Ditapis dengan
Karakteristik Kolagen Cangkang Kijing (Pilsbryoconcha Sp.) Dari Perairan Sung…
ABSTRACT This study aims to determine the characteristics of freshwater mussel shell collagen originating from paku river waters extracted with different concentrations of acetic acid and to see which acetic acid concentration is the best to produce more collagen yields. The treatment given to the manufacture of freshwater mussel shell collagen originating from paku river waters was the us…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0026)
Karakteristik Kimia Tepung Silase Jeroan Ikan Patin (Pangasius Hypophthalmus)…
ABSTRACT This study aims to evaluate the characteristics of silage flour in the form of pH, physical, proximate composition, NPN and amino acids. Silage is a feed ingredient made from catch waste (by catch) and fish processing industrial waste (by-product) which is acidified through the addition of acids or lactic acid fermentation with the addition of sugar (molasses). Generally, the form…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0025)
Ekstrak Teripang Kasur (Stichopus Vastus Sluiter) Sebagai Antikanker
ABSTRACT Sea cucumbers are one of the marine biota that have important economic value, seen from several factors economically, sea cucumbers have an important value, they come from the high content or high levels of nutrients contained in the sea cucumber's body. Mattress sea cucumbers are one of the water resources that have not been used optimally, mattress sea cucumbers contain very hig…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- 04 04. 121 (0024)
Studi Ekstraksi Senyawa Bioaktif Dan Aktivitas Antioksidan Pada Kerang Kijing…
Abstract This study aims to determine the content of secondary metabolites in mussel. The research method used was an experiment by extracting the secondary metabolites content of mussel using methanol as a solvent. The research data were analyzed descriptively. The test parameters were yield and analysis of secondary metabolites (alkaloids, steroids, flavonoids, saponins and phenolics). F…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0023)
Sifat Fisikokimia Gelatin Tulang Ikan Cunang (Congresox Talabon) Dengan Peren…
Abstract This study aimed to determine the physicochemical characteristics of yellow pike conger (Congresox talabon) bone gelatin with immersion in weak acids (phosphate, citrate, acetate) in the demineralization process of yellow pike conger bone. Analysis of physical parameters included yield, viscosity, pH, and chemical parameters included moisture content, ash content, protein content.…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0022)
Uji Aktivitas Antibakteri Ekstrak Teripang Kasur Kuning (Stichopus Ocellatus)…
ABSTRACT This study aimed to find out the antibacterial activity of sea cucumber extract against Bacillus cereus and Escherichia coli bacteria and to know the secondary metabolite compounds found in Stichopus ocellatus. This research was conducted through several stages, namely sea cucumbers extracted using maceration method with ethanol solvents with different weight and solvent compariso…
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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 (0021)
Potensi Ekstrak Rumput Laut Merah (Eucheuma Spinosum) Pada Pembuatan Hand San…
ABSTRACT This study aims to determine the effect of E. spinosum seaweed extract on the characteristic hand sanitizer. E. spinosum was extracted by maceration method with methanol as solvent. The research design used a non-factorial Completely Randomized Design (CRD) with treatment with 4, 6 and 8% extracts. The analysis parameters consisted of antibacterial activity test against Escherichi…
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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 (0020)
Kajian Pengolahan Kwetiau Konsentrat Protein Ikan Gabus (Channa Striatus) Yan…
ABSTRACT The research aimed to determine the effect of addition of flour carrageenan at different concentrations on the quality of kwetiau made from the snakehead fish protein concentrate. The research used an experimental method and composed as a non-factorial Completely Randomized Design (CRD). The treatment conducted was addition of carrageenan flour varied in 4 concentrations (0, 2, 6,…
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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 (0019)
Karakteristik Beras Analog Berbasis Sagu Dan Talas Yang Difortifikasi Minyak …
ABSTRACT This study aims to determine the analog rice formulation based on sago and taro with fortification of fish oil as a functional food. The treatments given consisted of (M3S, M5S) analog rice based on sago with 3 and 5% fish oil fortification, (M3TS, M5TS) analog rice based on taro-sago with 3 and 5% fish oil fortification, and (M3T, M5T) analog rice based on taro with 3 and 5% of f…
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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 (0018)
Studi Penerimaan Konsumen Bakso Fillet Ikan Yang Difortifikasi Dengan Tetelan…
ABSTRACT This study aims to determine the level of consumer acceptance of fish fillet meatballs fortified with catfish scrape meat. The research method used experimentally, making meatballs by added different amounts of catfish scrape meat. This study used a non-factorial complete randomized design with 4 levels of treatment, namely without scrape meat, 100% fillet (B0), 10% scrape meat a…
