Ditapis dengan
Fortifikasi Bubuk Chlorella Sp. Dalam Pembuatan Yoghurt Sebagai Minuman Probi…
Yoghurt is one of the dairy products by utilizing microorganisms, especially lactic acid bacteria (Lactobacillus acidophilus) as fermentation process. Yoghurt lacks vitamin content, protein and high saturated fat. One way to improve yogurt nutrition is to fortify Chrorella sp. which contains nutrients, namely protein 60.5%, fat 11%, carbohydrates 20.1%, vitamins, minerals 4.6%, fiber 0.2%, chlo…
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- Judul Seri
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- 2004125670
Pengaruh Pengunaan Garam Rumput Laut Dengan Konsentrasi Yang Berbeda Terhadap…
The aim of this study was to determine the effect of using seaweed salt at different concentrations on the quality of fermented Rebon shrimp salty soy sauce. The treatments consisted of four different salt concentrations: 0% (R0), 15% (R1), 20% (R2), and 25% (R3). The results showed that the use of seaweed salt at different concentrations had a significant effect on taste, aroma, and color valu…
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- 2004114390
Pengaruh Fortifikasi Tepung Ikan Gabus (Channa Striata) Terhadap Karakteristi…
Snakehead fish is a type of fish that has quite high nutritional value, while cendol is a beverage with relatively low nutritional value. Therefore, fortifying cendol with snakehead fish flour on the quality characteristics of cendol and to identify the best concentration of skanehead fish flour can enhance its natrional value. This study aimed to determine the effect of fortifying snakehead fi…
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- Deskripsi Fisik
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- 1904113524
Uji Bioaktivitas Ekstrak Teripang Berunok (Paracaudina Australis) Sebagai Ant…
Berunok (Paracaudina australis) is one of the typical marine biota of Karimun Island which is believed by the local community to prevent various diseases because it contains bioactive compounds that have the potential for human health. The purpose of the study was to determine the content of bioactive compounds contained in sea cucumber extract and to determine the most optimal concentration of…
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- 2004114037
Pengaruh Lama Fermentasi Berbeda Terhadap Mutu Peda Ikan Kembung (Rastrellige…
The aimed of this research was to determine the effect of different fermentation times on the quality of mackerel fish peda and what different fermentation times are best for mackerel peda. The research method used is experimental, making mackerel peda with different fermentation times. The design used in this research was a one-factor Completely Randomized Design (CRD) with 4 levels of treatme…
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- 1804113229
Daya Reduksiagarrumputlautmerah (Gelidium Spinosum) Terhadap Kolesterol Secar…
Gelidium spinosum is one type of red seaweed that is beneficial for human health. Gelidium spinosum is one of the raw materials that produce agar. Agar is a complex polysaccharide hydrocolloid composed of repeating disaccharides with units of (1,3)-linked β-D-galactose and (1,4)-linked 3,6 anhydro-α-L-galactose. These polysaccharides cannot be digested in the human intestine directly, so they…
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- 2004114467
Karakteristik Minyak Ikan Red Devil (Amphilophus Labiatus) Yang Diekstraksi D…
The presence of red devil fish (Amphilophus labiatus) in Lake Toba has led to a reduction in the number of other fish species. Red devil fish contains fat between 3-5%. The purpose of the study was to determine the effect of temperature differences on the quality of red devil fish oil and get the best extraction temperature. The research method is an experimental method with a non-factorial Com…
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- 2004112365
Pengaruh Fortifikasi Tepung Ikan Toman (Channa Micropeltes) Terhadap Mutu Kue…
This research aimed to determine the influence snakehead (Channa micropeltes) flour fortification and its optimal concentration on the quality of dry choux pastries. This study used a non-factorial completely randomized design (CRD) to test four levels snakehead flour addition to dry choux pastries. The treatments were T0 (0%), T1 (10%), T2 (15%), and T3 (20%), and each was repeated three times…
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- 2004114362
Karakteristik Mutu Pada Cilok Dengan Penambahan Ikan Lomek (Harpodon Nehereus
This study aims to determine the quality characteristics of cilok with the addition of lomek fish (Harpodon nehereus) as seen from the results of organoleptic and proximate tests. The study method is an experiment in making cilok with the addition of lomek fish. The research data were analyzed using a non-factorial complete randomized design consisting of 4 treatment levels, namely P0 (0% lomek…
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- 1704111213
Pengaruh Penambahan Bumbu Penyedap Rasa Berbasis Ikan Biang (Ilisha Elongata)…
Fish meatballs are processed made from crushed fish meat mixed with tapioca flour and spices, then formed into balls and boiled or steamed. This research aimed to determine the effect of adding biang fish flavoring on the quality of catfish meatballs and the concentration of biang fish flavoring. The method used in this research was an experiment using a non-factorial completely randomized desi…
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- 1904124332
Fortifikasi Tepung Tulang Ikan Patin Terhadap Mutu Bakso Ikan Patin (Pangasiu…
The high yield of patin fish harvests has increased the waste produced, including bone waste. Patin fish bones, rich in calcium, can be utilized as an alternative to prevent calcium deficiency, which is common in children and adults. Onewayto do this is bymakingfood products such as meatballs. The research aims to determine the effect of adding patin fish bone flour and the best patin fish bone…
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- 1804113575
Pengaruh Fortifikasi Tepung Ikan Toman (Channa Micropeltes) Terhadap Mutu Coo…
This study aims to determine the effect of snakehead fish flour fortification on the quality of pumpkin cookies and to determine the right concentration as a fortification ingredient. This study used an experimental method with the design used was a non-factorial Completely Randomized Design consisting of four treatments namely fortification of snakehead fish flour (P0: 0%, P1: 5%, P2: 10%, and…
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- 2004114466
Penggunaan Ekstrak Daun Matoa (Pometia Pinnata) Terhadap Mutu Ikan Nila (Oreo…
This research aimed to investigate the difference in the use of matoa (Pometia pinnata) leaf extract on the quality of fresh tilapia during cold storage. This research used a comparative experimental method, namely, to compare the quality of fresh tilapia fish greased a 15% matoa leaf extract solution to those without matoa leaf extract during cold storage at 6 ± 1°C. The parameter assessed w…
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- 1704114098
Pengaruh Penambahan Tepung Ikan Toman (Channa Micropeltes) Terhadap Karakteri…
Flakes are a type of ready-to-eat (RTE) food that is an alternative breakfast to replace carbohydrate intake, such as rice. Usually, flakes are consumed with the addition of milk or fruit. Toman fish flour can be an additional ingredient in making cereal flakes. This research aimed to determine the effect of adding Toman fish flour on the organoleptic and chemical quality characteristics of cer…
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- 2004124962
Pengaruh Fortifikasi Tepung Tulang Ikan Patin (Pangasius Hypophthalmus) Terha…
Perkedel is a food made from boiled potatoes before being mashed, shaped and fried. Perkedel is a food that is rich in carbohydrate content but lacking in calcium content. This research to determine the effect of fortification of catfish bone meal on the quality of perkedel and to find out the best fortification of catfish bone meal perkedel. The method used in the research was an experiment wi…
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- 1904114368
Karakteristik Mutu Sensoris Dan Kimia Daging Ikan Patin (Pangasius Hypopthalm…
The study aimed to evaluate the physicochemical characteristics and sensory quality of wild-caught and farmed catfish meat using a survey method. The parameters tested included edible portion, dressing percentage, water capacity, sensory value, proximate composition, amino acids, and fatty acids. The results showed that wild-caught catfish had sensory scores of 8.5 for visual appearance, 8.6 fo…
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- 1804111526
Pemanfaatan Kulit Manggis (Garcinia Mangostana L.) Dalam Pembuatan Es Krim De…
Ice cream is a semi solid food made from milk which is very popular with the public. This study aimed to obtain the best concentration of xanthan gum as a stabilizer in the making of mangosteen skin ice cream. The study used a non factorial completely randomized design (CRD) with six treatments and three replications. The treatments in this study were the addition of xanthan gum concentrations …
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- 1806125163
Pengaruh Jenis Penggunaan Bahan Baku Ikan Parang-Parang (Chirocentrus Dorab) …
This research aimed to determine the effect of the type of raw material used for parang-parang fish on the quality of sago crackers and to obtain the best treatment for the type of raw material used for parang-parang fish. This research was carried out in March 2024 at the Fisheries Products Technology Laboratory and Fisheries Products Chemistry Laboratory, Faculty of Fisheries and Marine Affai…
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- 2004110831
Pengaruh Daun Jambu Biji Daging Merah Sebagai Anestesi Pada Transportasi Sist…
Freshwater crayfish is a luxury shrimp commodity for consumption compared to other shrimp. One of the keys to the success of the dry transportation system lies in the use of anesthesia to maintain the physiological and morphological conditions of the freshwater crayfish during the transportation process. Red guava leaves are a natural ingredient known to contain essential oils consisting of…
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- 1904125117
Karakteristik Minyak Jeroan Ikan Malong (Congresox Talabon) Yang Di Ekstraks…
The production of fresh and processed malong fish in Indonesia is quite high. This production process produced more than 2 tons of waste every day. There has not been much economic utilization of the waste. The purpose of the study was to determine the optimum time during the fish oil extraction process with the wet rendering method on the characteristics of malong fish oil. The method used is …
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- 1804123978
Karya Umum 
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