Ditapis dengan
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
Pengaruh Substitusi Bahan Pengikat Tapioka Dengan Tepung Ubi Jalar Ungu (Ipom…
Absctract Meatballs are one of the processed meat products that are very popular with the public. Meatballs are usually made from meat which is first cleaned and mixed with spices and flour and then formed into small balls and boiled in hot water. This study aims to determine the effect of substitution of tapioca binder with purple sweet potato flour on the microbiological quality of rebon…
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- 1904110650
Aktivitas Ekstrak Kasar Rumput Laut Coklat (Sargassum Sp.) Sebagai Antioksid…
ABSTRACT Sargassum sp. is one of brown seaweed that contains bioactive compounds. The bioactive compounds in seaweed acts as a food and non-food (pharmaceutical) ingredient. This study was aimed to identify bioactive compounds (flavonoids, alkaloids, steroids/terpenoids, saponins, and phenols), total phenolics, antioxidant activity, and alpha-glucosidase inhibitors from the crude extract of Sa…
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- 1904111539
Studi Pembuatan Teh Hitam Celup Dengan Fortifikasi Bubuk Chlorella Sp. Sebaga…
ABSTRACT Chlorella sp. is a type of green microalgae that contains bioactive compounds such as alkaloids, steroids, saponins, flavonoids, quinones and antioxidants so it has the potential as an anti-obesity. The purpose of this study was to determine the effect of fortification, determine the potential and determine the best concentration of fortified Chlorella sp powder. in the manufacture of…
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- 1904124780
Pengaruh Penambahan Penyedap Rasa Ikan Biang (Ilisha Elongata) Pada Kue Bawa…
Absctract Onion cakes is one of the delicious and crunchy snacks with dominant onion flavor. This study aims to determine the effect of adding biang fish flavoring to the making of onion cake and to find out the best concentration of biang fish flavoring on consumer acceptance. This research method is an experiment, namely conducting experiments on making onion cakes by adding biang fish flavo…
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- 1904124624
Aktivitas Antioksidan Dan Inhibitor Α-Glukosidase Ekstrak Rumput Laut Coklat…
ABSTRACT Sargassum sp. contains bioactive compounds is used as natural antioxidants and alpha-glucosidase enzyme inhibitors. This study aims to determine the bioactive compounds, total phenolics, antioxidant activity, and alpha-glucosidase enzyme inhibitors from extracts of Sargassum sp. The research method was an experiment to extract Sargassum sp using a multilevel maceration method with nhe…
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- 1904111027
Pengaruh Konsentrasi Ekstrak Rumput Laut Cokelat (Sargassum Plagyophyllum) Te…
ABSTRACT Sargassum plagyophyllum seaweed is one of the fishery commodities that has a source of bioactive compounds in the form of secondary metabolites that can be utilized as antibacterial compounds in the manufacture of hand sanitizers. Hand sanitizer is a gel-shaped preparation that contains natural and synthetic antibacterial active substances. This study aims to determine the best concen…
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- 1604123699
Penerimaan Konsumen Terhadap Ikan Asap Kapiek (Barbodes Schwanenfeldii) Denga…
Smoked fish is one of the fish preparations that aims to extend its shelf life. The smoking process can be done in two ways, namely traditional and modern smoking (liquid smoke). Honey smoked tinfoil barb is smoked tinfoil barb and then added honey by smearing it. This study aims to determine the comparison of the level of consumer acceptance of smoked tinfoil barb with the addition of honey be…
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- 1604123519
Pengaruh Penambahan Ekstrak Wortel Sebagai Pewarna Alami Pada Kerupuk Amplang…
ABSTRACT This study aims to determine the effect of adding carrot extract to prawn crackers. This research consisted of 2 stages, namely making carrot extract and making prawn crackers with the addition of carrot extract coloring at different levels. The method used was to make prawn crackers with the addition of carrot extract coloring with 4 treatment levels, namely: 0% (control), 10%, 15%, …
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- 1604115639
Aplikasi Bakteriosin Dari Isolat Bakteri Asam Laktat Asal Cencaluk Sebagai Bi…
ABSTRACT Fish meatballs have a relatively short shelf-life, because they are easily contaminated and allow microbes growing during the storage. The alternative way to solve this problem is the using natural preservatives (biopreservatives). The purpose of this study was to determine the effect of different concentrations of bacteriocin, as a biopreservative extracted from lactic acid bacteria …
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- 1904111146
Potensi Pemanfaatan Ektrak Anggur Laut (Caulerpa Lentillifera) Sebagai Sediaa…
ABSTRACT This study aims to determine the sensory characteristics, physical testing and test the content of vitamin E to lip balm preparations with the addition of Caulerpa lentillifera extract. The research method used is an experiment with a complete randomized design (RAL) Non factorial, 4 levels of treatment F0 (0 mL), F1 (0.5 mL), F2 (1 mL), F3 (1.5 mL). The parameters observed includ…
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- 1804124493
Karya Umum 
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Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah