value. The treatments were given consisted of K0 (without fortification of shrimp skin extract) K1 (150 g fortification of shrimp skin extract) and K2 (200 g fortification of shrimp skin extract). The analysis parameters observed were consu…
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- ix, 232 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0020)
Studi Penerimaan Konsumen Terhadap Empek-Empek Ikan Patin (Pangasius Hypophth…
This study aims to determine the level of consumer acceptance on catfish (Pangasius hypophthalmus) cake with broccoli addition and to obtain the best nutritional value. The method used in this research was an experimental method that was the processing of catfish cake with broccoli addition consisting of 0, 10, 20, and 30%. Catfish cake with the addition of broccoli was significantly affect…
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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 (0019)
Studi Penerimaan Konsumen Terhadap Keripik Kulit Ikan Patin (Pangasius Hypoph…
This study aims to determine the effect of long covering of catfish (Pangasius hypophthalmus) skin in seasonings on consumer acceptance, the treatments were K0 (without covering), K1 (10 minutes covering), K2 (20 minutes covering), K3 (30 minutes covering). Each treatment was carried out 3 (three) replications so that the experimental unit was 12 units. The parameters tested were organolept…
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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 (0018)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah