Ditapis dengan
Mutu Organoleptik Dan Kimia Kerupuk Tulang Ikan Tenggiri (Scomberomorus Comme…
Narrow Barred Spanish Mackerel (Scomberomorus commersonii) is a high economic value fishery commodity in Indonesia, but its utilization is still limited to the meat, while the bones as waste have not been optimally utilized. Fish bones contain high calcium and protein so they have the potential to be used as nutritious food ingredients, one of which is as raw material for crackers. This study a…
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- Judul Seri
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- 2104110615
Kajian Mutu Sensoris, Mikrobiologis Dan Kimia Beberapa Jenis Ikanasapyang Dip…
Pasar Lama Pangkalan Kerinci is the main smoked fish trading center in Pelalawan Regency, Riau. The marketed smoked fish consists of various species such as catfish, baung, and catfish originating from Kampar, Langgam, and Kerinci areas. These products are traditionally processed with limited sanitation, potentially leading to quality degradation and microbiological contamination during storage…
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- 2104112915
Pengaruh Fortifikasi Tepung Tulang Ikan Nila (Oreochromis NILOTICUS) Terhadap…
This study aims to determine the effect of tilapia bone meal fortification on the quality of crispy brownies and to determine the concentration of tilapia bone meal on the quality of cispy brownies. The method used in this research is an experiment with anon-factorial completerandomized design with fourtreatment levels, namely without tilapia bone meal fortification 0% (B0), tilapia bone meal f…
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- 2104113618
Pengaruh Fortifikasi Konsentrat Protein Udang Rebon (Acetes Erythraeus) Terha…
White bread is a food made from wheat flour, water, and yeast, which is made through the stages of kneading, fermentation (development), and oven baking. This study aims to determine the effect of shrimp protein concentrate fortification on the quality of white bread and to determine the best concentration of shrimp protein concentrate fortified in white bread. The method used in this study was…
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- 2104112922
Karakteristik Mutu Bubuk Chlorella Vulgaris Yang Dikeringkan Dengan Oven Dan …
Drying is a crucial stage inthe processing of Chlorella vulgaris powder. C. vulgaris is a microalgae that is rich in high nutrients. In addition to having high nutrients, this microalgae has good chlorophyll and antioxidant content. This can make the processing of C. vulgaris powder very important. The purpose of this study was to determine the chemical content of C. vulgaris powder using oven …
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- Judul Seri
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- 1904113500
Pengaruh Substitusi Tepung Terigu Dengan Tepung Buah Mangrove Lindur (Bruguie…
This study aimed to determine the effect of substituting wheat flour with lindur mangrove-fruit flour on the qualityof onion cakes (color, aroma, taste, and texture), to identify the optimal substitution level that met the desired quality standards, and to examine the nutritional composition and characteristics of lindur mangrove-fruit flour as well as its impact on onion-cake quality. The expe…
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- 2004110301
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteri…
This study aimed to determine the effect of adding seaweed flour on the quality characteristics of otak-otak made from white-lipped eel catfish, and to identify the optimal concentration of seaweed flour for those characteristics. The experiment used a non-factorial Completely Randomized Design (CRD) with four treatment levels: A0 (0% seaweed flour), A5 (5%), A10 (10%), and A15 (15%), each repl…
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- 2004110829
Pengaruh Penambahan Tepung Agar-Agar Terhadap Mutu Sosis Ikan Biang (Ilisha E…
This study aims to determine the effect of adding agar-agar flour on the quality of biang fish sausage (Ilisha elongata) and to obtain the best addition of agar-agar flour on the quality of biang fish sausage (Ilisha elongata). The method used in this study is an experimental method, namely conducting an experiment to process biang fish sausage with the addition of agar-agar flour. The design u…
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- 2104136684
Aktivitas Antibakteri Gel Handsanitizer Ekstrak Daun Mangrove (Sonneratia Alb…
Mangrove leaf extract contains bioactive compounds such as phenols, flavonoids, saponins, tannins, and alkaloids that have antibacterial properties capable of killing pathogenic bacteria. Staphylococcus aureus and Escherichia coli are dominant pathogenic bacteria on the hands that, in large quantities, can cause diseases in humans. This study aimed to determine the antibacterial activity of han…
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- 2004112370
Aktivitas Antibakteri Ekstrak Daun Bakau Minyak (Rhizophora Apiculata) Terhad…
Rhizophora apiculata is a type of tropical mangrove that can survive in salty environments (halophytic). Mangrove leaf extracts generally contain phytochemical compounds that have the potential to be antibacterial. This study aims to determine the yield of R. apiculata leaf flour and extract, the content of phytochemical compounds of R. apiculata leaf extract, and the antibacterial activity of …
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- 2004114376
Perubahan Mutu Sensoris, Kimia Dan Mikrobiologi Dimsum Lele Yang Disimpan Pad…
Dimsum is one of the high-protein surimi products that is prone to spoilage during storage. The shelf life of catfish-based dimsum is still very limited. This study aimed to evaluate changes in sensory, chemical, and microbiological quality and to determine the shelf life of catfish dimsum at temperatures of 5±2ºC, 0±2ºC, and -10±3ºC over 28 days. The method used in this study was experim…
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- 2004110288
Pengaruh Lama Maserasi Ekstrak Daging Keong Mata Merah (Cerithidea Otbusa) Te…
The red-eyed snail (Cerithidea obtusa) is one of the gastropod species that lives in mangrove environments and has potential as an alternative source of animal protein. In addition, this animal also contains various bioactive compounds, such as alkaloids, flavonoids, and saponins, which are known to have antioxidant activity. These compounds play a crucial role in neutralising free radicals tha…
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- 2004126458
Pengaruh Fortifikasi Konsentrat Rpotein Ikan Patin (Pangasius Sp.) Terhadap M…
Pangasius sp. is one of the most promising freshwater fishery resources in Riau Province, with its very high production making its price highly affordable. This has prompted local communities to compete in creating value-added products such as meatballs, nuggets, floss, and other processed foods. Pangasius sp. could also be utilized as a food ingredient in the form of protein concentrate. This …
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- 2104112405
Pengaruh Suhu Wet Rendering Terhadap Karakteristik Minyak Kepala Ikan Gabus (…
Snakehead fish (Channa striata) is one of the fish inhabiting swamp waters that has economic value. Snakehead fish has been used by humans as food for centuries. Snakehead fish contains excellent protein, fat, vitamins, and minerals. Snakehead fish is a source of fat.Fish fatis composedofabout25%saturatedfatty acids and 75%unsaturatedfatty acids. The fatcontained in fish is generally unsaturate…
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- 1904110302
Karakteristik Mutu Bekasam Ikan Gabus (Channa Striata) Dengan Penambahan Gula…
Snakehead fish has diverse nutritional content and can be prepared into bekasam. Generally, the local Kampar community combines fish, roasted rice, and acid in making bekasam. The addition of acid produced a product with a very sour flavor and odor, so another alternative combination is needed. Saka sugar can be used as an alternative to acid because it can work with rice to produce bekasam wit…
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- 2104110529
Efektivitas Marinasi Menggunakan Jenis Garam Berbeda Terhadap Nilai Sensoris,…
Marination is one of the traditional techniques in culinary processing that was previously used to preserve food ingredients and extend shelf life, but now has an additional function, which is to improve the quality of fish.This study aims to determine the effectiveness of marination using different types of salt on the sensory, microbiological, and chemical value of fresh tilapia, and the best…
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- 2004126575
Fortifikasi tepung ikan tongkol (Euthynnus affinis) pada oatmeal cookies seba…
This study aimed to determine the effect of fortifying little tuna (Euthynnus affinis) flour in oatmeal cookies as a nutritious snack. The study employed an experimental method using a completely randomized design (CRD), non-factorial, consisting of four treatments: without little tuna flour (T0), the addition of little tuna flour at 10% (T10), 20% (T20), and 30% (T30), with three replications.…
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- 2104135945
Pengaruh perbedaan konsentrasi asam kandis (Garcinia xanthochymus) terhadap m…
Bekasam is spontaneusly fermented fish product that was produced traditionally by the community in Tambang District, Kampar Regency, Riau. The bekasam is commonly processed by adding gandaria citrus (Garcinia xanthochymus) as a natural preservative to support the growth of Lactic Acid Bacteria (LAB). This study was aimed to explore the effect of adding gandaria citrus at different concentration…
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- 2104112918
Pengaruh penambahan biostarter asal sosis fermentasi terhadap perkembangan mi…
Fermented sausage is a processed meat product in a casing made through a fermentation process with or without the help of bacterial starter culture. The source of microorganisms in the manufacture of fermented sausages can come from natural microorganisms in meat (spontaneous fermentation), or with the addition of starter culture (controlled fermentation). The purpose of this study was to deter…
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- 2104112914
Uji aktivitas antibakteri sediaan alami hand sanitizer dengan penambahan ekst…
This study was aimed to determine the antibacterial activity of Chlorella vulgaris against Staphylococcus aureus and Pseudomonas sp. and to determine the best concentration of Chlorella vulgaris as a natural preparation material for hand sanitizer. The method used in the study was experimental. Antibacterial activity testing was carried out on the natural hand sanitizer preparations with th…
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- 2004125673
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