Ditapis dengan
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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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.…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 66 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 45 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0063)
Pengaruh Penggunaan Asap Cair Dengan Konsentrasi Yang Berbeda Terhadap Mutu K…
This study aimed to determine the effect of the use of liquid smoke with a different concentration on skipjack tuna (Katsuwonus pelamis) katsuobushi quality. The research method used was the experimental method with a non-factorial Randomized Complete Design (CRD) design with three levels namely 5% (K1), 7% (K2) and 9% (K3) with replications three times to obtain 9 experimental units. The data …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0062)
Pengaruh Bumbu Rasa Kari Terhadap Mutu Dan Penerimaan Konsumen Mie Sagu Ikan …
This study aims to determine the effect of curry flavor on consumer acceptance of instant anchovy sago (Stolephorus sp) noodles and analyze the quality of instant anchovy sago products with curry flavor produced organoleptically, microbiologically, and proximate. The method used is the experimental method, with a completely randomized Complete Design (CRD) consisting of 4 treatment levels, name…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0061)
Karakteristik Profil Asam Amino Pada Daging Ikan Patin (Pangasius Sp.) Berdas…
The aim of the study was to determine the different characteristics of essential and non-essential amino acids and value of chemical composition on catfish meat originating from natural rivers and from floating nets. The method used was comparative experimental for different habitat treatment with T-test established of 2 treatments, namely (P1 = natural river catfish, P2 = floating net catfish)…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0060)
Pembuatan Konsentrat Protein Daging Ikan Patin (Pangasius Hypophthalmus) Meng…
This research aims to determine the effect of ethanol solvent with different concentrations on the characteristics of catfish meat protein concentrates which include yield, proximate, and amino acids, to obtain optimal concentration. This research was conducted in 2 stages: first stage, the making of catfish meat flour, 2) making catfish meat protein concentrates using ethanol solvents with dif…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0059)
Sensitivitas Bakteri Salmonella Sp. Dan Escherichia Coli Yang Di Isolasi Dari…
Jelawat fish (Leptobarbus hoeveni) is native Indonesian fish found in the rivers of Sumatra and Kalimantan. Riau Province is one of the centers of the production of sooty fish, where the production of cultivated fish is starting to increase every year. This study aims to identify the types of bacteria found in fresh soot fish and determine the sensitivity of bacteria to liquid smoke solutions a…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0057)
Pengaruh Konsentrasi Kitosan Udang Rama-Rama (Thalassina Anomala) Sebagai Per…
T. anomala is a type of shrimp that commonly found in the muddy areas of mangrove along the coastal area Selat Panjang. This study aims to determine the effectiveness of the chitosan in absorbing heavy metals in gravestones. Carapace from T. anomala is used as raw material of chitosan. The carapace was taken and then washed, dried, refined, demineralization, de-preoteinated, deasitelation and w…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0056)
Pengaruh Penggunaan Asam Jawa (Tamarindus Indica L) Terhadap Kandungan Logam …
This research was aimed to determine the optimum concentration of tamarind and the soaking time to reduce the heavy metals Pb, Cd and Cu in the hairy cockle (Anadara antiquta). The method of the research was experimental method and the experimental design was the Completely Randomized Design (CRD). The treatmentswas soaking the cockle in the tamarind solution at different concentrations (15% an…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0055)
Pengaruh Perendaman Dengan Asam Sitrat Terhadap Karakteristik Gelatin Tulang …
Tuna is generally used in the canning and freezing industry. The by products of processed tuna which are not utilized such as the head, bones and skin are processed into flour and the skin and bone can also be used as gelatin. The process of making gelatin through several stages, namely by immersing the sample (tuna fish bone) in citric acid is called type A gelatin. This study was aimed to…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 119 (0054)
Pengaruh Penambahan Konsentrat Protein Dari Jenis Ikan Berbeda Terhadap Pener…
This research was to determine the effect of the addition protein concentrates from different types of catfish (P. hypopthalmus, C. gariepinus and P. albilabris) to consumer acceptance of bread. The method used is an experiment using non-factorial completely randomized design (RAL), with 4 levels of treatment namely K0 (control), K1 (addition of Shark Catfish KPI), K2 (addition of Walking Cat…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 118 (0103)
Studi Penerimaan Konsumen Terhadap Abon Ikan Gurami (Osphronemus Gouramy) Den…
This research was aimed to determine the effect of breadfruit (Artocarpus altilis) addition on shredded carp (Osphronemus goramy) to consumer acceptance. The method used was experimental with Completely Randomized Design (CRD) which consists of 4 treatment levels of addition various breadfruit concentrations on shredded carp: A0 (0%), A1 (20%), A2 (40%), A3 (60%). The parameters tested were or…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
- -
- No. Panggil
- 04 04. 118 (0102)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah