Ditapis dengan
Penggunaan Bawang Putih (Allium Sativum) Pada Ikan Lele Dumbo Segar (Clarias …
ABSTRACT This study was aimed to determine the effect of the use of garlic (Allium sativum) on organoleptic and microbiological quality in dumbo catfish (Clarias gariepinus) during chilled storage (±50C). The treatment in this study was the concentration of garlic at a level of 0, 10, 15 and 20% with retention period of 0, 3, 6, 9 days. The test parameters performed included organoleptic, TPC…
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- vi, 71 hlm.; ill.; 29 cm
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- 04 04. 119 (0086)
Pengaruh Penggunaan Suhu Berbeda Terhadap Mutu Kolagen Daging Teripang Pasir …
This study aims to determine the effect of using different temperatures on the quality of collagen sand sea cucumbers (Holothuria scabra). The research method used in this study is an experimental method that is conducting experiments on the effect of the use of different temperatures on the quality of collagen meat of sea cucumber sand (Holothuria scabra). Based on this study it can be concl…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
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- 04 04. 119 (0085)
Studi Komparatif Mutu Pengalengan Fillet Ikan Patin (Pangasius Hypophthalmus)…
ABSTRACT This study aims to determine the comparison of different media on the quality of catfish fillets (Pangasius hypophthalmus) canned liquid smoke on consumer acceptance. The research method used was an experiment, by comparing the medium of stomato sauce and the medium of spicy and sour sauce in canning of liquid smoked catfish and carried out at room temperature storage with observa…
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- vii, 42 hlm.; ill.; 29 cm
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- 04 04. 120 (0002)
Pemanfaatan Tulang Ikan Yang Berbeda Sebagai Sumber Kolagen
ABSTRACT Collagen can be obtained through extraction using organic or inorganic acids. Collagen is the main structure of the binding tissue of total protein in vertebrate and invertebrate body tissue. This study was aimed to determine the characteristics of collagen from different fish bones, using HCl immersion on the quality of chemical and physical collagen. The research method used was an…
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- v, 38 hlm.; ill.; 29 cm
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- 04 04. 120 (0001)
Pengaruh Bahan Pengikat Berbeda Terhadap Mutu Nugget Ikan Patin (Pangasius Hy…
ABSTRACT This study was aimed to determine the effect of different binding materials added on the quality of on the quality of smoke flavored catfish (Pangasius hypophthalmus) nugget during storage at cold temperature (5 ± 2 ºc). The method used was an experimental method. The research was designed for a Randomized Completely Blocked Design (RCBD). The treatment factor was consisting of 3 …
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- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0084)
Pengaruh Penanganan Bahan Baku Ikan Lele Dumbo (Clarias Gariepinus) Berbeda T…
This study was aimed to determine the effect of different raw materials handling of catfish (Clarias gariepinus) on the quality of amplang crackers. The used method was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment, namely fresh minced meat (A1), frozen minced meat (A2) and frozen surimi (A3). The observed parameters were pro…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0083)
Penerimaan Konsumen Terhadap Cookies Tepung Umbi Talas Yang Difortifikasi Den…
ABSTRACT This study was aimed to determine the level of consumer acceptance on cookies of taro flour fortified with tilapia protein concentrate and to determine the best concentration of cookies of taro flour fortified with fish protein concentrate (FPC) from tilapia (Oreochromis niloticus). The method used in the research wasexperimentalwith a non-factorial Completely Randomized Design (C…
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0082)
Pengaruh Ph Terhadap Hidrolisis Protein Ikan Tembakul (Periophthalamus Minutu…
This study aims to determine the effect of pH on protein hydrolysis Tembakul fish (Periophthalmus minitus) with the use of the enzyme alcalasefind out the best pH against the protein hydrolysis of the capul fish using and alcalase enzymes. The method used is an experimental method withA non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatmentnamely P1 (pH 6.5), P2 (p…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0081)
Komposisi Proksimat, Asam Amino Dan Asam Lemak Kijing (Pilsbryoconcha Exilis)…
ABSTRACT Pilsbryoconcha exilis a type of mussel, was commonly found in ponds and rivers of Sungai Paku Village, Kampar District, Riau Province.This research was aimed to evaluate and to compare the proximate composition of the mussel collected from rivers and ponds. The used method in this research was a survey method with random sampling that was collected from rivers and ponds. The prote…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0080)
Uji Aktivitas Antibakteri Ekstrak Kerang Bulu (Anadara Antiquata) Terhadap B…
ABSTRACT Shellfish is one of the mollusks from the class of Bivalve or Pelecypods. Generally, shellfish body parts are divided into five body parts that are foot byssus, head, visceral mass, mantle and shell. The used shellfish in this research was a hairy cockle that was potential as an alternative food source. The purpose of this study was to determine the antibacterial activity of the ext…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0079)
