Ditapis dengan
Potensi Pemanfaatan Substrat Bekasam Sebagai Biostarter Dalam Pengolahan Sosi…
The study aimed to determine the effect of adding fermented substrate as a biostarter in the processing of fermented fish sausage and to identify the optimal concentration of fermented substrate as a biostarter in this process. The research method was experimental, using a completely randomized design (CRD) with one factorial treatment consisting of four levels of fermented substrate concentrat…
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- 2004111530
Stabilitas Mikrobiologi, Kimia Dan Mutu Sensoris Yogurt Chlorella Selama Peny…
Yoghurt is a beverage that is included in probiotic products that are beneficial to human health, where yoghurt contains bacteria that are beneficial to the balance of microflora in the intestine stored at low temperatures with quality will decrease during storage. Chlorella sp. is a source of functional ingredients that have boactive compounds, colour enhancers as well as protein content. The …
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- 2004114369
Pengaruh Penambahan Tepung Ikan Toman (Channa micropeltes) Terhadap Karakteri…
Roti sobek adalah jenis roti yang berbentuk kasur, terdiri dari beberapa potongan kecil biasanya terdiri dari 6-12 potong roti yang digabungkan menjadi satu. Roti sobek memiliki kandungan protein yang rendah, salah satu cara untuk meningkatkan kadar protein roti sobek dengan memanfaatkan bidang perikanan adalah dengan menambahkan tepung ikan toman. Ikan toman memiliki kandungan gizi yang tinggi…
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- 2004124961
Pengaruh Fortifikasi Hidrolisat Protein Udang Rebon (Acetes Erythraeus) Terha…
Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi hidrolisat protein udang rebon terhadap mutu flakes dengan konsentrasi hidrolisat protein udang rebon berbeda. Metode yang digunakan dalam penelitian ini adalah eksperimen yaitu melakukan fortifikasi hidrolisat protein udang rebon pada flakes dengan rancangan acak lengkap (RAL) non faktorial yang terdiri dari empat taraf perlakuan y…
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- 2004110307
Karakteristik Hidrolisat Protein Kerang Darah (Anadara Granosa) Menggunakan E…
Blood cockle (Anadara granosa) is oneof the fisheryproducts that has a fairly good productivity level and can be processed into a wide variety of foods, one of which can be used as a food additive such as protein hydrolysate. Fish protein hydrolysate is a product resulting from the decomposition of fish protein into simple peptides and amino acids through the process of hydrolysis by enzymes, a…
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- 1904113963
Potensi Agar Rumput Laut Merah (Gelidium Spinosum) Sebagai Inhibitor Alfa-Glu…
Gelidium spinosum is one type of red seaweed as raw material for agar because it has gel-forming properties and low sulfate content. Agar is one of the complex polysaccharide hydrocolloids, consisting of 3-linked β-D- galactopynosyl (G) and 4-linked 3,6 anhydro-α-L-galactopynosyl units. Polysaccharides play a role as functional food and neutraceutical. This study aims to determine the physic…
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- 2004114367
Fortifikasi Konsentrat Protein Ikan (KPI) Patin (Pangasius Sp.) Terhadap Mut…
Fish protein concentrate (FPC) is one of the fishery products that has been processed in increasing the nutritional value of a product. Catfish protein concentrate (Pangasius sp.) contains 75.31% protein. The objectives of the study were to determine the effect of patin protein concentrate fortification on the quality of instant cendol and to determine the right concentration to get the best qu…
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- 2004110298
Pengaruh Pelarut Pada Ekstraksi Minyak Kepala Ikan Toman (Channa micropeltes)
This study aims to determine the effect of physical characteristics and the effect of using different solvents from the extraction of toman fish head oil. This research method is experimental using a non-factorial Completely Randomized Design (CRD) consisting of 3 treatment levels, namely Ethanol, Methanol and Nhexane solvents. The analysis parameters consisted of the calculation of the prop…
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- 2004111479
Aktivitas Extrak Kasar Enzim Katepsin Dari Daging Ikan Bujuk (Channa lucius) …
This study aimed to determine the optimal pH for cathepsin enzyme activity from the snakehead (Channa lucius) meat. The study method was an experiment using a completely randomized design with non-factorial treatments, involving different pH levels (5, 6, and 7) with three replications. The parameters tested in this study were cathepsin enzyme activity at different pH levels and protein concent…
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- 1904111582
Substitusi Tepung Tapioka dengan Tepung Buah Nipah (Nypa fruticans Wurmb) Ter…
Fish meatballs with tapioca flour substitution with nipah flour is a product innovation to maintain the quality of parang-parang fish meatballs. Nipah flour nipah fruit flour has good nutritional content that has the potential to be developed into alternative human foods. This study aims to provide information about the effect of substituting tapioca flour with nipah fruit flour on the quality …
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- 2004135679
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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- 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
Karya Umum 
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