Ditapis dengan
Korelasi Antara Pengetahuan Dengan Sikap Ilmiah Pencegahan Kebakaran Lahan Da…
This study aimed to determine the correlation between knowledge and scientific attitude land and forest fire prevention STUDENTS in MTsN Bukit Batu Bengkalis, Riau that was conducted in November 2015 to May 2016. The sample in this study were 63 students randomly selected in VIII grade in school year 2015/2016 and two science teachers as supporting data. The parameters of this study is the know…
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- v, 77 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 05 07. 116 (0083)
Pembuatan Fruitghurt Dari Lapisan Putih (Mesocarp) Kulit Semangka (Citrullus …
This research aims to know the quality fruitghurt of white layer (mesocarp) leather watermelon (Citrullus vulgaris) based on long fermentation and potential that could be developed on a learning process biology high school. This research consists of two stage. The first stage of research that is making fruitghurt of white layers (mesocarp) a leather watermelon using the experimental method with…
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- viii, 117 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 05 07. 116 (0082)
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Pada Pempek Surimi…
The purpose of this research is to observe the effect of the addition of seaweed flour (Eucheuma cottonii) at different concentrations on the consumer acceptance to catfish (Pangasius sp.) pempek surimi. The method used was the experimental method and composed as the Completely Randomized Design (CRD). The treatment conducted was addition of seaweed flour at different concentrations (0, 3%, 4%,…
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- Deskripsi Fisik
- xviii, 41 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0022)
Fortifikasi Sumber Protein Berbeda Dalam Pembuatan Mie Sagu Instan
The objective of the research was to observe the effect of different protein source fortified on the quality of sago instant noodle determined by sensory evaluation and proximate analysis. The research used experimental method and composed to completely randomized design (CRD). The treatments conducted were fortifying the different sources of protein into the sago instant noodles, including: th…
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- vi, 79 hlm.; ill.; 29 cm
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- No. Panggil
- 04 04. 118 (0021)
Pengaruh Suhu Perebusan Berbeda Terhadap Kadar Protein Dan Asam Amino Pada Da…
This study aimed to determine the effect of different boiling temperatures on protein content and amino acids of sea cucumber(Holothuriascabra)meat The method used in this research was experimental method with Completely Randomized Design (CRD) which consists of 3 levels of treatment, with different of boiling temperature(80, 90, and 100oC). Parameters measured are yield value, moisture content…
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- Deskripsi Fisik
- v, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0020)
Pengaruh Penambahan Tepung Kacang Hijau (Vigna Radiata) Terhadap Mutu Bakso I…
This research has been conducted in Fisheries Product Technology Laboratory, and Fisheries Product Chemical Laboratory, Faculty of Fisheries and Marine Universitas Riau on May 2017. This study was aimed to determine the effect of the addition of mung bean (Vigna radiata) flour to the quality of catfish (Clarias gariepinus) ball. The method used in this research was experimental method with diff…
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- v, 81 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0019)
Pengaruh Penggunaan Konsentrasi Hcl Berbeda Pada Ekstraksi Kandungan Mineral …
This study was conducted to determine the effect of different concentration of HCl extractor solution on the content of sea cucumber minerals (Holothuria scabra). The research was using experimental method and designed to Completely Randomized Design (CRD). The treatment was the use of HCl as the extractor solution at three different concentrations (6 %, 7 % and 8%). The results showed that the…
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- v, 70 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0018)
Pengaruh Penambahan Ekstrak Daun Pandan (Pandanus Amaryllifolius) Pada Pembua…
This study was aimed to effect of addition of pandan leaves (Pandanus amaryllifolius) extract on carrageenan pudding and produce carrageen pudding which has the distinctive color and odor of Pandan leaves on the manufacture of carrageen pudding and to find out the exact concentration of Pandan extract in the manufacture of carrageen pudding. Based on the research, the effect of addition of pand…
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- Deskripsi Fisik
- vi, 66 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0017)
Pengaruh Penambahan Tepung Rebung (Dendrocalamus Asper) Terhadap Mutu Nugget …
The purpose of this research is to determine the effect of adding bamboo shoots (Dendrocalamus asper) flour to the quality of goatfish (Upeneus moluccenis) nugget. The treatment is with total tapioca flour used 75 g with the addition of bamboo shoot flour which consists of 4 levels ie NO (0% bamboo shoots flour), N1 (5% bamboo shoots flour), N2 (10% bamboo shoots flour), N3 (15% bamboo shoots f…
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- Deskripsi Fisik
- vi, 83 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0016)
Pengaruh Formulasi Berbeda Terhadap Mutu Mie Sagu Instan Selama Penyimpanan P…
The objective of the study was to determine the effect of different formulations on the quality of sago instant noodles during storage at room temperature. The research was using experimental method and composed as Randomized Block Design (RBD). The treatment conducted were producing sago instant noodles in different formulas, namely: the sago instant noodles without any addition (A0); sago ins…
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- v, 70 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0015)
