Ditapis dengan
Status mutu mikrobiologis, kimia dan sensoris ikan asin kering yang dipasarka…
Quality control of salted fish, especially after processing or during storage and marketing is important aspect to ensure that the product is not contaminated with spoilage and pathogenic microbes that can shorten the product shelf life and endanger consumer health. This study aimed to evaluate the microbiological, chemical and sensory quality status of dried salted fish marketed in Ibuh Ma…
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- ISBN/ISSN
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2104110294
Potensi ekstrak daging kerang kijing (Pilsbryoconcha exilis) sebagai antioksi…
Freshwater tropical mussel (Pilsbryoconcha exilis) are mussel that live in rivers, settling on sandy riverbeds and cold temperatures. Freshwater tropical mussel extract showed the presence of bioactive components of alkaloid and flavonoid groups that have the potential to become antioxidants. The purpose of the study was to determine the types of secondary metabolite compounds in mussel extract…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004110318
Pengaruh Penggunaan Enzim Papain Untuk Penghilangan Lapisan Kapur Terhadap Mu…
The research was aimed to observe the using of papain enzyme to remove the limelayer from the skin of sea cucumber (Holothuria scabra) by applying boiling method. The research was using an experimental method and composing as nonfactorial randomized completely design. The treatment conducted was the using of papain enzymes at different concentrations (0, 0.05, 0.1, and 0.15 %) and boiled at…
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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 (0032)
Karakterisasi fisikokimia dan mikrobiologi pasta gigi berbasis hidroksiapatit…
Freshwater mussel shell waste can act as a calcium precursor in the synthesis of hydroxyapatite. Hydroxyapatite serves as an active component in toothpaste formulation, functioning as an abrasive while also possessing the capability to inhibit the proliferation of bacteria responsible for dental plaque. This study aimed to evaluate the effect of adding hydroxyapatite into toothpaste on its …
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- Deskripsi Fisik
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- Judul Seri
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- 2104124435
Pembuatan sosis fermentasi ikan patin (Pangasius sp.) menggunakan metode back…
Fermented fish sausage is a processed product from the fermentation process, where fish meat is mixed with additional ingredients such as salt, spices, and lactic acid-producing bacteria. Lactic acid bacteria can extend the shelf life of the product, help preserve by preventing the growth of spoilage bacteria, and can even produce food with a distinctive flavor. To accelerate the fermentation p…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2104112907
Pembuatan Starter Kering Bakteri Asam Laktat Dari Sosis Fermentasi Ikan Patin…
Catfish (Pangasius sp.) is a type of freshwater fish that is widely known and cultivated in Indonesia. According to the Ministry of Maritime Affairs and Fisheries. Consistently shows that the protein quality is higher compared to beef and chicken protein. Fish also has less fat than meat. The potential of this fish as a processed raw material makes it an attractive alternative to replace other …
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004111507
Aktivitas Antibakteri Isolat Bakteri Asam Laktat Asal Naniura Ikan Jelawat (…
Naniura can be categorized as a fermented product. The process of making naniura involves natural fermentation that occurs in fish, mixed with various herbs and spices, then left for some time to undergo the fermentation process. This study aimed to isolate LAB from naniura with the use of different types of citrus and determine the antibacterial activity of LAB isolates from naniura against Es…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004114465
Pengaruh Jenis Kemasan Berbeda Terhadap Mutu RendangIkan Tongkol (Euthynnus s…
Tuna is one of fish with high economic costs. Tuna can be processed into commercial products, for example, processed rendang product to protect from damage to the quality of tuna rendang it is necessery to carry out good packaging. This study aims to determine the quality of tuna fish rendang packaged in different packaging during storage at room temperatur. The packaging used in this study is …
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 1904111511
Pengaruh Ekstrak Daun Belimbing Wuluh (Averrhoa blimbi L) Terhadap Ketahanan …
This study aimed to determine the effect of belimbing wuluh (Averrhoa bilimbi L.) leaf extract on the shelf-life quality of fresh Pangasius sp. fish and to determine the optimal concentration of the extract. The study used a completely randomized design (CRD) with non-factorial treatment, consisting of four levels of extract: (P0) no extract, (P10) 10% extract, (P15) 15% extract, and (P20) 2…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004135675
Fortifikasi Tepung Ikan Parang-Parang (Chirocentrus dorab) Terhadap Mutu Biskuit
Biscuits are a popular type of pastry in the community. So far, biscuits on the market are known to contain high levels of carbohydrates but low in fat and protein. Parang-parang fish flour can be a solution to increase the nutritional value of biscuits. This study aims to determine the effect of the addition and best concentration of parang-parang fish flour (Chirocentrus dorab) on the nutriti…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004126312
Karakteristik Edible film Dari Rumput Laut Merah (Eucheuma cottonii) Dengan K…
Edible film is a primary packaging in the form of a thin layer and serves as a food coating that can be made from hydrocolloid compounds. Carrageenan polysaccharide is one of the hydrocolloids used to make edible films because it produces strong gel properties. Eucheuma cottonii is a relatively high producer of kappa carrageenan which is about 50%. This study aimed to determine the physicochemi…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004114031
Karakteristik Fisiko-Kimia Konsentrat Protein Ikan Seluang (rasbora argyrotae…
Seluang fish (Rasbora argyrotaenia) is an economically valuable freshwater fish that can be found in river, lake, and swamp waters. The protein content in fresh seluang fish per 100 g is 21.49%. The purpose of this study was to obtain fish protein concentrate (FPC) from seluang fish and determine the physico-chemical characteristics of seluang FPC extracted with different solvents. The research…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004126298
Uji Sitotoksik Ekstrak Teripang Berunok (Paracaudinaaustralis)Terhadapselkank…
This study aims to determine the starch yield and extract yield of sea cucumber (P. australis), a bioactive chemical compound in the extract of the sea cucumber, and to evaluate the cytotoxic activity of the extract of P. australis against breast cancer cells (T47D). The research method used in this study was experimental, conducted through laboratory work that included preparation of sea cucum…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004114364
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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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 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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- Judul Seri
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- No. Panggil
- 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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- Judul Seri
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- No. Panggil
- 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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- Judul Seri
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- No. Panggil
- 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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- Judul Seri
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- No. Panggil
- 2004110298
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