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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 (0017)
Karakteristik Dan Profil Asam Lemak Minyak Ikan Kembung (Rastrelliger Sp.) Ya…
ABSTRACT This study was aimed to determine the best time to extract mackerel fish oil by wet rendering method on the characteristics and profiles of fatty acids in mackerel fish oil. The design was used non factorial CRD (completely randomized design). The treatments had given consisted of different extraction times, namely W1 (20 minutes), W2 (30 minutes), and W3 (40 minutes) at 70oC. The…
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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 (0016)
Ekstraksi Logam Pb Dan Zn Pada Tepung Berunok (Paracaudina Australis) Menggun…
Abstract This study aims to determine the effect of different concentration of lime (Citrus aurantifolia) solution on the extraction of Pb and Zn metals in berunok flour (Paracaudina australis). The method used was an experimental method with a non-factorial Completely Randomized Design (CRD) with 3 levels of treatment, namely immersion with different concentration of lime solution K1 (10%…
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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 (0015)
Ekstraksi Kolagen Dari Kulit Ikan Patin (Pangasius Sp.) Dengan Konsentrasi En…
Abstract This study aims to determine the effect of different papain enzyme concentrations on collagen extraction from the skin of catfish (Pangasius sp.). The method used was an experimental method with completely randomized concoctions (CRD). The treatments given consisted of E0 (Control), E1 (5% papain enzyme), E2 (10% papain enzyme), E3 (15% papain enzyme). This research consisted of 3…
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0014)
Karakteristik Minyak Kepala Ikan Tuna (Thunnus Albacares) Yang Di Ekstraksi M…
ABSTRACT The purpose of study was aimed to determine the best temperature of tuna fish head oil extraction using the wet rendering method. This study was used a nonfactorial Completely Randomized Design (CRD) using different of treatment extraction temperatures, namely 0, 70 and 80℃). Analysis parameters consisted was fat content, yield, free fatty acids, perioxide number, iodine, saponi…
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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 (0013)
Pengaruh Jenis Kemasan Berbeda Terhadap Kualitas Petis Udang Rebon (Acetes Er…
ABSTRACT This study aims to determine the effect of different packaging on the quality of shrimp (Acetes erythraeus) paste during room temperature storage. The method used was an experimental method, namely a non-factorial randomized block design (RBD) with the treatment of HDPE (K1) plastic, glass bottles (K2) and aluminum foil (K3). The quality parameters tested in this study were organo…
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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 (0012)
Pengaruh Substitusi Tepung Terigu Dengan Tepung Rumput Laut (Eucheuma Cottoni…
ABSTRACT This study aimed to determine the effect of substitution of wheat flour to seaweed flour (Eucheuma cottonii) with various concentrations on the quality of pie cup during cold storage. The research method used was a non factorial randomized block design (RBD) with 6 levels, namely: seaweed flour F0 (0%), F20 (20%), F40 (40%), F60 (60%), F80 (80%), and F100 (100%). Meanwhile, as a b…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0061)
Pengaruh Penambahan Konsentrat Protein Teripang Pasir (Holothuria Scabra) Ter…
ABSTRACT This study aims to determine the effect of adding protein concentrate of sea cucumber (Holothuria scabra) and determine the best amount of concentration in producing biscuit quality through an organoleptic and chemical test. The research method was experimental by adding protein concentrate to sea cucumber in different concentrations. The research designed in Completely Randomize…
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0056)
Studi Penerimaan Konsumen Terhadap Cup Cake Rumput Laut (Eucheuma Cottonii)
ABSTRACT This study aims to determine the study of consumer acceptance of seaweed cup cake. Eucheuma cottonii seaweed is obtained from the Kodim market, Pekanbaru. This research was conducted using a one-factor completely randomized design (CRD) method with 4 treatment levels of 0%, 10%, 20% and 30%. The results of the study had a very significant effect on the organoleptic values includin…
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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. 120 (0055)
Pengaruh Konsentrasi Garam Berbeda Terhadap Mutu Peda Ikan Kembung Lelaki (Ra…
Abstract Peda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumat…
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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. 120 (0054)
Pengaruh Penggunaan Pelarut Organik Yang Berbeda Terhadap Sifat Fisika Kimia …
ABSTRACT This study was aimed to determine the physicochemical properties of fish oil and to determine the best solvent for dissolving fish oil mudskipper. The method used was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely, the use of methanol (X1), the use of ethanol (X2), and the use of propanol (X3). The paramet…
- 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. 120 (0053)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah