Ditapis dengan
Karakteristik Agar Rumput Laut Merah (Gelidium spinosum) Diekstrak Dengan Kon…
Gelidium spinosum is a type of red seaweed that produces agar (12-48%) so it has a high economic value. Agar can be obtained through extraction with NaOH solution. This study aimed to determine the characteristics of red seaweed Gelidium spinosum agar extracted with NaOH and the best NaOH concentration in producing agar. The research method was a direct experimental method with the extraction o…
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- Deskripsi Fisik
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- Judul Seri
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- 1904113730
Identifikasi Protein Pada Isolat Protein Keong Bakau (Telescopium Telescopium…
Telescope snail (Telescopium telescopium) is a gastropod with low economic value and can be utilized as an alternative source of animal protein in the form of protein isolate. The process of isolating telescope snail used protein solubility properties with different alkaline and acidic pH treatments. This study aimed to determine the best pH (alkaline and acidic) in the making of isolates and t…
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- 1904113520
Efektivitas Bakteriosin Bakteri Asam Laktat Dari Cincalok Yang Diproduksi Ole…
Cincalok merupakan makanan hasil fermentasi yang berasal dari Kabupaten Bengkalis, Provinsi Riau. Cincalok terbuat dari bahan baku utama udang rebon dengan campuran gula dan garam masing-masing 18% dan 12% dari berat udang. Mikroba yang memegang peran penting dalam fermentasi adalah bakteri asam laktat (BAL) yang menghasilkan bakteriosin yang dapat mencegah pertumbuhan bakteri patogen. Tujuan p…
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- 1804113197
Penggunaan Ekstrak Kunyit (Curcuma longa L.) Terhadap Mutu Ikan Lele (Clari…
Ikan lele (Clarias sp.) merupakan bahan pangan yang sangat rentan mengalami kemunduran mutu. Salah satu faktor yang menyebabkan terjadinya kemunduran mutu pada ikan lele dikarenakan adanya keberadaan bakteri pembusuk. Oleh karena itu maka diperlukan suatu upaya untuk menekan pertumbuhan bakteri pembusuk tersebut dengan memanfaatkan bahan pengawet alami yakni kunyit. Kunyit merupakan tanaman yan…
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- 1904111518
Aktivitas Ekstrak Kasar Enzim Kolagenase Dari Kulit Ikan Kepala Indonesia (Ch…
Collagenase enzyme is one of the protease enzymes that can degrade the polypeptide bonds of collagen when the protein has not been denatured. Collagenase enzymes are widely used in industrial applications both food and non-food and to be able to work optimally, collagenase enzymes have activities that can be influenced by substrates, temperature, inhibitors, and pH. This study aims to determine…
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- 1904124868
Pengaruh Konsentrat Protein Udang Rebon (Acetes sp). Fortifikasi Karakterist…
Tteokbokki is a traditional Korean food made from rice flour and cooked by boiling. This research aims to determine the quality of rebon shrimp protein concentrate fortification in tteokboki and to determine the most appropriate amount of rebon shrimp protein concentrate for fortification in tteokboki formulations. This study used a non-factorial experimental method with a completely randomized…
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- 1904113941
Status Mutu Mikrobiologis Dan Sensoris Ikan Peda Yang Dipasarkan Di Pasar Tra…
Mackerel peda from Selasa Panam Market, Pagi Arengka Market and Kodim Market are sold and marketed in the open, making it very possible for contamination to occur by pathogenic microbes which can endanger consumer health. This research aims to evaluate the microbiological and sensory quality status of mackerel mackerel fish marketed at the Pekanbaru Traditional Market. The method used in this r…
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- 1904110337
Karakteristik Edible Film Dari Karagenan Alga Merah (Eucheuma spinosum) Seb…
The high use of plastic has a negative impact by causing environmental problems in the form of plastic waste throughout the world, especially in Indonesia. To reduce environmental pollution both land and sea pollution, it is necessary to carry out packaging technology in the form of plastics made from safe natural materials that do not damage the environment and can be decomposed quickly common…
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- 1904113102
Perubahan Mutu Sensoris, Mikrobiologis, Dan Kemis Ikan Baung Asap Yang Dikema…
Smoked fish is a processed fishery product, smoked fish is made from catfish. Processing smoked fish usually involves smoking the fish in a smokehouse at a temperature of 60-90oC until the smoked fish is brownish yellow. The smoked fish used in this research was smoked baung fish which has a lot of flesh, attractive color and a favorable aroma and taste. The aim of this research is to determine…
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- 1904113007
Fortifikasi Tepung Ikan Biang (Ilisha elongata) Terhadap Mutu Makaroni
The purpose of this study was to determine the effect of fortification and the best concentration of biang fish powder on the quality of macaroni produced. The method used in this research was an experiment to produce macaroni with fortification of biang fish powder. The research data were analyzed using a non-factorial completely randomized design (CRD) consisting of 5 treatment levels, namely…
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- 1804111428
Pengaruh Penambahan Tepung Rumput Laut(Gracilaria sp) Terhadap Karakteristi M…
Amplang is one of the fish-based snacks that many people are involved in making. Amplang is made from mackerel fish, but the use of striped catfish is an alternative to mackerel fish. Amplang has a formulation consisting of finely ground fish meat mixed with tapioca flour, salt, sugar, leavening agent, eggs, and water. This research aims to determine the effect of seaweed flour addition on the …
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- Deskripsi Fisik
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- 1904112481
Pertumbuhan Bakteri Asam Laktat Pada Cencaluk Udang Rebon (Acetes eryhraeus) …
ABSTRACT Rebon shrimp is a type of small-sized crustacean and is non-economic. The nutritional content of rebon shrimp is very high but it easily rots. So to avoid rot in rebon shrimp, one method of processing is done, namely fermentation. Cencaluk is a traditional food that uses rebon shrimp as raw material through a fermentation process. The aim of this research was to determine the growth …
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- 1904124832
Pengaruh Tingkat Pematangan Berbeda Terhadap Mutu Ikan Bilis (Mystacoleucus p…
ABSTRACT Bilis (Mystacoleucus padangensis Blkr) is one of the endemic fish species that live in the waters of Lake Singkarak. The function of using liquid smoke given is for preservation because of the content of phenols and acids that act as antioxidants and also as antimicrobials that are often used in the food sector. This study aims to determine which maturity level has the best quality …
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- 1904111521
Kandungan Komponen Fungsional Daging Ikan Gabus, Toman, Dan Bujuk Yang Di Tan…
ABSTRACT Snakehead fish (Channa striata) has been widely used as a functional food to heal wounds, but there is very little information about other channidae families, such as giant snakehead (Channa micropeltes) and forest snakehead (Channa lucius). This research aimed to determine the functional component content of snakehead, giant snakehead and forest snakehead caught in the Koto Panjan…
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- 1904110415
Karakteristik Kimia Dan Profil Asam Amino Ikan Kapiek (Barbonymus Schwanenfel…
Kapiek fish is an important economy in Kampar District, Riau Province. The proximate composition and amino acids of the kapiek fish have not been recorded. This study was aimed to determine the proximate content and amino acids contained in kapiek fish. The method was used experimental method with a comparison of the treatment of fresh and boiled kapiek fish. Parameters of analysis was con…
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
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- 04 04. 119 (0058)
Ekstraksi Albumin Ikan Toman (Channa micropeltes) Dengan Metode Berbeda
Abstract Toman fish (Channa micropeltes), known as Giant snakehead, has excellent nutritional content for health with high protein content of albumin and essential and non-essential amino acids. One factor that can affect albumin extraction results is the extraction temperature used. So far, there is no information on differences in the levels of albumin extracted from different conditions of …
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- 1904155741
Aktivitas Antibakteri Hidroksiapatit Cangkang Kerang Kijing (Pilsbryochoncha …
ABSTRACT Freshwater mussel shell have a high calcium content in their shells, namely 61.39% and have the potential to be a source of hydroxyapatite. Hydroxyapatite is an inorganic mineral with the chemical formula Ca10(PO4)6(OH)2 which can be synthesized from calcium-rich components. Hydroxyapatite is composed of calcium and phosphate which is usually used as bone scaffolding such as bone impl…
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- 1904113184
Identifikasi Senyawa Bioaktif Dan Aktivitas Antioksidan Pada Tulang Sotong (S…
ABSTRACT Cuttlefish (Sepia recurvirostra) belongs to the cephalopod class which has its back bones located inside the body or mantle. Cuttlefish bones contain bioactive compounds that have the potential to act as antioxidants. This study aims to determine the proximate value of cuttlefish bone meal, determine the content of bioactive compounds and antioxidant activity in cuttlefish bone extrac…
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- 1904124741
Fortifikasi Tepung Udang Rebon (Acetes sp) Terhadap Mie Ubi Jalar Ungu
Abstrak Mie basah adalah produk makanan yang dibuat dari tepung terigu dengan atau tanpa tambahan bahan makanan lain dan bahan tambahan yang diizinkan, berbentuk khas mie yang tidak kering. Produk mie umumnya digunakan sebagai sumber energi karena memiliki karbohidrat cukup tinggi yaitu 14,0 g. Penelitian ini bertujuan untuk mengetahui pengaruh dan jumah fortifikasi tepung udang rebon pada m…
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- 1904112389
Valorisasi Cangkang Kerang Kijing (Pilsbryoconcha sp.) Menjadi Hidroksiapatit…
ABSTRACT The freshwater of mussel shell (Pilsbryoconcha sp.) are a solid waste that is underutilized in Riau Province. Even though the fresh water of mussel shells are composed of high levels of calcium, the calcium content is 61.39%. So, there is a need for valorization that reduces solid waste. Valorization in this research was used as hydroxyapatite (HAp) bioceramic which contains calcium…
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- 1904113261
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