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Pengaruh Penambahan Daging Ikan Toman (Channa Micropeltes) Berbeda Terhadap …
This study aimed to determine the effect of different levels of toman fish meat addition on the quality characteristics of amplang, and to identify the best concentration of toman fish meat addition in amplang production.The research used an experimental method, which involved conducting trials in amplang production with the addition of toman fish meat. The research design used was a non-factor…
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- Judul Seri
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- 2004125951
Pengaruh Fortifikasi Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Kue …
Biang fish (Ilisha elongata) is a marine fish with many fine spines, and its utilization has been limited to fresh consumption as a side dish. Converting biang fish into flour represents an innovation for diversifying nutritious food, one of which is the processing of "kembang loyang" (traditional Indonesian cake). This study aimed to investigate the effect of biang fish flour fortification on …
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- 2004114381
Pengaruh Fortifikasi Tepung Cangkang Kerang Lokan (Geloina Erosa) Sebagai Sum…
The shell of the Lokan clam (Geloina erosa) contains a calcium level of 69.97%. Lokan clam shells have not been optimally utilized in food product processing. This study aimed to determine the effect of fortifying Lokan clam shell flour as a calcium source on biscuits and to identify the optimal concentration for achieving the best biscuit quality. The Lokan clam shell flour was prepared using …
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- 2004112367
Karakteristik Mutu Brownies Panggang Dengan Penambahan Tepung Ikan Toman (Cha…
Snakehead fish (Channa micropeltes) is a high-protein fish species that has not been optimally utilized in developing processed fish products. One approach to utilizing snakehead fish is processing it into flour. Product diversification can be achieved by incorporating snakehead flour into brownies. Brownies often have unbalanced nutritional content, resulting in low nutritional value for the b…
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- 2004125948
Pengaruh Penambahan Konsentrasi Asap Cair Berbeda Terhadap Mutu Dendeng Ikan …
Nile tilapia (Oreochromis niloticus) is one of the freshwater fish species that is often farmed and consumed by the Indonesian community. Nile tilapia is a widely developed commodity due to high market demand, its tasty flesh, relatively stable price, and easy farming, making it a popular choice for jerky production. Fish jerky commonly found in the community is typically non-smoked. The additi…
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- 1804124409
Pengaruh Fortifikasi Tepung Udang Rebon (Acetes sp.) Terhadap Mutu Cookies Sa…
Cookies are one type of biscuit made from soft dough, high fat content, relatively crispy when broken and the cross section of the cut has a solid texture. This study aims to determine the effect of fortification of rebon shrimp flour on the quality of sago cookies and to determine the best concentration level of rebon shrimp flour as a fortification ingredient in the quality of sago cookies. T…
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- 2004124960
Karakteristik Mutu Stik Ikan Gulamah (Johnius Carouna) Dengan Formulasi Berbeda
Gulamah fish (Johnius carouna) is one type of fish that is in great demand by the public, because it has soft and thick meat and an affordable price. The nutritional content of gulamah fish is not much different from other types of fish so it needs to be diversified. Stick is one of the crunchy-textured snacks favored by children and adults with the basic ingredients of wheat flour and tapioca …
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- 2004110287
Studi Formulasi Pengolahan Makaroni dengan Substitusi Tepung Rumput Laut Coke…
Macaroni was a processed pasta product that was widely popular among various consumer groups. The main ingredient of macaroni was wheat flour, which contained gluten that could disrupt digestion when consumed in excess. Brown seaweed (Sargassum sp.) flour could have served as a substitute for wheat flour in macaroni production becauseitcontained hydrocolloids that acted as gelling agents, which…
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- 1804111304
Karakteristikfisiko-Kimiadansensorigummy Candy Berbasis Gelatin Tulang Ikanpa…
Gummy candy is a confectionery snack that can replace lost energy quickly, but contains high sugar and low nutritional values such as fat, protein, zinc, iron, vitamins, and minerals. This study aims to determine the effect of Chlorella sp. powder fortification on the physico-chemical and sensory characteristics of gummy candy based on catfish bone gelatin and determine the best concentration o…
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- 2004110295
Hidrolisis Kolagen Dari Kulit Ikan Gabus (Channa striata) Dengan Enzim Papain…
This study aimed to determine the effect of different concentrations of papain enzyme on the characteristics of snakehead fish skin collagen and to identify the optimal concentration of papain enzyme for hydrolysis snakehead fish skin collagen. This research used an experimental method with a non-factorial Completely Randomized Design (CRD), consisting of three treatment levels: papain enzyme c…
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- 2004114036
Hidrolisis Protein Teripang Emas (Stichopus hermanii) Menggunakan Enzim Papai…
Hydrolysis is a process of degrading proteins with acids, bases, or proteolytic enzymes to obtain amino acids and peptides. Golden sea cucumber (Stichopus hermanii) is a fishery commodity with good prospects and high economic value in domestic and international markets. The hydrolysis of golden sea cucumber involved the use of papain enzyme as a catalyst for protein breakdown. The advantages of…
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- 1904113875
Pengaruh Suhu Pemanasan Berbeda Terhadap Kadar Albumin Pada Ikan Bujuk (Chann…
Javanese snakehead (Channa lucius) is one type of fish that has a high protein and albumin content. Albumin is the main protein in human plasma and makes up about 60% of total plasma protein, with its function as a regulator of osmotic pressure in the blood and also as a means of transport or transportation of various important compounds in the blood. This study aims to determine the edible por…
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- 1904111412
PENGARUH PERENDAMAN IKAN MAS (Cyprinus carpio) SEGAR DALAM CUKA AIR KELAPA SE…
Coconut water vinegar contains acetic acid which has the potential as a biopreservative, an alternative to reduce the level of bacterial contaminants in fresh fish. This research determined the effect of soaking goldfish in coconut water vinegar as a biopreservative during storage on organoleptic characteristics, pH, Total Plate Count (TPC), Total Volatile Base (TVB) and determined the best tre…
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- 2004134795
STUDI MUTU ABON UDANG REBON (Acetes erythraeus) YANG DIKEMAS DENGAN JENIS KEM…
The objective of this research was to determine the differences in quality of dried shrimp (Acetes arythraeus) stored at room temperature in different types of packaging. This research employed an experimental method using a t-test to compare two different packaging types, PP and HDPE, over storage periods of 0, 7, 14, and 21 days. The results showed that the organoleptic qualities of dried shr…
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- 2004114470
PENGARUH FORTIFIKASI TEPUNG TULANG IKAN PATIN (Pangasius sp.) TERHADAP KARAK…
This study aimed to determine the effects and optimal concentration of fortified pangasius fish bone meal (Pangasius sp.) on the quality characteristics of kemojo sponge cake. The research was conducted using a completely randomized design (CRD). It applied four levels of fish bone meal fortification concentration: 0% (P0), 10% (P1), 15% (P2), and 20% (P3). The observed parameters included orga…
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- 2004124959
Karakteristik Mutu Sensoris, Fisikokimia Dan Mikrobiologi Ikan Teri Nasi (Sto…
This study aimed to determine the effect of liquid smoke addition on the sensory, physicochemical and microbiological quality characteristics of anchovy (Stolephorus sp.) and to determine the appropriate concentration of liquid smoke to obtain the best quality of the anchovy during storage at room temperature. The research method used was the experimental method, by applying the treatment of sa…
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- 2004112366
Pengaruh Penambahan Substrat Bekasam Terhadap Mutu Dan Karakteristik Sosis Ik…
Fermented fish sausage is one of the processed fish meat products that utilise the role of Lactic Acid Bacteria (LAB). To accelerate the sausage fermentation process, it is necessary to add a starter culture in the form of a substrate of ikan rucah (bekasam) which contains many lactic acid bacteria. This research was conducted using experimental method and arranged using Randomised Group Design…
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- 2004112368
Fortifikasi Bubuk Chlorella Sp. Dalam Pembuatan Yoghurt Sebagai Minuman Probi…
Yoghurt is one of the dairy products by utilizing microorganisms, especially lactic acid bacteria (Lactobacillus acidophilus) as fermentation process. Yoghurt lacks vitamin content, protein and high saturated fat. One way to improve yogurt nutrition is to fortify Chrorella sp. which contains nutrients, namely protein 60.5%, fat 11%, carbohydrates 20.1%, vitamins, minerals 4.6%, fiber 0.2%, chlo…
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- 2004125670
Pengaruh Pengunaan Garam Rumput Laut Dengan Konsentrasi Yang Berbeda Terhadap…
The aim of this study was to determine the effect of using seaweed salt at different concentrations on the quality of fermented Rebon shrimp salty soy sauce. The treatments consisted of four different salt concentrations: 0% (R0), 15% (R1), 20% (R2), and 25% (R3). The results showed that the use of seaweed salt at different concentrations had a significant effect on taste, aroma, and color valu…
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- 2004114390
Pengaruh Fortifikasi Tepung Ikan Gabus (Channa Striata) Terhadap Karakteristi…
Snakehead fish is a type of fish that has quite high nutritional value, while cendol is a beverage with relatively low nutritional value. Therefore, fortifying cendol with snakehead fish flour on the quality characteristics of cendol and to identify the best concentration of skanehead fish flour can enhance its natrional value. This study aimed to determine the effect of fortifying snakehead fi…
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- 1904113524
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