Ditapis dengan
Pengaruh Larutan Asam Cuka (Ch3cooh) Dengan Lama Waktu Perendaman Berbeda Ter…
ABSTRACT Shellfish is one of the marine biota that is easily contaminated because of its slow movement, making this biota vulnerable to the influence of polluted sea water. One way to reduce the heavy metal content in shellfish is soaking using a solution of acetic acid. This study aims to determine the soaking time with acetic acid solution on the content of heavy metals Hg, and Cu in lok…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0063)
Kandungan Senyawa Bioaktif Dan Aktivitas Antiokasidan Dari Fraksi Ekstrak Rum…
ABSTRACT Caulerpa lentillifera is a species of green seaweed known as sea grape. C. lentillifera contains bioactive compounds that act as natural antioxidants as secondary metabolites. This study aims to determine the content of bioactive compounds and antioxidant activity of green seaweed (C.lentillifera). The experimental research method was a series of studies involving the extraction o…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0062)
Identifikasi Senyawa Metabolit Sekunder Dari Fraksi Ekstrak Rumput Laut Coke…
ABSTRACT Seaweed has potential as a source of bioactive compounds, food and medicine. One of the seaweeds that has the potential to be used for its bioactive compounds is the brown seaweed Sargassum plagyophyllum. Fractionation is a technique of separating and grouping the chemical content of extracts based on their polarity. This study aims to determine the bioactive components (secondary…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0061)
Mutu Sensoris Dan Kimia Fillet Patin (Pangasius Hypophthalmus) Yang Diasap De…
ABSTRACT This study aims to evaluate the smoking yield, proximate composition (water, ash, protein and fat), amino acids, total phenol, total acid and sensory quality (appearance, aroma, taste and texture) of smoked catfish fillets by hot smoking method (80 -100oC) and liquid smoke from coconut shell. Samples of catfish weighing 900-1000 g were obtained from the Arengka Morning Market. Fis…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0060)
Pengaruh Substitusi Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Mutu Sens…
ABSTRACT This research aimed to determine the effect of substitution of seaweed flour (Eucheuma cottonii) on the sensory and microbial quality of steamed brownies and to find out the best composition of seaweed flour substituted in steamed brownies during room temperature storage. The treatments conducted were the different composition of seaweed flour substituted to wheat flour in the dou…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0059)
Studi Penerimaan Konsumen Terhadap Cookies Dengan Fortifikasi Tepung Chlorell…
This study aimed to examine the effect of cookies fortified with Chlorella sp. powder on consumer acceptability and determine concentration amount of Chlorella sp. powder on cookies. This study used a Completely Randomized Design (CRD) with four treatments and three replications. The treatments performed were C0 (fortification of 0% Chlorella sp. powder/control); C1 (fortification of 1% Ch…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0058)
Pengaruh Penambahan Jumlah Tepung Sagu Yang Berbeda Terhadap Mutu Silase Udan…
ABSTRACT Silage can be produced in two ways, namely chemically and biologically, followed by fermentation. Biological silage production is a fermentation process that utilizes certain microbes (lactic acid bacteria) by adding carbohydrate sources. The lack of carbohydrate content in fresh rebon shrimp can be added sago flour as a source of carbohydrates. The study aimed to determine the ef…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0056)
Studi Penerimaan Konsumen Terhadap Sambal Terasi Udang Rebon (Acetes Sp.) Ins…
ABSTRACT The purpose of this study was to determine the proximate difference of instant shrimp paste shrimp paste (Acetes sp.) with the addition of different types of chili and to determine the level of consumer acceptance of making instant chili paste with different types of chili treatment. The method used is an experimental method by conducting experiments on consumer acceptance of the …
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0055)
Deproteinasi Kitin Cangkang Kerang Kijing (Pilsbryoconcha Exilis) Dengan Enzi…
ABSTRACT Freshwater mussle clams is one of the mollusks that is originated in freshwater. The meat of the Freshwater mussle clams was widely consumed but its shells were still unused and so becoming as the waste. However, clam shells have the potential to become a chitin product. The production of chitin and chitosan in the deproteination process using chemical method can damage the qualit…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0038)
Karakteristik Mutu Sensoris Dan Mikrobiologi Cincalok Udang Rebon (Acetes Sp.…
Abstract This study aims to evaluate the characteristics of the sensory quality, pH, ALT and BAL of cincalok made by the backslopping fermentation method with different inoculums. The method used was an experimental method with Racangan Acak Kelompok (RAK). The days (0,21,2,3) for category and the treatment given consisted of adding inoculums of 0% (C0), 10% (C10), 15% (C15), and 20% (C20)…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0037)
Pengaruh Konsentrasi Koh Berbeda Terhadap Derajat Deasetilasi Kitosan Dari Ca…
Abstract This study aimed to determine the effect of different KOH concentrations on the value of the deacetylation degree of chitosan from pensi shells (Corbicula moltkiana). The treatments given were differences in the KOH concentration of 40, 50 and 60%. The analysis parameters observed were the proximate test and FTIR. The results based on the standard of ash content, moisture content…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0036)
Perubahan Mutu Nugget Tahu Ikan Patin (Pangasius Hypophthalmus) Yang Dikemas …
ABSTRACT This studyaims to compare the quality of catfish (Pangasius hypophthalmus) tofu nuggets vacuum and nonvacuumpackaged during cold storage (50C). The treatments given consisted of (A1) vacuum packaging and (A2) nonvacuum packaging. The quality parameters tested were organoleptic (appearance, aroma, taste and texture), Total Plate Count (TPC), and Total Volatile Base (TVB), with int…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0035)
Stabilitas Silase Limbah Ikan Patin Yang Dibuat Dengan Metode Fermentasi Back…
ABSTRACT The purpose of this study was to evaluate the stability of pH, NPN and proximate silage of catfish waste (viscera) made with the addition of an inoculum and without an inoculum during storage. The experimental design used was the Paired samples test. The treatments made were 1) catfish viscera added 20% molasses, 2) catfish viscera added 10% molasses and 10% inoculum. The paramet…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0034)
Fortifikasi Nanokalsium Tepung Cangkang Kijing (Pilsbryoconcha Exilis) Pada …
ABSTRACT This study aims to determine the effect of fortification of nanocalcium of freshwater mussel shell flour plain bread. The treatment given was fortification of nano calcium of freshwater mussel on plain bread, consisting of R0 (0%), R1 (0.5%), R2 (1%), and R3 (1.5%). The analysis parameters observed were hedonic quality (appearance, aroma, taste, texture), Chemical Value (water, as…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0033)
Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera) Terhadap Mutu Makaro…
ABSTRACT This study aimed to determine the effect of moringa leaf flour on the quality of macaroni catfish and increasing dietary fiber content. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namely Mk0 (without moringa leaf flour), Mk1 (60 grams moringa leaf flour), Mk2 (90 grams moringa leaf flour), Mk3 (120 grams …
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- ISBN/ISSN
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0032)
Karakterisasi Nano Mineral Hasil Samping Cangkang Kijing (Pilsbryoconcha Sp) …
Abstract This research aims to obtain mussel shell nano minerals (Pilsbryoconcha sp) from ponds and rivers with the same treatment seen from physical, morphological and chemical parameters (mineral content). Physical analysis parameters observed were the calculation of yield and degree of whiteness of nano minerals. Morphological parameters observed were SEM and particle size. The same ex…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0031)
Pengaruh Konsentrasi Enzim Papain Berbeda Terhadap Ekstrak Karotenoid Limbah …
ABSTRACT Vanname shrimp are used frequently by people, whether whole vanname shrimp or without the skin and head. Unused skin and head waste have nutritional value so that they can still be reused. This study aims to determine the effect of different papain enzyme concentration on carotenoid extract of vanname shrimp skin and head waste. The research method is an experimental method with …
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0030)
Studi Komparatif Metode Dpph Dan Frap Terhadap Aktivitas Antioksidan Ekstrak …
Abstract The study aimed to compare the using of DPPH and FRAP methods to assess the antioxidant activity of the golden snail egg extract (Pomaceae cannaliculata) and to determine the chemical composition contained in the golden snail eggs. The parameters tested were proximate analysis (the content of moisture, ash, protein, fat, and carbohydrate) (AOAC, 2005), extract yield (Karnila et al…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0029)
Pembuatan Hidrolisat Protein Ikan Lomek (Harpodon Nehereus) Menggunakan Enzi…
Abstract The study was aimed to find out the proximate existence of lomek (Harpodon nehereus) fish meal and fish protein hydrolyzate. It was also aimed to determine the optimum hydrolysis time and to get the profile of amino acid from the best the lomek fish protein hydrolyzate yielded. The research was using the experiment method to conduct the processing of lomek fish protein hydrolyzate…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0028)
Studi Pembuatan Makaroni Udang Rebon (Acetes Sp.) Dengan Penambahan Ekstrak W…
Abstract This study aims to obtain the best amount of carrot extract for rebon shrimp macaroni. The research method used was the experiment of making rebon shrimp macaroni with the addition of carrot extract. The research data were analyzed using a one-factor completely randomized design. The test parameters were organoleptic analysis (appearance, aroma, taste and texture), proximate anal…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0027)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
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Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah