Ditapis dengan
Pengaruh Penambahan Perisa Asap Terhadap Citarasa Ikan Bilih (Mystacoleucus P…
The research aimed to analyze the effect of adding liquid smoke on the flavor of fried Bilih fish. The method used was experimental by immersing Bilih fish into the liquid smoke at different concentration and soaking time. The research was composed to Completely Randomized Design (CRD) with one factor. The parameters are including organoleptic (i.e. appearance, odor, flavor, texture) and pr…
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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 (0044)
Studi Penerimaan Konsumen Terhadap Mutu Ikan Patin (Pangasius Hypophthalmus) …
This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total …
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0043)
Karakteristik Mutu Sensoris Dan Kimia Cincalok Udang Rebon (Acetes Eryhraeus)…
the study aims to evaluate the effect of backslopping method on fermentation time, sensory and chemical quality of fermentation cincalok. Four a tipe cincalok were prepared from rebon shrimp which are backslopping with 0%, 10%, 15% dan 20% inoculum respectively the cincalok were evaluate for fermentation time (pH), sensory and chemical quality characteristics. The resulh shwoed that the ci…
- 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 (0042)
Pengaruh Ph Berbeda Terhadap Aktivitas Ekstrak Kasar Enzim Kolagenase Dari Or…
Enzymes are biocatalysts that function as catalysts in biological functions. Collagenase enzymes have activities that can support product production. Enzyme activity for protein hydrolysis is influenced by several factors such as protein concentration, pH, temperature, substrate, inhibitor and activator. This study aims to determine the effect of pH differences on the activity of crude extr…
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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 (0041)
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteri…
Seaweed flour is a potential source of dietary fiber, which can increase the levels of fish amplang fiber. The purpose of this study was to determine the effect of adding seaweed flour (Eucheuma cottonii) on the quality characteristics of mackarel tuna amplang. The research method was experimental, using a nonfactorial completely randomized design (CRD) consisting of five treatments for th…
- 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. 120 (0040)
Karakteristik Mutu Dendeng Fillet Ikan Lele Dumbo (Clarias Gariepinus) Asap D…
This study aims to determine the quality characteristics of African catfish fillets with different seasoning formulations. The method used in this research was experimental, namely processing the African catfish fillets with different seasoning formulations. The research design used was a completely randomized design (CRD), with 3 levels of treatment, namely F1 seasoning formulation (20% br…
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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 (0039)
Studi Penerimaan Konsumen Terhadap Dim Sum Dari Hasil Perikanan (Cumi-Cumi Da…
This study aims to determine the study of consumer acceptance of fishery dim sum (squid and white shrimp). The method used was experimental, by comparing the dim sum of squid (Loligo sp.) With white shrimp dim sum (Litopenaeus vannamei). This research was conducted to test organoleptic (appearance, aroma, taste and texture) and proximate analysis (moisture, protein, ash and fat content) of…
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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. 120 (0038)
Ekstraksi Dan Karakterisasi Mutu Minyak Ikan Mata Tuna (Thunnus Sp.)
Industri tuna Indonesia dari waktu ke waktu menunjukkan peningkatan dan menjadi salah satu industri strategis di sektor Kelautan dan Perikanan. Meningkatnya produksi perikanan tuna menyebabkan limbah yang dihasilkan meningkat. Penilitian ini bertujuan untuk memanfaatkan limbah ikan tuna berupa mata tuna yang diesktrak menjadi minyak ikan dengan metode dry rendering. Bahan penelitian yang di…
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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. 120 (0037)
Pengaruh Ketebalan Fillet Terhadap Mutu Dan Stabilitas Tongkol Asap (Euthynnu…
This study aimed to determine the effect of thickness on the quality and stability of smoked tuna (Euthynnus sp) fillet during storage in cold temperature (5 ± 2 oC). The treatment conducted was immersing tuna fillet in a liquid smoke solution at a concentration of 4% for 60 minutes at varied thickness (1, 1.5, and 2 cm) and then stored them in a refrigerator for 0, 2, 4, and 6 days. The r…
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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 (0036)
Karateristik Mutu Lele Dumbo (Clarias Gariepinus) Baby Asap Dengan Pengasapan…
This study aims to determine the quality characteristics of smoked baby African catfish (Clarias gariepinus) with different smoking methods. This research method was carried out experimentally by making smoked baby African catfish using traditional and liquid smoking methods. The research data were analyzed using the T-test and presented in tables and figures. The results showed that smoke…
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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 (0035)
Efektivitas Antibakteri Ekstrak Rumput Laut (Eucheuma Cottonii) Dengan Pelaru…
