Ditapis dengan
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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- 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 (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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- ISBN/ISSN
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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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- 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 (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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- 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 (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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- 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 (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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- 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 (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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- 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 (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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- ISBN/ISSN
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- Deskripsi Fisik
- 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)
Pengaruh Fortifikasi Tepung Ikan Teri (Stolephorus Sp.) Dalam Pembuatan Stik …
ABSTRACT This research was intended to determine the effect of fortificaton of sour anchovy (Stolephorus sp.) flour in the manufacture of the stick towards consumer acceptance. The treatment provided consists of P0 (without fortificaton of sour anchovy flour), P1 (fortifications of 40 grams of sour anchovy flour), P2 (fortifications of 60 grams of sour anchovy flour), P3 (fortifications of…
- 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. 120 (0017)
Karakteristik Viskositas Alginat (Sargassum Plagyophyllum) Dengan Penambahan …
This research aims to determine the best CaCO3 concentration in increasing alginate viscosity. The study was conducted with an experimental method, namely, processing alginate brown seaweed (Sargassum plagyophyllum) with the addition of calcium carbonate (CaCO3). The experimental design used was a non factorial Complete Randomized Design (CRD), with different treatment given was the differ…
- 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 (0016)
Studi Penerimaan Konsumen Terhadap Nugget Ikan Patin (Pangasius Hypophthalmu…
ABSTRACT This study was aimed to determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study was a completely randomized design (CRD) with 4 treatment levels, namely N0 (tapioca flour), N1 (sago starch flour), N2 (tapioca flour + yellow sweet potato flour), N3 (sago starch flour + yellow sweet potato fl…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0015)
Penambahan Tepung Kijing (Pilsbryoconcha Exilis) Pada Pembuatan Cookies Tepun…
ABSTRACT This study aims to determine consumer acceptance on making of composite flour cookies with adding different amounts of freshwater mussel (Pilsbryoconcha exilis) flour. The research methodology used was an experimental method with a non-factorial Completely Randomized Design. The treatment used in the study was the addition of freshwater mussel flour to composite flour cookies (0g,…
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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 (0014)
Penambahan Buah Andaliman (Zanthoxylum Acanthopodium Dc) Terhadap Mutu Bakso …
ABSTRACT This study aims to determine the additional effect of andaliman fruit (Zanthoxylum acanthopodium DC) on the quality of catfish (Pangasius hypophthalmus) meatballs during room temperature storage. The method used in this research was an experimental method that was the processing of catfish meatballs with the addition of andaliman fruit 0%, 1%, 1.5%, 2% for 6, 12, and 18 hours of …
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0013)
Pengaruh Penggunaan Suhu Pengukusan Berbeda Terhadap Komposisi Proksimat Kald…
ABSTRACT This study was aimed to determine the effect of different steaming temperature on the proximate composition of snake head fish (Channa micropeltes) borth. The method used was an experimental method using a completely randomized design (CRD) with 3 treatments i.e. ET70 (700C), ET80 (800C) and ET90 (900C). The study results concluded that snakehead fish (C. micropeltes) had a propor…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0012)
Studi Penerimaan Konsumen Terhadap Nugget Ikan Patin (Pangasius Hypophthalmus…
ABSTRACT This research was intended to determine the effect of substitution of jackfruit seed flour on the patinfish nugget products towards consumer acceptance measured by organoleptic test (appearance, texture, odor, and flavor) and proximate analysis (moisture, fat, and protein). The method used in this research was an experimental method and the experimental design used was a Completel…
- 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 (0011)
Studi Komperatif Dengan Cara Pemanasan Yang Berbeda Terhadap Nilai Proksimat …
ABSTRACT This study aims to determine the value of the nutrient content of mudskipper fish flour with different warming. The method used in this research is a comparative experiment method, with the T-test consist of two treatments namely steaming (P1) and boiling (P2) with three replication, obtained 6 experimental units. The parameters measured in this research are the yield value and t…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 54 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0010)
KEMUNDURAN MUTU IKAN MAS (Cyprinus carpio) DENGAN CARA KEMATIAN YANG BERBEDA…
ABSTRACT This research intended to determine changes in organoleptic and TVB values of common crap (Cyprinus carpio) by different mortality processes during storage at room temperature. The treatment given consisted of P1 (died picker in Medulla oblongata) and P2 (death floundered). The analysis parameters observed were organoleptic value (eyes, gills, and odors ) and TVB content.The asse…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0009)
Pengaruh Waktu Hidrolisis Berbeda Pada Hidrolisat Protein Ikan Tembakul (Peri…
Mudskipper (Periophthalmus minutus) is a type of fish which its habitat was in the muddy shore of the mangrove area. This study aimed to observe the effect of different hydrolysis time on the fish protein hydrolyzate with the addition of alcalase enzymes, to determine the optimum hydrolysis time to produce a high quality of fish protein hydrolyzates, and to describe the characteristics of the f…
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0042)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah