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Pengaruh Penambahan Penyedap Rasa Ikan Biang (Ilisha Elongata) Pada Kue Bawa…
Absctract Onion cakes is one of the delicious and crunchy snacks with dominant onion flavor. This study aims to determine the effect of adding biang fish flavoring to the making of onion cake and to find out the best concentration of biang fish flavoring on consumer acceptance. This research method is an experiment, namely conducting experiments on making onion cakes by adding biang fish flavo…
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- Judul Seri
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- 1904124624
Aktivitas Antioksidan Dan Inhibitor Α-Glukosidase Ekstrak Rumput Laut Coklat…
ABSTRACT Sargassum sp. contains bioactive compounds is used as natural antioxidants and alpha-glucosidase enzyme inhibitors. This study aims to determine the bioactive compounds, total phenolics, antioxidant activity, and alpha-glucosidase enzyme inhibitors from extracts of Sargassum sp. The research method was an experiment to extract Sargassum sp using a multilevel maceration method with nhe…
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- 1904111027
Pengaruh Konsentrasi Ekstrak Rumput Laut Cokelat (Sargassum Plagyophyllum) Te…
ABSTRACT Sargassum plagyophyllum seaweed is one of the fishery commodities that has a source of bioactive compounds in the form of secondary metabolites that can be utilized as antibacterial compounds in the manufacture of hand sanitizers. Hand sanitizer is a gel-shaped preparation that contains natural and synthetic antibacterial active substances. This study aims to determine the best concen…
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- 1604123699
Penerimaan Konsumen Terhadap Ikan Asap Kapiek (Barbodes Schwanenfeldii) Denga…
Smoked fish is one of the fish preparations that aims to extend its shelf life. The smoking process can be done in two ways, namely traditional and modern smoking (liquid smoke). Honey smoked tinfoil barb is smoked tinfoil barb and then added honey by smearing it. This study aims to determine the comparison of the level of consumer acceptance of smoked tinfoil barb with the addition of honey be…
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- 1604123519
Pengaruh Penambahan Ekstrak Wortel Sebagai Pewarna Alami Pada Kerupuk Amplang…
ABSTRACT This study aims to determine the effect of adding carrot extract to prawn crackers. This research consisted of 2 stages, namely making carrot extract and making prawn crackers with the addition of carrot extract coloring at different levels. The method used was to make prawn crackers with the addition of carrot extract coloring with 4 treatment levels, namely: 0% (control), 10%, 15%, …
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- 1604115639
Aplikasi Bakteriosin Dari Isolat Bakteri Asam Laktat Asal Cencaluk Sebagai Bi…
ABSTRACT Fish meatballs have a relatively short shelf-life, because they are easily contaminated and allow microbes growing during the storage. The alternative way to solve this problem is the using natural preservatives (biopreservatives). The purpose of this study was to determine the effect of different concentrations of bacteriocin, as a biopreservative extracted from lactic acid bacteria …
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- Judul Seri
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- No. Panggil
- 1904111146
Potensi Pemanfaatan Ektrak Anggur Laut (Caulerpa Lentillifera) Sebagai Sediaa…
ABSTRACT This study aims to determine the sensory characteristics, physical testing and test the content of vitamin E to lip balm preparations with the addition of Caulerpa lentillifera extract. The research method used is an experiment with a complete randomized design (RAL) Non factorial, 4 levels of treatment F0 (0 mL), F1 (0.5 mL), F2 (1 mL), F3 (1.5 mL). The parameters observed includ…
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- 1804124493
Perubahan Mutu Sensoris Dan Mikrobiologis Filet Patin (Pangasius Sp.) Flavor …
ABSTRACT Smoked fish is a traditional product of Riau region which is widely liked by the public because it has delicious and specific taste and smell. In this research, smoked flavored fillets were smoked with different moisture content, high (40- 60%) and low (15-25%). The quality and shelf life of smoked flavored filets were evaluated based on sensory, microbiological and moisture conte…
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- 1704111477
Karakteristik Mutu Dodol Kentang Dengan Penambahan Rumput Laut (Eucheuma Spin…
Abstract This study aimed to determine the quality characteristics of potato dodol quality with the added seaweed (Eucheuma spinosum). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely D0 (0% Eucheuma spinosum), D1 (5% Eucheuma spinosum), D2 (10% Eucheuma spinosum), D3 (15% Eucheuma spinosum). The test parameters carried out…
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- 1804113338
Penggunaan Suhu Pemanasan Berbeda Terhadap Kandungan Protein Terlarut Dan Alb…
Abstract Eel (Monopterus albus) is a freshwater species that lives in Indonesian waters. Fish has the potential as a functional food, to utilize this fish, research is carried out. The purpose of this study was to determine the value of the chemical composition of the eel, the yield value of the eel extract and to determine the effect of different heating temperatures on the dissolved protein …
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- 1804124102
Studi Penerimaan Konsumen Terhadap Dim Sum Dengan Jenis Daging Ikan Berbeda
ABSTRACT The study aims to find out the level of consumer acceptance of dim sum from different types of fish meat such as catfish (clarias sp and pangasius sp). And wants to know which is the best treatment for dim sum. The method of research used is a comparative study using T-test with a 2 levels of treatment namely, D1 Clarias sp meat and D2 Pangasius sp meat with a weight of 300 gr of each…
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- 1804124534
Pengaruh Fortifikasi Bubuk Chlorella Sp Pada Es Krim Rumput Laut (Eucheuma Co…
Abstract Ice cream is a food that is soft and frozen, made from milk. Currently there are many types of ice cream, one of which is seaweed ice cream, but has a look that is less liked by consumers. So with that it is necessary to fortify with natural ingredients that contain high nutritional value and are good for health, namely Chlorella sp. The purpose of this study is to determine the diffe…
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- 1804125145
Studi Penerimaan Konsumen Terhadap Kerupuk Udang Rebon (Acetes Sp.) Yang Disu…
ABSTRACT Nypa fruit (Nyfa fruticans) can be processed into flour as a substitute for starch sources and has a fairly high crude fiber content. Rebon shrimp crackers (Acetes sp.) are made from tapioca flour as a source of starch and has a low fiber content. It is hoped that the rebon shrimp crackers substituted with nypa fruit flour can be liked by consumers and can increase the fiber content i…
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- 1804113570
Substitusi Tepung Buah Nipah (Nypa Fruticans) Pada Pembuatan Nuget Ikan Lom…
Abstrack Nugget is one of the processed meat product made from ground meat that is generally formed into rectangular pieces and coated with breadcrumbs. Lomek fish nuggets with nypa fruit flour replacement is one of the diversification of fishery products that use nypa fruit flour as binding agent. This study aims to determine the level of consumer acceptance of lomek fish nuggets with nypa fr…
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- 1804113366
Studi Formulasi Dan Karakteristik Mutu Bakso Ikan Biang (Ilisha Elongata)
ABSTRACT This study aimed to determine the proximate content of biang fish balls. The material used in this study was biang fish which was purchased directly from fishermen in Selatpanjang, Kepulauan Meranti. The design of this study used a randomized trial pattern complete with three tests. The parameters tested are moisture content, ash, fat, proterin, carbohydrates and quality test. The mai…
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- 1804124646
Pengaruh Fortifikasi Tepung Rumput Laut Cokelat (Sargassum Sp.) Terhadap Kara…
Abstract Brown seaweed can be a functional food, the addition of brown seaweed flour to wet noodles is expected to add nutrition to these wet noodles. The aim of the research was to study the effect of fortification of brown seaweed flour on the quality characteristics of wet noodles, to determine the best concentration of brown seaweed flour on the quality characteristics of wet noodles, to d…
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- 1804110512
Pengaruh Jenis Kemasan Berbeda Terhadap Mutu Keripik Ikan Kembung (Rastrelli…
Abstract Mackerel can be processed into commercial products, to protect chips from damage to the quality of mackerel chips, it is necessary to protect chips using HDPE (K1) and aluminum foil (K2) packaging. The method used was the experimental method with a non-factorial randomized block design with the treatment of HDPE (K1) and aluminum foil (K2) packaging types with storage duration groups …
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- 1804111506
Studi Penerimaan Konsumen Terhadap Sosis Ikan Patin (Pangasius Hypophthalmus)…
ABSTRACT This study aimed to determine the effect of asian piegeonwings extract on the manufacture of catfish sausage and to determine the best concentration on consumer acceptance. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely, R0 (control), R1 (3% extract of asian piegeonwings), R2 (4% extract of asian piegeonwings) and R3…
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- 1804111386
Karakteristik Minyak Isi Perut Ikan Lele (Clarias Gariepinus) Yang Dimurnikan…
ABSTRACT Waste or by-product of catfish (Clarias gariepinus) which is rarely used is stomach. The contents of catfish stomach is extracted with dry rendering method will produce crude fish oil. Fish oil obtained as a by-product of smoked fish processing often contains a lot of impurities, so a purification process is needed using bentonite adsorbents and activated charcoal. This study aims to …
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- 1804112989
Pengaruh Waktu Maserasi Terhadap Kandungan Fitokimia Ekstrak Etanol Selada La…
Abstract This study aims to determine the best time of maceration on the yield value and determine the phytochemical content of sea lettuce. The method used in this study was an experimental method, namely testing the phytochemical content of sea lettuce extracted ethanol with different maceration times. The design used was a non-factorial Completely Randomized Design (CRD) with 3 treatments a…
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- 1804112849
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