Penggunaan Ekstrak Rumput Laut (Eucheuma Cottonii) Dan Hasil Samping Pengolah…
ABSTRACT This study was aimed to determine the effect of the different raw materials used in the nata processing to obtain the best nata quality based on their sensory, physical, chemical, and microbiology evaluation. The method used was the experimental and composed as a non-factorial Completely Randomized Design (CRD), with 3 levels of treatment, namely: the using of 100% seaweed fil…
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0078)
Karakteristik Minyak Ikan Dari Lemak Perut Ikan Patin (Pangasius Hypophthalmu…
ABSTRACT Bentonite adsorbent can be used for refining fish oil, and the factor influencing of this performance is the filtration. This study was aimed to determine the effect of filtration gauze by different coats on the quality levels of good quality fish oil purification. This research used a non-factorial complete randomized design (RAL) consisting of 3 levels of one coating (P1L), two co…
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0077)
Pengaruh Rasio Pelarut Etanol Terhadap Konsentrat Protein Siput Gonggong (Str…
This study was aimed to determine the chemical composition of meat and flour from gonggong snail (Strombus sp.) and to determine the yield from flour from gonggong snail. The research method consisted of 2 stages 1) Preparation and chemical analysis of meat from gonggong snail 2) Making flour and chemical analysis of flour snails. The observed parameters were moisture, ash, protein, fat and yie…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0076)
Studi Penerimaan Konsumen Terhadap Abon Ikan Kembung (Rastrelliger Kanagurta)…
ABSTRACT This study was aimed to determine the level of consumer acceptance on shredded mackerel with the addition of banana blossom consist of 4 treatment levels A0 (control), A1 (30% of banana blossom), A2 (50% of banana blossom), and A3 (70% of banana blossom) with 3 replicated, so there were 12 units of experimental units. Based on the results showed that the addition of banana blossom …
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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 (0075)
Pengaruh Penambahan Jamur Merang (Volvariella Volvaceae) Pada Otak-Otak Ikan …
ABSTRACT The research aimed to determine the effect of the addition of straw mushroom (Volvariella volvaceae) on the customer acceptance to the catfish (Clarias gariepinus) grilled cake. The method used in this research was experimental method and the design used was non-factorial Randomized Completely Design (RCD). The treatment conducted was addition of the mushroom at varied quantity (0 g…
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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. 118 (0104)
Analisis Mikrobiologi Dan Formalin Pada Ikan Asin Kering Di Pasar Tradisional…
ABSTRACT . This study was aimed to determine halophilic microbial contamination and the presence of formalin in dried salted fish sold at 3 traditional markets selected in Pekanbaru City. The method used in this study was a survey method conducted directly to the retailing traditional markets by using purposive sampling method. There were 36 samples of dried salted fish collected from the va…
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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 (0074)
Pembuatan Isolat Protein Ikan Toman (Channa Micropeltes) Dengan Metode Ph Ber…
ABSTRACT This research was aimed to determine the chemical composition of fish flesh and flour from giant snakehead fish (Channa micropeltes). The research method consisted of 2 stages 1) Preparation and chemical analysis of fish flesh and 2) Making and analyzing chemichal of flour from a giant snakehead fish . The observed parameters in stage 1 were the proportion of fish body parts and c…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0073)
Perbedaan Cara Kematian Terhadap Kemunduran Mutu Ikan Baung (Mystus Nemurus) …
ABSTRACT This study aims to determine the differences in mortality to fish baung which is a different way of death consists of A1 (die without water media) and A2 (died stabbed Medulla oblongata). The difference in the way of death in fish is seen from organoleptic testing (eyes, gills, odors), pH, TVB, glycogen and TPC. Observations were carried out every 4 hours for 12 hours and the last…
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0072)
Karakteristik Mutu Gisuke-Ni Ikan Kembung (Rastrelliger Sp.)
ABSTRACT Niboshi is a traditional Japanese dried fish product and Gisuke-ni is further processed from niboshi. This study was aimed to determine seasoning formulations on the quality of Gisuke-ni. Analysis parameters were moisture content, ash, fat, protein, carbohydrates, and organoleptics. The experimental design used was a non factorial complete random design with different seasonings (sa…
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0071)
Pemanfaatan Enzim Tripsin Dengan Konsentrasi Berbeda Terhadap Karakteristik H…
ABSTRACT Gonggong snail (Strombus canarium), one of fishery commodities from Riau Islands, has potential and high economic value. Snails, high demand for fishery product, have high nutritional value which is potential to be used as protein hydrolysate. This study was aimed to determine the effect of different trypsin enzymes concentration on characteristics of protein hydrolysate from f…
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0070)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah