Ditapis dengan
Pengaruh Penambahan Tepung Umbi Porang (Amorphophallus Oncophyllus) Terhadap …
Absctract Waffles are a favorite food among many people because of their unique pattern, sweet taste, and soft texture. This research aims to determine the effect of the addition and best concentration of porang flour on the quality characteristics of waffles made from striped catfish bone meal. The research method used was an experimental method of making waffles with the addition of porang f…
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- 1904111136
Identifikasi Senyawa Metabolit Sekunder Dan Aktivitas Antioksidan Ekstrak Rum…
Abstract Seaweed is one of the main aquaculture commodities that has economic value and has enormous potential in Indonesia, however the use of seaweed, especially the Gelidium sp type, is still underutilized. This research aims to determine the chemical composition of Gelidium sp, determine the percentage of flour yield, secondary metabolite compounds contained in the red seaweed Gelidium sp.…
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- 1904112734
Fortifikasi Konsentrat Protein Udang Rebon (Acetes SP) Terhadap Mutu Tortilla…
Abstrak Tortilla chips are a typical Mexican snack with a savory and crunchy taste. This research aims to determine the quality of fortified rebon shrimp protein concentrate in tortilla chips and determine the best amount of rebon shrimp protein concentrate to be fortified in tortilla chip formulations. This research method is experimental, namely processing tortilla chips that are fortified w…
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- 1904110873
Identifikasi Senyawa Metabolit Sekunder Dan Aktivitas Antioksidan Ekstrak Can…
ABSTRACT Sea urchin shell (Diadema setosum) is a waste that has not been well utilized but has the potential to contain high antioxidants. This study aims to determine the yield value and chemical composition (proximate) of sea urchin shell flour, determine the secondary metabolite compounds (quantitative and qualitative) and antioxidant activity in sea urchin shell extract with different co…
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- 1904113804
Pengaruh Fortifikasi Konsentrat Protein Ikan Nila (Oreochromis …
ABSTRACT Brownies are cake with a soft, blackish brown, and have a distinctive chocolate taste. Brownies made from wheat flour with added tilapia protein concentrate can be a breakthrough in creating new brownie variants. This research aims to determine the effect of fortification of tilapia (Oreochromis niloticus) protein concentrate in steamed brownies on consumer acceptance and to determi…
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- 1904125014
Aktivitas Antioksidan Dan Inhibitor Alfa Glukosidase Dari Fraksi Berbeda Rump…
ABSTRACT Sargassum sp. is one of the brown seaweed that contains bioactive compounds, which has antioxidant and alpha glucosidase inhibitor activity. This research aimed to determine the yield, secondary metabolic, total phenolic, antioxidant, and alpha glucosidase inhibitor from the extract and fractions of Sargassum sp. The research method used was an experiment by extracting Sargassum sp wi…
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- 1904113728
Aktivitas Antioksidan Kitosan Pada Cangkang Kepiting Bakau (Scylla Serrata)
ABSTRACT Most of the mangrove crab shells are just thrown away or sold without being processed, causing environmental pollution and can damage the stability of the ecosystem. Products that can be produced from mangrove crab shell waste are chitosan which functions as a natural preservative, dye absorbent, and antioxidant. This research aims to determine the antioxidant activity of chitin and c…
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- 1904113265
Senyawa Metabolit Sekunder Ekstrak Cangkang Bulu Babi (Diadema Setosum) Sebag…
ABSTRACT Diadema setosum or sea urchin is a marine biota that contains bioactive compounds that have potential as antibacterial. This study aims to determine the yield of sea urchin shell meal, chemical composition, secondary metabolite compounds, antibacterial activity on Escherichia coli and Staphylococcus aureus. This research phase consisted of flouring sea urchin shells, extraction of sea…
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- 1904111381
Pengaruh Konsentrasi Pelarut Etanol Terhadap Aktivitas Antioksidan Anggur Lau…
ABSTRACT Sea grapes (Caulerpa racemosa) are known to contain substances or compounds that have potential as antioxidants. This study aimed to determine the effect of different concentrations of ethanol solvent on antioxidant activity that were produced. The method used was an experimental method with a complete randomized design with different ethanol solvent concentration treatments (70%, 80%…
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- 1804123961
Karakteristik Garam Fungsional Dari Rumput Laut Cokelat (Sargassum Aquifolium)
Abstract Sargassum aquifolium is a brown seaweed that has potential as a raw material for functional salt. This study was aimed to determine the effect of different heating temperatures on the characteristics of functional salt of S. aquifolium. The method used was an experiment using a non-factorial completely randomized design (CRD). The treatments consisted of different heating temperatures…
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- 1904113758
Karakteristik Fisikokimia Daging Ikan Gabus (Channa Striata) Alam Dan Hasil B…
ABSTRACT Striped snakehead fish has many health benefits. Wild-caught striped snakehead fish has a different living environment and diet than farmed snakehead fish. This study aimed to evaluate and compare the physicochemical characteristics of wild-caught and farmed striped snakehead fish. The research method used was survey method with sampling. This research consists of several stages, nam…
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- 1804110907
Karakteristik Minyak Ikan Malong (Congresox Talabon) Yang Diekstraksi Dengan …
ABSTRACT Yellow pike conger (Congresox talabon) has a fat content that has potential as a raw material for fish oil. This study aimed to determine the effect of temperature differences during the extraction process on the characteristics of yellow pike conger fish oil. The method used was an experiment with non-factorial CRD (Completely Randomized Design). The treatments used in the extraction…
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- 1804113684
Pengaruh Substitusi Tepung Tapioka Dengan Bahan Pengikat (Tepung Ubi Jalar Un…
ABSTRACT Burger is one of the most popular foods in the era of globalization as fast food. Burger with processed fish meat is one of the right choices to consume burgers deliciously and healthily. This study aims to determine the organoleptic quality, the best concentrations and the nutritional value of striped catfish burger substituted tapioca starch with binders (purple sweet potato flour a…
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- 1904113424
Fortifikasi Konsentrat Protein Ikan Patin (Pangasius Hypopthalamus) Pada Roti…
ABSTRACT canai bread is flat-shaped bread made from wheat flour which is favored by the people of Indonesia, especially the people of Aceh, West Sumatra and Riau. Roti canai which is fortified with catfish protein concentrate is able to increase the protein content in the resulting rolled bread. This study aims to determine the effect of catfish protein concentrate fortification based on the q…
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- 1904111487
Pengaruh Penambahan Bubuk Chlorella Sp. Terhadap Karakteristik Sabun Cair
ABSTRACT This study aims to analyze the effect of additional Chlorella sp. powder. on the characteristics of liquid soap. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely C0 (0 gram of Chlorella sp. powder), C2 (0.68 g of Chlorella sp. powder), C4 (1.36 g of Chlorella sp. powder), and C6 (2.05 g of Chlorella sp powder). Parameter t…
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- 1804112108
Pengaruh Jumlah Sari Nanas (Ananas Comosus) Berbeda Terhadap Mutu Daging Kera…
unri.ac.id Abstract Shellfish are consumed by the community as a food source because it’s contains vitamin B-12, and source of protein. The purpose of this study was to determine the effect of different amounts of pineapple juice and the best amount of pineapple juice on the quality of ark clam meat during cold storage. The method of this research was an experimental method with and soa…
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- 1904125125
Karakteristik Minyak Ikan Tongkol (Euthynnus Affinis) Yang Di Ekstraksi Denga…
ABSTRACT Extraction is one way to produce fish oil. The temperature used in the extraction process affects the characteristics of the oil. One of the extraction methods to get fish oil is dry rendering. Extraction temperature can affect the yield. This study aims to determine the appropriate temperature using dry rendering extraction of the resulting yield value. The research method used is an…
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- 1704113298
Pengaruh Konsentrasi Ekstrak Daun Salam (Syzygium Polyanthum) Terhadap Mutu …
Abstract Tilapia is one of the foods that is easily damaged when stored at room temperature caused by bacteria. Therefore, it is necessary to do the right, fast, and correct handling to maintain the quality of the fish so that it does not rot and so that it can be consumed in good condition. This study aims to affect the concentration of bay leaf extract as a natural preservative to the quality…
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- 1904113177
Pengaruh Fortifikasi Hidrolisat Protein Ikan Gabus (Channa Striata) Terhadap …
Abstract Banana cake is a cake made from a mixture of bananas, wheat flour, sugar, butter, eggs and other ingredients which are baked by baking. Banana cake is a food that is high in carbohydrates, but low in protein. Fish protein hydrolyzate (FPH) is a product formed from the decomposition of fish protein into short chain compounds due to the hydrolysis process. One of the uses of FPH that ca…
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- 1904111535
Pengaruh Penambahan Penyedap Rasa Ikan Biang (Ilisha Elongata) Terhadap Pener…
Abstract Tempe nuggets are nuggets made from the basic ingredients of tempe. The processing of elongate ilisha (Ilisha elongata) into MSG-free natural flavoring powder in tempe nuggets is expected to be a new product innovation in exploiting the potential of elongate ilisha. This study aims to determine the effect of adding elongate ilisha flavoring powder to tempe nuggets on consumer acceptan…
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- 1904111532
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah