Ditapis dengan
Studi Formulasi Mayonaisse Dengan Penambahan Limbah Udang Vaname (Litopenaeus…
Abstract Litopenaeus vannamei is a commodity favored by the community, because it has a savory taste and dense meat. However, with the high demand, it also affects the unused shrimp shell waste. So there is a need for alternatives for handling the waste, one of which is the manufacture of mayonnaise. Then it is necessary to conduct a scientific study to obtain a formulation that has characteri…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1604123781
Karakteristik Mutu Es Krim Susu Kambing Dengan Fortifikasi Rumput Laut Coklat…
ABSTRACT This study aimed to determine the quality characteristics of goat's milk ice cream with fortified brown seaweed (Sargassum sp.). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely R0 (0% Sargassum sp.), R1 (5% Sargassum sp.), R2 (10% Sargassum sp.), R3 (15% Sargassum sp.). The test parameters carried out were organoleptic…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804113521
Pengaruh.Penambahan.Bubur.Rumput.Laut Merah. (Eucheuma.Spinosum) Terhadap.Mut…
Absctract The aims of this study was to analyze the effect of adding red seaweed (Eucheuma spinosum) porridge to the quality characteristics of peel off masks. Research was an experimental study that using a non-factorial completely randomized design method with four levels of treatments, namely with F0 treatment (without adding the seaweed porridge), F1 (by adding 10% of seaweed porridge), F2…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804113534
Pengaruh Fortifikasi Isolat Protein Kedelai (Glycin Max) Terhadap Mutu Bakso …
ABSTRACT This research aimed to determine the effect of isolate soy protein fortification for quality of carp fishballs. Method used in this study was the experiment method, by processing carp fishballs with addition of isolate soy protein. The design used in this experiment was a nonfactorial completely randomized design (CRD), which was an addition of isolate soy protein from weight of carp …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1504121304
Pengaruh Penambahan Flavor Asap Cair Dengan Konsentrasi Berbeda Terhadap Mutu…
ABSTRACT Fish “otak-otak” are one of the diversified products of fishery products that have long been known by the wider community. During the last period, smoke has begun to be widely used in food processing, but it is still rare for fish “otak-otak” to be processed using liquid smoke as an additive . Liquid smoke has the main components, namely acids, phenol derivatives, and carbonyl…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1504115231
Pengaruh Perbedaan Jenis Ikan Dalam Pembuatan Pempek Terhadap Penerimaan Kons…
ABSTRACT Fish is a food source of animal protein which is very useful for health. As a food ingredient, fish has many advantages over other animal protein sources. The purpose of this study was to determine the effect of different types of fish on the processing of pempek on the organoleptic characteristics produced. The experimental research method carried out experiments with the treatment o…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1504120180
Pengaruh Substitusi Tepung Tapioka Dengan Tepung Sagu (Metroxylon Sogo Rottb)…
ABSTRACT This study aimed to determine the effect of substitution of sago flour (Metroxylon sogo rottb) with tapioca flour in the manufacture of pickhandle barracuda fish burgers and to determine the best concentration on consumer acceptance. The research method used was a non-factorial complete randomized design (CRD) with 5 levels, namely: sago flour TS0 (0%), TS25 (25%), TS50 (50%), TS75 (7…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1704111418
Pengaruh Metode Perebusan Dan Pengukusan Terhadap Kadar Kalsium (Ca) Dan Fosp…
ABSTRACT Catfish (Pangasius hypophthalmus) is a fishery commodity that has high economic value. Fish bones are one of the wastes from the fishing industry that have not been used properly. Catfish bone waste contains calcium and phosphorus that humans need. The difference in processing processes will affect the quality of the fish bone meal produced. This study aims to determine the effect of …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1504110167
Pengaruh Suhu Berbeda Terhadap Aktivitas Ekstrak Kasar Enzim Kolagenase Organ…
ABSTRACT Enzymes are biocatalysts that function to accelareta the rate of a chemical reaction without being involved in the reaction. Collagenase is a proteolytic enzyme capable of degrading polypeptide bonds. The activity of the enzyme hydrolyzing protein is influenced by several factors, namely temperature, pH, substrate, inhibitor, and activator. This study was aimed to determine the effect…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1504114901
Karakteristik Fisikokimia Petis Ikan Lele (Clarias Batrachus) Dengan Konsent…
Abstract Petis is one type of processing that comes from fishery products. Petis is a processed product in the form of pasta which is quite attractive to the public, especially in Java and Madura. The purpose of this study was to determine the characteristics of catfish petis with different concentrations of cornstarch. The method used is the experimental method, the design used is a completel…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804112970
Karakteristik Mutu Dan Daya Simpan Burger Ikan Nila (Oreochromis Niloticus) P…
ABSTRACT This research aims to determine the characteristics of tilapia burger (Oreochromis niloticus) with the best formulation during cold storage (50C). This research started with preliminary research, to determine the best formulation of tilapia burger and continued with the primary research to determine the quality characteristics of tilapia burger with the best formulation during cold st…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1704113763
Pengaruh Jenis Kemasan Berbeda Terhadap Mutu Abon Ikan Biang (Ilisha Elongat…
ABSTRACT This study aims to determine the effect of the best packaging on the quality of shredded gizzard (Ilhisa elongate) during storage at room temperature. The research was carried out through the process of making samples, observing during the shelf life, namely chemical content testing and organoleptic testing. The treatment factors are Low Density Polyethylene (LDPE), High Density Polye…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1704113573
Pengaruh Penambahan Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Kerupuk…
ABSTRACT The biang fish can experience a decrease in quality so processing is needed to maintain its quality. One of processing is the manufacture of fortified fish flour in the manufacture of sago crackers. The addition of biang fish flour in the manufacture of sago crackers can increase the nutritional value of sago crackers which are dominant with carbohydrates. The aim of this study was to…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1704111370
Pengaruh Penambahan Tepung Chlorella Sp Terhadap Kandungan Nutrisi Boba
ABSTRACT Boba is a common chewy black ball with a diameter of 1 cm made from cassava starch and is often used as a mixed ingredient in milk and tea drinks. This study utilized Chlorella sp. flour, rich in nutrients as an additive in the processing of boba. The purpose of this study was to determine the effect of the addition of Chlorella sp flour on the nutritional content and organoleptic…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1704111282
Isolasi Dan Identifikasi Bakteri Asam Laktat Pada Bekasam Ikan Nila (Oreochro…
Abstract Bekasam is a fermented fish product with an additional carbohydrate source that has salty and sour taste. The purpose of the research was to determine the effect of adding dadih at different concentrations (without dadih, 5%, 10%, and 15% dadih based on fish meat weight) to carp bekasam on the sensory evaluation, pH value, total lactic acid bacteria and the type of lactic acid bacteri…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804111176
Pengaruh Penambahan Konsentrat Protein Ikan Sembilang (Paraplotosus Albilabri…
ABSTRACT The research was carried out to determine the effect of additional eel tailed catfish (Paraplotosus albilabris) protein concentrate on the quality of kemojo cakes. The method used was a Completely Randomized Design (CRD) non-factorial with four treatment levels, which was the additional eel tailed catfish protein concentrate into kemojo cakes: without eel tailed catfish protein concen…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1504110350
Komposisi Kimia Dan Aktivitas Antioksidan Isolat Protein Teripang Berunok (Pa…
ABSTRACT Sea cucumber (Paracaudina australis) is a marine organism with low economic value. Sea cucumber has many health benefits because it contains 17 amino acids, 9 of them are essential amino acids and 8 non essentials. One of the ways to obtain a protein in pure form is by making protein isolate. The purpose of this study is to know the effect of different base pH treatment towards pr…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1804110828
Pemanfaatan Kitosan Dari Cangkang Lobster Air Tawar (Cherax Quadricarinatus) …
ABSTRACT ` This study aims to determine the effect of soaking chitosan of freshwater lobster shell on the characteristic and quality of catfish meatball during storage. The research method used was an experiment by application chitosan of freshwater lobster shell as a preservative in catfish meatball. The treatment given was the concentration of chitosan from fresh water lobster shells wit…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1704113268
Karakteristik Minyak Ikan Tongkol (Euthynus Affinis) Yang Di Esktraksi Menggu…
ABSTRACT Extraction is one way to produce fish oil. One of the extraction methods to get fish oil is wet rendering. The extraction time can affect the yield. This study aimed to determine the appropriate length of time using extraction by wet rendering of the resulting yield value. The research method was an experimental method using a non-factorial complete randomized design. The treatment…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1504110198
Aplikasi Bakteriosin Lactobacillus Plantarum Sebagai Bahan Pengawet Terhadap …
ABSTRACT The purpose of this study was to determine the best treatment of the amount of bacteriocins from Lactobacillus plantarum which can be used as a natural preservative in tofu. This research used a completely randomized design (CRD) with four treatments and four replications. The treatment consisted of B1(0%), B2(0,2%), B3(0,3%), and B4(0,4%). The parameters observed were moisture, …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1506114839
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah