Ditapis dengan
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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- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 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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- xiv, 71 hlm.; ill.; 29 cm
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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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- 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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- 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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- 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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- 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)
Pengaruh Pemanasan Microwave Terhadap Kandungan Protein Tepung Ikan Tembakul …
ABSTRACT This study was aimed to examine the effect of microwave heating on the protein content of mudskipper (Periophthalmus minutus) fish flour. The method used was experimental and composed as Completely Randomized factorial Design (CRFD) by consists of 2 factors, namely factor A is the power with three treatment levels (A1 400, A2 500, and A3 600 watts) and factor B is time with 2 treatm…
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0069)
Fortifikasi Chlorella Sp. Pada Beras Analog Konsentrat Ikan Gabus
ABSTRACT This study was aimed to determine the characteristics of analog rice of snakehead fish concentrate which fortified Chlorella sp. and to find out the best formulation. The method used in the research was experimental. The design used in this study was a Completely Randomized Design (CRD) of one factor, with 4 levels of treatment, namely the addition of Chlorella sp. as much as 0% (C…
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0068)
Isolasi Dan Identifikasi Bakteri Asam Laktat Pada Cincalok Udang Rebon (Acete…
ABSTRACT This research was aimed to isolate of lactic acid bacteria derived from traditional fermented food ‘cincalok’ of rebon shrimp (Acetes sp) and to identify the type of lactic acid bacteria contained in it so that it can be made into a pure culture that can be used in subsequent cincalok fermentation. The cincalok was made with 25% of salt and 10% of sugar from the weight of rebon sh…
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0067)
Pengaruh Suhu Pemanasan Yang Berbeda Pada Proses Deasetilasi Kitin Dari Cangk…
Freshwater snail (Pila ampullacea) is a mollusk animal of the Gastrophoda class. Freshwater snail is a hard and strong shield that protects the inside of the soft body and potentially contain chitin compound. One derivative of chitin which has been developed for wide application is chitosan. Chitosan was produced through several stages of demineralization, deproteinasi, and deacetylation. This …
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
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- No. Panggil
- 04 04. 119 (0066)
Pengaruh Variasi Suhu Dan Waktu Ekstraksi Berbeda Terhadap Karakteristik Ekst…
Brown Algae Sargassum sp. is a source of raw substance of alginate. Beside that, the seaweed also can be used as liquid organic fertilizer substance. The aim of this research was to know the characteristic of the liquid extract (Sap) of the Brown Algae as the ingredients for making liquid organic fertilizer. The method research used was experimental and composed as Completely Randomized Design.…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 116 (0074)
Kajian Mutu Bakpao Yang Difortifikasi Dengan Konsentrat Protein Ikan Patin (P…
The purpose of this research was to determine the quality of buns were fortified with catfish protein concentrate. The treatments that used in this research was the addition of protein concentrate catfish which is consists of three levels B0 (without fish protein concentrate), B1 (5% fish protein concentrate), B2 (7.5% fish protein concentrate), B3 (10% fish protein concentrate ). Based on rese…
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- Deskripsi Fisik
- v, 66 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 116 (0072)
Komparasi Karakteristik Daging Ikan Baung (Hemibagrus Nemurus) Yang Ditangkap…
This research aims to evaluation and compared chemical proximate compositions, NPN, amino acid and fat acid of Hemibagrus nemurus from wild catfish, pond culture and cage. Catfish used is 70 from wild (Kampar river), pond culture, and cage in Paku river, Kampar.Value of catfish was evaluation, value of edible portion, dressing percentage water holding capacity, sensory quality, proximate, non p…
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- Deskripsi Fisik
- vi, 45 hlm.; ill.; 29 cm
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- No. Panggil
- 04 04. 116 (0073)
Potensi Antibakteri Pada Kitosan Dari Karapas Udang Rama-Rama (Thalassina Ano…
Mud shrimp (Thalassina anomala) is a fishery commodity which its production is abundant. Unfortunately, it has a low economic value because most of its body is consisting of carapace, which reaches 50-70% of its total body weight. The economic value of carapace waste could be increased by by extracting it to be a chitosan. Chitosan is produced through the stages of demineralization, deproteinat…
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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 (0065)
Pengaruh Perendaman Dalam Jahe Merah (Zingiber Officinale) Terhadap Mutu Kiji…
This study aims to determine the effect of immersion in red ginger on the quality of fresh mussel seen from the organoleptic values, Total Plate Count (TPC), Coliform bacteria and Escherichia coli, and to determine the best concentration of red ginger solution that is able to maintain fresh mussel quality. The method used in this study is the experimental method of immersing the mussel in red g…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0064)
Mutu Fisikokimia Dan Sensoris Ikan Baung (Hemibagrus Nemurus) Yang Diberi Mak…
This study was purpose to evaluate physicochemical and sensory characteristics of baung catfish fed diet containing the mixture of salted trash fish and catfish viscera replacement in fish diet. Baung catfish avaranging ±50 gram in weight were diet containing the mixture of salted trash fish and catfish viscera replacing for covensional fishmeal 0% (TIK), 50% (CIRJ 50), 75% (CIRJ 75), 100% (CI…
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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 (0063)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah