Ditapis dengan
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 …
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- vi, 71 hlm.; ill.; 29 cm
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- 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…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
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- 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)…
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- xi, 71 hlm.; ill.; 29 cm
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- 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…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
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- 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…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 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…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 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…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 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…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 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…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- 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…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0102)
Pengaruh Perendaman Dalam Asap Cair Terhadap Mutu Mikrobiologi Fillet Ikan …
This study was aimed to observe the effect of fish immersion in the liquid smoke and to determine the best concentration of the liquid smoke on microbiological quality catfish (Clarias sp) fillets during storage at cold temperature (5°C). The liquid smoke concentrations were varied at 4% (A1), 6% (A2) and 8% (A3) and the fish was observed during storage at the periods of 0, 10, 20 and 30 days.…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0101)
Karakteristik Mutu Tepung Tulang Ikan Dari Jenis Ikan Berbeda (Ikan Patin, Le…
This study was aimed to utilize the fish bone waste from different types of fish walking catfish, shark catfish, and eel tailed catfish as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 level…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0099)
Karateristik Minyak Dari Lemak Perut Ikan Patin (Pangasius Hypophthalmus) Yan…
Catfish processing (Pangasius hypophthalmus) produces byproducts of belly fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) consisting of linoleic, linolenic, EPA, and DHA are the essential fatty acids the body needs to maintain health. Utilizing belly fat catfish can be processed into crude fish oil. Raw fish oil is purified to increase its economic value. Purificatio…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0099)
Pengaruh Penambahan Konsentrat Protein Ikan Patin (Pangasius Sutchi) Terhadap…
The purpose of this study was to determine the effect of the addition of catfish (Pangasius suchi) protein concentrate (FPC) on the quality of seaweed flavored wet noodle. The method used in this research was the experimental method. The experiment was designed as completely randomized design (CRD) and the treatment was conducting by processing wet noodles, flavored with seaweed (Eucheuma cotto…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0098)
Fortifikasi Tepung Tulang Ikan Patin (Pangasius Hypophthalmus) Pada Brownies …
This research was aimed to determine the effect of fortification of catfish (Pangasius hypopthalmus) bone meal on baked brownies for consumer acceptance with different concentrations. The research was conducted in two stages: 1) the production of catfish bone meal, 2) the production of baked brownies with addition of catfish bone meal. The method used in this research was an experimental method…
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0073)
Lama Presto Terhadap Karakteristik Mutu Ikan Kapiek (Barbonymus Schwanenfeldii)
This study was aimed to produce presto processed using of kapiek fish (Barbonymus schwanenfedlii) in good quality. Besides, it was proposed to find out the proper cooking time by assessing their organoleptic, chemical, and microbiological characteristics. The method used was experimental and the design composed was non-factorial Completely Randomized Design (CRD). The treatment was consisted of…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0053)
Karakteristik Fisikokimia Fillet Ikan Gurami (Osphronemus Gouramy) Dari Habit…
The aim of the research was to determine the differences in physicochemical characteristic carp fillet from different habitats. The research method used in this study was a comparative experimental method with the T-test design, consisting of 2 treatments, namely carp from cages (ke) and carp from a pond (ko) with 3 replicated. So, there were 6 units of experimental units. The parameters measur…
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0052)
Kandungan Mineral Dan Penerimaan Konsumen Terhadap Cookies Yang Difortifikasi…
This study was aimed to evaluate the effect of adding mussel shell flour towards mineral content (calcium and phosphorus) of cookies and to determine the optimal concentration of mussel shell flour in cookies without reducing consumer acceptance. The experimental method was used in this research with one factor of Completely Randomized Design (CRD), namely the addition of freshwater mussel shel…
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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 (0051)
Pengaruh Penambahan Asam Sitrat Dengan Konsentrasi Berbeda Terhadap Karakteri…
This study was aimed to obtain the best product of rebon shrimp (Mysis relicta) protein isolates by addition of citric acid at different concentrations. The parameters observed were the amount of flour yielded and the proximate chemical composition (the content of moisture, ash, fat and protein). The method used was an experimental and the design used was a Completely Randomized Design (CRD). …
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- ISBN/ISSN
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0050)
Pengaruh Substitusi Daging Sapi Dengan Daging Kijing Air Tawar (Plisbryoconch…
This study was aimed to determine the effect of substitution beef with freshwater mussel (Plisbryoconcha exilis) meat on consumer acceptance, sensory quality, and chemical content of meatball. Furthermore to obtain the optimum ratio or proportion of beef and freshwater mussel meat for the best meatball. The method used was an experimental method with the addition mixed of beef and freshwater mu…
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 119 (0049)
Karya Umum 
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