This research was aims to determine the antibacterial characteristics of seaweed extract Eucheuma cottonii with different solvents against bacteria Bacillus cereus and Salmonella typhi, to determine the diameter of the inhibition zone and the minimum inhibition concentration of Bacillus cereus and Salmonella typhi bacteria. The research method used was an experimental method by extraction of Eu…
- 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 (0034)
Karakteristik Mutu Sensoris Dan Kimia Nugget Ikan Tongkol (Euthynnus Affinis)…
Tuna fish is showing a high quantity of production and also has valuable nutrient contents. Fish nugget is one of the most popular forms of fishery product diversification. However, it is possible to develop nuggets more to provide consumers with a wide choice of flavors. One way to add the flavor of nugget is by adding smoked flavor to tuna fish nuggets. The adding of liquid smoke into the…
- 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. 120 (0033)
Karakteristik Mutu Bakso Ikan Gabus (Channa Striata) Dengan Penambahan Tepung…
This study aims to determine the effect of adding agar-agar flour to the quality of snakehead fishball. The research method used was an experiment in making snakehead fishball with the addition of commercial agar flour in different quantities. The research design was a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely without adding agaragar flour…
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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 (0028)
Subtitusi Tepung Sukun Dengan Persentase Berbeda Terhadap Penerimaan Konsumen…
The research intended to determine consumer acceptance on gourami fishball with the substitution of different breadfruit flour. The metodology of research was conducted experimentally by producing the gourami fishball using the substitution of breadfruit flour with 4 treatment i.e. T0 (without breadfruit flour), T1 : 2% (5 g breadfuit flour), T2 : 4% (10 g breadfuit flour) and T3 : 6% (15 …
- 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. 120 (0027)
Karakteristik Mutu Mie Ikan Gabus (Channa Striata) Dengan Penambahan Tepung…
This study aims to determine the effect of adding agar-agar flour to the quality of snakehead fish noodles and determine the amount of agar flour in producing the best quality of snakehead fish noodles. The research method was experimental with the processing of snakehead fish wet noodle with the addition of agar-agar (commercial) flour in different quantities. The research design was a com…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 77 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 120 (0026)
Pengaruh Penggunaan Rumput Laut (Eucheuma Cottonii) Terhadap Mutu Es Krim
This research aims to find out the effect of using seaweed (E.cottonii) as a stabilizer on the physical condition of the ice cream, and to get the best addition of seaweed to the ice cream. T-test experimental design, with each treatment of seaweed (E.cottonii) on ice cream such as, 50 g E.cottonii pulp and 50 g E.cottonii flour. The parameters observed were organoleptic (color, smell, tast…
- 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 (0025)
Karakteristik Mutu Sabun Dengan Penggunaan Rumput Laut Berbeda
This study aims to determine the quality characteristics of soap using seaweed. The research method was carried out experimentally by making soap from various types of seaweed. The research data were analyzed using a T-test analysis of soap made from 15 grams of E. cottonii, 10 grams of E. spinosum, and 15 grams of E. spinosum. The parameters analyzed were organoleptic (appearance, smell, t…
- Edisi
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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. 120 (0024)
Fortifikasi Hidrolisat Protein Ikan Selar Kuning (Caranx Leptolepis) Dengan J…
The purpose of this research was to determine the effect of fortification of protein hydrolysate of yellowstripe scad (Caranx leptolepis) towards the sensory and proximate composition of fishcake (pempek). The research method used was an experimental method, namely processing fishcake with the addition different amounts of fish protein hydrolysate of yellowstripe scad. The design used was a…
- 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 (0023)
Penilaian Fisika Kimia Kerupuk Ikan Gurami (Osphronemus Goramy) Yang Disukai …
This study aimed to determine the physical-chemical assessments of crackers added with different gourami meat and to determine crackers preferred by consumers. The method used was an experimental method using a non factorial Complete Randomized Design (CRD) with 3 levels of treatment, namely: H1 (100 g gourami meat), H2 (150 g gourami meat), and H3 (200 g gourami meat). The analysis 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 (0022)
Pengaruh Fortifikasi Jagung Manis (Zea Mays Saccharat) Terhadap Karakteristi…
This study aims to determine the effect of sweet corn fortification on the characteristics of tilapia nuggets. The treatments given consisted of N0 (without sweet corn fortification), N1 (sweet corn 5%), N2 (sweet corn 10%) and N3 (sweet corn 15%). The analysis parameters observed were sensory (appearance, taste, texture and aroma) and chemistry (water, ash, protein and fat). Sweet corn fo…
- 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. 120 (0021)
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah