Ditapis dengan
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…
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- 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…
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- 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…
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- 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…
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- 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…
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- 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…
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- 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…
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- 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…
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- 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…
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- 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, …
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- 1506114839
Karakteristik Mutu Risoles Dari Hasil Samping Fillet Ikan Patin (Pangasius Hy…
ABSTRACT This study aimed to analyze the effect of adding catfish fillet by-products on the organoleptic quality characteristics of rissole. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namely R0 (without a by-product of catfish fillet), R1 (250 grams by-product of catfish fillet), R2 (500 grams by-product of catf…
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- 1804111534
Karakteristik Gel Pada Aromaterapi Dari Karagenan Rumput Laut (Eucheuma Cotto…
ABSTRACT This study aims to determine the characteristics of aromatherapy carrageenan gel from seaweed (Eucheuma cottonii) using 5% KOH concentration immersion and without KOH immersion and also to find out which one is the best for making seaweed aromatherapy fragrance gel. The test used was the T-test with two types of treatment, namely without KOH immersion (control) (F1), and 5% KOH i…
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- 1704122281
Studi Formulasi Pengolahan Bubuk Penyedap Rasa Ikan Biang (Ilisha Elongata)
Abstract This study aimed to determine the best formulation of flavoring powder biang fish with different concentrations of biang fish powder using organoleptic parameters. The method used in this research was an experimental manufacture of flavoring powder with the formulation of ingredients consisting of biang fish powder, onion, garlic, iodized salt and white pepper with a non-factorial…
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- 1804111256
Penggunaan Ekstrak Daun Sirih Hijau (Piper Betle L) Sebagai Bahan Anestesi Pa…
Abstract Freshwater lobster (Cherax quadricarinatus) is one of the freshwater aquaculture commodities that has a high selling value. The price of live lobsters is higher than dead lobsters, so an appropriate live transportation system is needed in order to keep lobsters alive to consumers. The purpose of this study was to determine the best dose and length of time for the live transportati…
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- 1804113360
Pengaruh Fortifikasi Tepung Ikan Teri Nasi (Stolephorus Sp) Terhadap Cita Ra…
Abstract Tempe (Fermented soybean cake) is a fermented food ingredient from soybeans using the fungus Rhizopus sp. This study aimed to determine the effect of fortification of anchovy flour on tempe flavor and to determine the best concentration of anchovy flour in making tempe. The treatment of this study was anchovy flour with different concentrations of P0 (0%), P1 (3%), P2 (5%), P3 (7%). …
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- 1504111282
Pengaruh Penambahan Karagenan Dengan Konsentrasi Berbeda Terhadap Karakterist…
Abstract This study aims to determine the effect of adding carrageenan with different concentrations on the characteristics of rebon shrimp sausage and to determine the best concentration of carrageenan used in making rebon shrimp sausage. The research method used is experimental. The research data were analyzed using a non-factorial Completely Randomized Design, with 4 levels of treatment, n…
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- 1504115623
Studi Karakteristik Mutu Bubur Konsentrat Protein Ikan Patin (Pangasius Hypop…
Abstract This study aims to determine the effect of adding seaweed flour to the quality of catfish protein concentrate porridge and the best concentration of adding seaweed flour. The research method used in this study is an experimental method by experimenting with adding seaweed flour with 4 different concentrations, namely B0 (without the addition of seaweed flour), B1, B2,B3 to the cat…
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- 1704113498
Pengaruh Konsentrasi Berbeda Asam Belimbing Wuluh (Averrhoa Bilimbi L) Pada E…
Abstract Shrimp waste flour is a waste product containing fairly good nutrient, those are crude protein between 35 to 45% and minerals (calcium, phosphorus and magnesium). The organic acid contained in star fruit can be used as a solvent for mineral extraction. This study was aimed to determine whether starfruit acid with different concentrations could extract the minerals contained in van…
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- 1604111282
Pengaruh Waktu Pemasakan Presto Berbeda Terhadap Karateristik Mutu Abon Ikan …
This study aims to determine the effect of different pressure cooker on the quality characteristics of shredded carp (Cyprinus carpio). The research method used was experiment by making carp shredded with different pressure cooking times. The design used was a non-factorial completely randomized design (CRD) with different presto cooking times, consisting of L0 (steamed carp for 30 minutes)…
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- ix, 79 hlm.; ill.: 29 cm
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- 04 04. 122 (0022)
Pengaruh Substitusi Gula Sagu Terhadap Mutu Selai Rumput Laut (Eucheuma Cotto…
ABSTRACT This study aimed to determine the effect of sago sugar substitution on the organoleptic quality of seaweed (Eucheuma cottonii) jam. The research method used was experimental with non-factorial completely randomized design (CRD) using the addition of sago sugar with different amounts consisting of G0 (0 g), G1 (100 g), G2 (200 g), G3 (300 g). Parameter analysis was an organoleptic …
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- ix, 79 hlm.; ill.: 29 cm
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- No. Panggil
- 04 04. 122 (0021)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah