Ditapis dengan
Pengaruh Subsitusi Tepung Tapioka Dengan Tepung Labu Kuning (Cucurbita Moscha…
Sausage is a food that has a savory taste, a chewy and dense texture, and an elongated round shape made from meat, fat, binder, filler, water, salt, and spices made by steaming. This study aims to determine the effect of pumpkin binder as a substitute for tapioca flour on the quality of catfish sausage during cold storage. This research used an experimental method with a non-factorial randomize…
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- Deskripsi Fisik
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- Judul Seri
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- 1904110422
Pengaruh Konsentrasi Garam Daun Mangrove Tua (Sonneratia alba) Terhadap Pengh…
Mangrove (Senoratia alba) is one of the plants that has enormous potential and has halophilic properties or the ability to live in salt-containing areas by making special adaptations molecularly, physiologically, anatomically and morphologically. This study aims to determine MBC and MIC by dilution method, determine the activity of the inhibition zone of S. alba leaf salt, the highest concentra…
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- Deskripsi Fisik
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- Judul Seri
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- 1904155789
Karakteristik Kualitas Cendol Dengan Tambahan Daging Ikan Kepala Ular (Chann…
Cendol is a popular drink in Indonesia, made with the raw materials of rice flour, tapioca, and the addition of natural coloring extracts from suji or pandan leaves. This study aims to determine the quality characteristics of cendol with the addition of snakehead fish meat and determine the best concentration of snakehead fish meat on the quality characteristics of cendol. This research is expe…
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- Deskripsi Fisik
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- Judul Seri
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- 1904112168
Aktivitas Antibakteri Garam Daun Mangrove Tua (Sonneratia alba) Terhadap Bakt…
Mangroves are plants that live in coastal areas that have high salinity values that cause mangroves to have halophilic properties or the ability to live in saline areas that have bioactive content in order to be used as antibacterials. Escherichia coli and Bacillus cereus bacteria are Gram Negative and Gram Positive bacteria that can cause spoilage in food, especially fishery products so that …
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- Deskripsi Fisik
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- Judul Seri
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- 1904112531
Pengaruh Penambahan Daging Ilisha elongata Tentang Kualitas Pempek Lenjer
Biang fish (Ilisha elongata) is a marine fish that has fine spines in its meat and has a high protein content which is commonly found in the waters of the Kepulauan Meranti Regency. One way of utilizing it is by processing pempek. pempek is a traditional food typical of the city of Palembang, South Sumatra Province which is made from a mixture of ground fish meat with tapioca flour, salt, and w…
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- Deskripsi Fisik
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- Judul Seri
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- 1904113317
Pengaruh Fortifikasi Tepung Ikan Gulung (Channa striata) Terhadap Pembuatan K…
Kemojo sponge cake is a traditional specialty food originating from Riau. In terms of nutritional value, wet kemojo sponge cake is high in carbohydrates, namely 74.21%, and low in other nutritional content, where the protein content in kemojo sponge cake is only 5.05%, water 8.23%, ash 1.23%, and fat 11.28% with a shelf life of around 4 days at room temperature. To increase the shelf life, it i…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 1904111418
Pengaruh Fortifikasi Konsentrat Protein Udon (Acetes sp.) Pada Udon Terhadap …
Udon is a type of noodle made from wheat flour, originating from Japan as a traditional food. It has a thickness of 2.55 mm and a width of 3.00 mm, characterized by its creamy white color and a soft, elastic texture. This study aims to determine the effect of fortifying rebon shrimp protein concentrate on consumer acceptance of udon and to determine the best amount of rebon shrimp protein conce…
- Edisi
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 1904113148
Aktivitas Ekstrak Kasar Enzim Kolagenasi Dari Organ Dalam Kepala Ular Indones…
Indonesian snakehead (Channa micropeltes) is one type of freshwater fish whose waste has not been utilized properly. The intestines of Indonesian snakehead contain proteolytic enzymes, one of which is collagenase enzyme that degrades polypeptide bonds, especially in fish tissue/collagen in fish. This study aims to determine the maximum pH of collagenase enzyme activity from the internal organs …
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- Deskripsi Fisik
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- Judul Seri
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- 1904124425
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteri…
Pancakes are semi-wet foods that have a sweet and savory taste from batter baked in a frying pan and are round and flat. The purpose of this study was to determine the quality of seaweed flour addition to pancakes and determine the best amount of seaweed flour for addition to pancake formulations. This study used a non-factorial experimental method with a completely randomized design with 4 tre…
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- Deskripsi Fisik
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- Judul Seri
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- 1904113942
Pola Komunikasi Pemasaran Ikan Oleh Nelayan Suku Akit di Desa Titi Akar Kecam…
Some of the Akit people in Titi Akar Village work as fishermen by utilizing marine products. Their economic system can no longer be categorized as still being at the subsistence level, instead it is included in the trading system, because the marine products they obtain are not consumed by themselves, but are distributed and processed with economic returns to other parties. However, from a mark…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 1904113018
Analisis Pola Rantai Pasok dan Nilai Tambah Pada Agroindustri Olahan Lele (Cl…
Hangtuah Village is known as "Kampung Lele", one of the business actors who run the catfish processing business is Mina Sejahtera Group. This research was conducted in October 2023 in Hangtuah Village, Perhentian Raja District, Kampar Regency, Riau Province. The aim of this research is to identify the supply chain pattern for catfish crackers and analyze the added value of catfish crackers in t…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004110841
Karakteristik Bakteri Asam Laktat Pada Bekasam Udang Putih (Litopenaeus Vanna…
Shrimp is a highly nutritious food that is perishable so fermentation is done to extend the shelf life. Bekasam is one of the many ways that can be used to extend the shelf life of fish or shrimp. To identify the types of microbes found in shrimp bekasam products, it is necessary to isolate and characterize microbes based on their physiological and morphological properties. This study aims to d…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 1804113628
Karakteristik Mutu Cendol Instan Dengan Fortifikasi Tepung Ikan Gabus (Channa…
Cendol is one of Indonesia's traditional drinks made from wheat flour or rice flour with added natural coloring. Cendol sold commercially still has shortcomings which include low nutritional content with 12.85% carbohydrates, 1.21% protein and 81.25% water. Nutritional improvement can be done by fortification of striped snakehead flour as a source of protein with protein levels in striped snake…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 2004110304
Potensi Ekstrak Rumput Laut Merah (Gelidium Spinosum) Sebagai Sumber Mineral …
Gelidium spinosum is a red seaweed that has high economic value because it contains minerals and bioactive compounds that have many benefits. This content is produced by extracting G. spinosum flour. The purpose of the study was to determine the mineral content of G. spinosum (macro and micro) and the content of bioactive components extracted with different solvent polarities. This study used a…
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- Judul Seri
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- 1904111623
Aktivitas Ekstrak Kasar Enzim Katepsin Pada Daging Ikan Toman (Channa Micrope…
The meat of Indonesian snakehead (Channa micropeltes) contains the enzyme catepsin which causes texture softening in the deterioration of fish quality. This catepsin enzyme is also included in the protease enzyme which has benefits in the fields of fisheries, industry, food and non-food. This study aimed to determine the optimum pH for the activity of cathepsin enzyme from toman fish meat. …
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- Deskripsi Fisik
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- Judul Seri
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- 1904124922
Kondisi Mangrove Di Kawasan Stasiun Kelautan Universitas Riau, Dumai
This research was conducted in January 2024, located at the Marine Station of Riau University, Dumai. The purpose of this study was to determine the composition of mangrove forest species and conditions based on density value, importance index, percentage of canopy cover and mangrove stand height. The survey method used in this study, where the data collected is primary data. There are 4 s…
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- Judul Seri
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- 2004135051
Fortifikasi Ekstrak Buah Naga (Hylocereus Polyrhizus) Dalam Pengolahan Nugget…
This research aimd to determine the effect of dragon fruit extract fortification on the characteristics of catfish nuggets. The method used was an experimental method, namely processing nuggets from 500 g of catfish meat as raw material with different amounts of dragon fruit extract fortification at each treatment level. The design used was a non-factorial completely randomized design consistin…
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- Judul Seri
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- No. Panggil
- 1704114104
Kontribusi Wisata Bahari Terhadap Pendapatan Masyarakat Di Desa Teluk Rhu Rup…
Marine tourism activities in Teluk Rhu Village Rupat Utara have a significant impact on the local economy and region, thus it can improve the community welfare. This research aims to determine the amount of income earned by the community from the existence of marine tourism in Teluk Rhu Village Rupat Utara and the contribution of marine tourism to the community income in Teluk Rhu Village Rupat…
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- No. Panggil
- 1704113280
Studi Penerimaan Konsumen Terhadap Tortilla Chips Dengan Penambahan Tepung Ik…
Tortilla chips are a product in the form of chips made from corn flour which has quite high nutritional content and is made through a cooking, grinding, drying and frying process. This research aims to determine consumer acceptance of tortilla chips with the addition of bilih flour. The parameters tested in this research were organoleptic tests on appearance, aroma, texture and taste as well as…
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- No. Panggil
- 1804124322
Perubahan Mutu Sensoris, Mikrobiologis Dan Kimia Ikan Asap Patin Yang Dikemas…
Smoked catfish is one of the food products that has characteristics, especially in color, flavor, texture, and chemical properties. Smoked fish after being purchased is usually not consumed immediately, but stored for some time which allows microbes in the smoked fish to develop, so it needs to be handled, one of which is packaging. This study aims to evaluate the effect of packaging on changes…
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- Judul Seri
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- 1904112881
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