Pengaruh Penambahan Nangka (Artocarpus Heterophyllus) Pada Nugget Ikan Lele D…
This study aimed to determine the effect of addition of jackfruit to the catfish nugget on the consumer acceptance. The research was conducted by using experimentally method by processing nugget of the catfish with the addition of jackfruit in different amount, those were 10%, 15% and 20%. The result showed that the addition of 10% gram jackfruit to the catfish nugget was indicating the highest…
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- v, 70 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0014)
Optimasi Fortifikasi Tepung Mikroalga Chlorella Sp. Sebagai Sumber Nitrogen B…
The purposed of this study was to determine the best optimation of fortification ofmicroalgae Chlorella sp. That required by bacteria Acetobacter xylinum in the fermentation of Natadecoco. The methode used in this researched was experimental with completelyrandomized designed (CRD) non factorial with 4 levels treatment C1 (without Chlorella sp. flour, urea 5 g), C2 (2 g of Chlorellasp. flour), …
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- Deskripsi Fisik
- v, 74 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0013)
Pengaruh Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) Seb…
This study aims to determine the addition of red dragon fruit skin extract (Hylocereus polyrhizus) best on making seaweed jelly candy Eucheuma cottonii as a natural colorant based on the organoleptic quality testing and chemical analysis. The experimental method was used experimentally, with different amount of extract of dragon fruit skin extract (Hylocereus polyrhizus) as natural dye.The expe…
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- Deskripsi Fisik
- vi, 73 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0012)
Analisis Total Flavonoid Dan Aktivitas Antioksidan Ekstrak Etanol Tepung Dagi…
This study aimed to determine the total amount of flavonoids and antioxidant activity of sea cucumber (Holothuriascabra)meat flour. The method used was the experimental method, with Completely Randomized Design (CRD). The treatments used were different concentrations of ethanol consisting of 3 levels: P1 (65%), P2 (70%) and P3 (75%). The results showed that total flavonoid using 65%, 70%, and 7…
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- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0011)
Studi Penerimaan Konsumen Terhadap Bakso Ikan Patin (Pangasius Hypophthalmus)…
This research was intended to find out the consumer acceptance of catfish (Pangasius hypophthalmus) ball with addition yellow bur head (Limnocharis flava) powder. The method in this research was an experimental method on processing of catfish ball with addition of yellow bur head powder. The method used was experimental method with Completely Randomized Design (CRD) consisting of 4 treatment le…
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- vi, 88 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0010)
Studi Penerimaan Konsumen Terhadap Permen Jelly Rumput Laut (Gracilaria Sp) D…
This study aimed to determine the consumer acceptance of seaweed jelly candy (Gracilaria sp) with the addition of beet extract as a natural dye, and to know the optimum concentration of the extract of the beet in the best jelly candy preferred by consumers. The research method used is experimental by using non factorial complete random design. The treatment conducted was the addition of beet ex…
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- v, 72 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0009)
Pengaruh Perbedaan Konsentrasi Dan Lama Perendaman Larutan Kulit Kayu Manis (…
The research was conducted to determine the effect of concentration and immersion time of cinnamon bark to maintain the freshness of mackerel .The method used is experimental method that is immersing fresh mackerel into the cinnamon bark solution. The design used is factorial randomized block design consisting 2 treatment, that is the varied concentration of cinnamon bark (10 % and 15%) combine…
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- v, 72 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0008)
Pengaruh Penambahan Buah Bit (Beta Vulgaris L) Sebagai Pewarna Alami Pada Mut…
This research was intended to find out the effect of the addition of beetroot (Beta vulgaris L) on the quality of small shrimp (Acetes erythraueus) paste. The design used was Completely Randomized Design (CRD) non factorial, with addition of different concentration of beetroot which consists of four levels i.e. without addition Beetroot (B), 5% beetrot (B), 10% beetrot (B), and 15% beetrot (B) …
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- viii, 54 hlm.; ill.; 29 cm
- Judul Seri
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- 04 04. 118 (0007)
Pengaruh Penggunaan Suhu Deasetilasi Berbeda Terhadap Mutu Kitosan Cangkang K…
This research aims to obtain the best temperature in the chitosan extraction process, to know the quality of chitin and chitosan products. This research was conducted in three stages, that is: 1) Preparation and proximate analysis of mud crab shell flour, 2) chitin extraction and 3) chitosan extraction. The experimental design used for chitosan isolation was Completely Randomized Design (RAL). …
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- v, 66 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0006)
Pengaruh Lama Pengukusan Terhadap Sifat Fisik Dan Kimia Pada Fillet Ikan Kaka…
This research was intended to find out the influence of steaming period on physical and chemical quality of Red Snapper (Lutjanus sp.) fillet and determine the best steaming time. The design used was Group Randomized Design (GRD), as the treatment was the length of steam, which consists of three levels: 5 minutes (W5), 10 minutes (W10), and 15 minutes (W15) with a group of temperature which…
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- Deskripsi Fisik
- vi, 72 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 118 (0005)
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