Ditapis dengan
Studi Penerimaan Konsumen Terhadap Kerupuk Fortifikasi Ekstrak Kulit Udang
ABSTRACT This study aims to determine the level of consumer acceptance of crackers fortified with shrimp skin extracts, as well as the best nutritional value. The treatments were given consisted of K0 (without fortification of shrimp skin extract) K1 (150 g fortification of shrimp skin extract) and K2 (200 g fortification of shrimp skin extract). The analysis parameters observed were consu…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 232 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0020)
Studi Penerimaan Konsumen Terhadap Empek-Empek Ikan Patin (Pangasius Hypophth…
This study aims to determine the level of consumer acceptance on catfish (Pangasius hypophthalmus) cake with broccoli addition and to obtain the best nutritional value. The method used in this research was an experimental method that was the processing of catfish cake with broccoli addition consisting of 0, 10, 20, and 30%. Catfish cake with the addition of broccoli was significantly affect…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0019)
Studi Penerimaan Konsumen Terhadap Keripik Kulit Ikan Patin (Pangasius Hypoph…
This study aims to determine the effect of long covering of catfish (Pangasius hypophthalmus) skin in seasonings on consumer acceptance, the treatments were K0 (without covering), K1 (10 minutes covering), K2 (20 minutes covering), K3 (30 minutes covering). Each treatment was carried out 3 (three) replications so that the experimental unit was 12 units. The parameters tested were organolept…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0018)
Pengaruh Fortifikasi Tepung Ikan Teri (Stolephorus Sp.) Dalam Pembuatan Stik …
ABSTRACT This research was intended to determine the effect of fortificaton of sour anchovy (Stolephorus sp.) flour in the manufacture of the stick towards consumer acceptance. The treatment provided consists of P0 (without fortificaton of sour anchovy flour), P1 (fortifications of 40 grams of sour anchovy flour), P2 (fortifications of 60 grams of sour anchovy flour), P3 (fortifications of…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0017)
Karakteristik Viskositas Alginat (Sargassum Plagyophyllum) Dengan Penambahan …
This research aims to determine the best CaCO3 concentration in increasing alginate viscosity. The study was conducted with an experimental method, namely, processing alginate brown seaweed (Sargassum plagyophyllum) with the addition of calcium carbonate (CaCO3). The experimental design used was a non factorial Complete Randomized Design (CRD), with different treatment given was the differ…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0016)
Studi Penerimaan Konsumen Terhadap Nugget Ikan Patin (Pangasius Hypophthalmu…
ABSTRACT This study was aimed to determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study was a completely randomized design (CRD) with 4 treatment levels, namely N0 (tapioca flour), N1 (sago starch flour), N2 (tapioca flour + yellow sweet potato flour), N3 (sago starch flour + yellow sweet potato fl…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0015)
Penambahan Tepung Kijing (Pilsbryoconcha Exilis) Pada Pembuatan Cookies Tepun…
ABSTRACT This study aims to determine consumer acceptance on making of composite flour cookies with adding different amounts of freshwater mussel (Pilsbryoconcha exilis) flour. The research methodology used was an experimental method with a non-factorial Completely Randomized Design. The treatment used in the study was the addition of freshwater mussel flour to composite flour cookies (0g,…
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- ISBN/ISSN
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0014)
Penambahan Buah Andaliman (Zanthoxylum Acanthopodium Dc) Terhadap Mutu Bakso …
ABSTRACT This study aims to determine the additional effect of andaliman fruit (Zanthoxylum acanthopodium DC) on the quality of catfish (Pangasius hypophthalmus) meatballs during room temperature storage. The method used in this research was an experimental method that was the processing of catfish meatballs with the addition of andaliman fruit 0%, 1%, 1.5%, 2% for 6, 12, and 18 hours of …
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0013)
Pengaruh Penggunaan Suhu Pengukusan Berbeda Terhadap Komposisi Proksimat Kald…
ABSTRACT This study was aimed to determine the effect of different steaming temperature on the proximate composition of snake head fish (Channa micropeltes) borth. The method used was an experimental method using a completely randomized design (CRD) with 3 treatments i.e. ET70 (700C), ET80 (800C) and ET90 (900C). The study results concluded that snakehead fish (C. micropeltes) had a propor…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0012)
Studi Penerimaan Konsumen Terhadap Nugget Ikan Patin (Pangasius Hypophthalmus…
ABSTRACT This research was intended to determine the effect of substitution of jackfruit seed flour on the patinfish nugget products towards consumer acceptance measured by organoleptic test (appearance, texture, odor, and flavor) and proximate analysis (moisture, fat, and protein). The method used in this research was an experimental method and the experimental design used was a Completel…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0011)
Studi Komperatif Dengan Cara Pemanasan Yang Berbeda Terhadap Nilai Proksimat …
ABSTRACT This study aims to determine the value of the nutrient content of mudskipper fish flour with different warming. The method used in this research is a comparative experiment method, with the T-test consist of two treatments namely steaming (P1) and boiling (P2) with three replication, obtained 6 experimental units. The parameters measured in this research are the yield value and t…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 54 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0010)
KEMUNDURAN MUTU IKAN MAS (Cyprinus carpio) DENGAN CARA KEMATIAN YANG BERBEDA…
ABSTRACT This research intended to determine changes in organoleptic and TVB values of common crap (Cyprinus carpio) by different mortality processes during storage at room temperature. The treatment given consisted of P1 (died picker in Medulla oblongata) and P2 (death floundered). The analysis parameters observed were organoleptic value (eyes, gills, and odors ) and TVB content.The asse…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0009)
Pengaruh Waktu Hidrolisis Berbeda Pada Hidrolisat Protein Ikan Tembakul (Peri…
Mudskipper (Periophthalmus minutus) is a type of fish which its habitat was in the muddy shore of the mangrove area. This study aimed to observe the effect of different hydrolysis time on the fish protein hydrolyzate with the addition of alcalase enzymes, to determine the optimum hydrolysis time to produce a high quality of fish protein hydrolyzates, and to describe the characteristics of the f…
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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 (0042)
Pengaruh Perbandingan Sumber Pati Berbeda Terhadap Penerimaan Konsumen Dan Mu…
This research was aimed: 1) to determine the ratio of different blended starch sources (sago flour, brown rice and corn) to the quality of the snakehead fish analog rice produced; 2) to determine the characteristics of snakehead fish analog rice produced based on organoleptic value, nutritional value and total aerobic bacteria (TPC). This research was conducted by an experimental method. The re…
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- ISBN/ISSN
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0008)
Karakteristik Gelatin Tulang Ikan Nila (Oreochromis Niloticus) Di Ekstrak Den…
The research was aimed to determine the physical characteristics of gelatin quality of tilapia bone (yield, viscosity, and gel strength) and chemistry (moisture content, ash and pH), by extracting using acids and bases. The research method is used a comparative experimental method, for the treatment of acids (HCl) and bases (NaOH) with the T test consisting of 2 treatments namely HCl and NaOH 4…
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- ISBN/ISSN
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- Deskripsi Fisik
- xiii, 64 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0007)
Penerimaan Konsumen Terhadap Cendol Dengan Penambahan Tepung Tulang Ikan Lele…
This study was aimed to determine the effect of the addition of fishbone flour of catfish in the making of cendol on consumer acceptance, to determine the best concentration of fishbone flour of catfish in making cendol. The used method was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, without adding fishbone flour (C0), add…
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- ISBN/ISSN
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0006)
KEMUNDURUAN MUTU IKAN GABUS (CHANNA STRIATA) DENGAN TEKNIK MEMATIKAN IKAN YAN…
This study was aimed to determine determine the lethal techniques to maintain the quality of the freshness of snakehead fish for 12 hours. This research was an experiment with a non factorial complete random design. The treatment was used a lethal fish technique consisting of piercing parts of the brain / Medulla oblongata (A1), cold temperatures (A2), and beating (A3). Observations after the f…
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- ISBN/ISSN
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0005)
Pengaruh Perendaman Konsentrasi Kitosan Berbeda Terhadap Mutu Ikan Baung (Mys…
This study was aimed to determine quality of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics inclu…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0004)
Pemanfaatan Kitosan Dari Limbah Karapas Lobster Air Tawar (Cherax Quadricarin…
This study was aimed to determine the characteristics of chitosan from freshwater crayfish carapace (Cherax quadricarinatus), to determine the effect of adding chitosan with different concentrations on the quality of lip balm and to determine the addition of the best chitosan concentration on lip balm. The method used in this research was an experimental method on the effect of adding chitosan …
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0003)
Karakteristik Minyak Yang Diekstraksi Dari Kepala Ikan Tuna (Thunnus Albacares)
ABSTRACT Tuna is commonly used for frozen fish production such as loin, the byproducts of loin products are in the form of head, skin and bones. These by products have not been used optimally. one of the byproducts in the form of headaches can be used as a raw material for oil known to contain more unsaturated fatty acids than viscera and skin. Fish oil was extracted by the Soxhlet method …
- Edisi
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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 (0090)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah