Ditapis dengan
Potensi Ekstrak Rumput Laut Merah (Gelidium Spinosum) Sebagai Sumber Mineral …
Gelidium spinosum is a red seaweed that has high economic value because it contains minerals and bioactive compounds that have many benefits. This content is produced by extracting G. spinosum flour. The purpose of the study was to determine the mineral content of G. spinosum (macro and micro) and the content of bioactive components extracted with different solvent polarities. This study used a…
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- 1904111623
Aktivitas Ekstrak Kasar Enzim Katepsin Pada Daging Ikan Toman (Channa Micrope…
The meat of Indonesian snakehead (Channa micropeltes) contains the enzyme catepsin which causes texture softening in the deterioration of fish quality. This catepsin enzyme is also included in the protease enzyme which has benefits in the fields of fisheries, industry, food and non-food. This study aimed to determine the optimum pH for the activity of cathepsin enzyme from toman fish meat. …
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- 1904124922
Kondisi Mangrove Di Kawasan Stasiun Kelautan Universitas Riau, Dumai
This research was conducted in January 2024, located at the Marine Station of Riau University, Dumai. The purpose of this study was to determine the composition of mangrove forest species and conditions based on density value, importance index, percentage of canopy cover and mangrove stand height. The survey method used in this study, where the data collected is primary data. There are 4 s…
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- 2004135051
Fortifikasi Ekstrak Buah Naga (Hylocereus Polyrhizus) Dalam Pengolahan Nugget…
This research aimd to determine the effect of dragon fruit extract fortification on the characteristics of catfish nuggets. The method used was an experimental method, namely processing nuggets from 500 g of catfish meat as raw material with different amounts of dragon fruit extract fortification at each treatment level. The design used was a non-factorial completely randomized design consistin…
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- 1704114104
Studi Penerimaan Konsumen Terhadap Tortilla Chips Dengan Penambahan Tepung Ik…
Tortilla chips are a product in the form of chips made from corn flour which has quite high nutritional content and is made through a cooking, grinding, drying and frying process. This research aims to determine consumer acceptance of tortilla chips with the addition of bilih flour. The parameters tested in this research were organoleptic tests on appearance, aroma, texture and taste as well as…
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- 1804124322
Perubahan Mutu Sensoris, Mikrobiologis Dan Kimia Ikan Asap Patin Yang Dikemas…
Smoked catfish is one of the food products that has characteristics, especially in color, flavor, texture, and chemical properties. Smoked fish after being purchased is usually not consumed immediately, but stored for some time which allows microbes in the smoked fish to develop, so it needs to be handled, one of which is packaging. This study aims to evaluate the effect of packaging on changes…
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- 1904112881
Pengaruh Fortifikasi Chlorella sp. Terhadap Mutu Beras Analog Sagu Mocaf
Analog rice is artificial rice shaped like rice that can be made from non-rice flour. This research aims to determine the effect of Chlorella fortification on the quality of mocaf sago analog rice and to find out the best formulation of Chlorella fortification to produce mocaf sago analog rice.This research method is experimental-based with a non-factorial completely randomized design with four…
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- 1904114033
Karakteristik Agar Rumput Laut Merah (Gelidium spinosum) Diekstrak Dengan Kon…
Gelidium spinosum is a type of red seaweed that produces agar (12-48%) so it has a high economic value. Agar can be obtained through extraction with NaOH solution. This study aimed to determine the characteristics of red seaweed Gelidium spinosum agar extracted with NaOH and the best NaOH concentration in producing agar. The research method was a direct experimental method with the extraction o…
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- 1904113730
Identifikasi Protein Pada Isolat Protein Keong Bakau (Telescopium Telescopium…
Telescope snail (Telescopium telescopium) is a gastropod with low economic value and can be utilized as an alternative source of animal protein in the form of protein isolate. The process of isolating telescope snail used protein solubility properties with different alkaline and acidic pH treatments. This study aimed to determine the best pH (alkaline and acidic) in the making of isolates and t…
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- 1904113520
Efektivitas Bakteriosin Bakteri Asam Laktat Dari Cincalok Yang Diproduksi Ole…
Cincalok merupakan makanan hasil fermentasi yang berasal dari Kabupaten Bengkalis, Provinsi Riau. Cincalok terbuat dari bahan baku utama udang rebon dengan campuran gula dan garam masing-masing 18% dan 12% dari berat udang. Mikroba yang memegang peran penting dalam fermentasi adalah bakteri asam laktat (BAL) yang menghasilkan bakteriosin yang dapat mencegah pertumbuhan bakteri patogen. Tujuan p…
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- 1804113197
Penggunaan Ekstrak Kunyit (Curcuma longa L.) Terhadap Mutu Ikan Lele (Clari…
Ikan lele (Clarias sp.) merupakan bahan pangan yang sangat rentan mengalami kemunduran mutu. Salah satu faktor yang menyebabkan terjadinya kemunduran mutu pada ikan lele dikarenakan adanya keberadaan bakteri pembusuk. Oleh karena itu maka diperlukan suatu upaya untuk menekan pertumbuhan bakteri pembusuk tersebut dengan memanfaatkan bahan pengawet alami yakni kunyit. Kunyit merupakan tanaman yan…
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- 1904111518
Aktivitas Ekstrak Kasar Enzim Kolagenase Dari Kulit Ikan Kepala Indonesia (Ch…
Collagenase enzyme is one of the protease enzymes that can degrade the polypeptide bonds of collagen when the protein has not been denatured. Collagenase enzymes are widely used in industrial applications both food and non-food and to be able to work optimally, collagenase enzymes have activities that can be influenced by substrates, temperature, inhibitors, and pH. This study aims to determine…
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- 1904124868
Pengaruh Konsentrat Protein Udang Rebon (Acetes sp). Fortifikasi Karakterist…
Tteokbokki is a traditional Korean food made from rice flour and cooked by boiling. This research aims to determine the quality of rebon shrimp protein concentrate fortification in tteokboki and to determine the most appropriate amount of rebon shrimp protein concentrate for fortification in tteokboki formulations. This study used a non-factorial experimental method with a completely randomized…
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- 1904113941
Status Mutu Mikrobiologis Dan Sensoris Ikan Peda Yang Dipasarkan Di Pasar Tra…
Mackerel peda from Selasa Panam Market, Pagi Arengka Market and Kodim Market are sold and marketed in the open, making it very possible for contamination to occur by pathogenic microbes which can endanger consumer health. This research aims to evaluate the microbiological and sensory quality status of mackerel mackerel fish marketed at the Pekanbaru Traditional Market. The method used in this r…
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- 1904110337
Karakteristik Edible Film Dari Karagenan Alga Merah (Eucheuma spinosum) Seb…
The high use of plastic has a negative impact by causing environmental problems in the form of plastic waste throughout the world, especially in Indonesia. To reduce environmental pollution both land and sea pollution, it is necessary to carry out packaging technology in the form of plastics made from safe natural materials that do not damage the environment and can be decomposed quickly common…
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- 1904113102
Perubahan Mutu Sensoris, Mikrobiologis, Dan Kemis Ikan Baung Asap Yang Dikema…
Smoked fish is a processed fishery product, smoked fish is made from catfish. Processing smoked fish usually involves smoking the fish in a smokehouse at a temperature of 60-90oC until the smoked fish is brownish yellow. The smoked fish used in this research was smoked baung fish which has a lot of flesh, attractive color and a favorable aroma and taste. The aim of this research is to determine…
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- 1904113007
Fortifikasi Tepung Ikan Biang (Ilisha elongata) Terhadap Mutu Makaroni
The purpose of this study was to determine the effect of fortification and the best concentration of biang fish powder on the quality of macaroni produced. The method used in this research was an experiment to produce macaroni with fortification of biang fish powder. The research data were analyzed using a non-factorial completely randomized design (CRD) consisting of 5 treatment levels, namely…
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- 1804111428
Pengaruh Penambahan Tepung Rumput Laut(Gracilaria sp) Terhadap Karakteristi M…
Amplang is one of the fish-based snacks that many people are involved in making. Amplang is made from mackerel fish, but the use of striped catfish is an alternative to mackerel fish. Amplang has a formulation consisting of finely ground fish meat mixed with tapioca flour, salt, sugar, leavening agent, eggs, and water. This research aims to determine the effect of seaweed flour addition on the …
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- 1904112481
Pertumbuhan Bakteri Asam Laktat Pada Cencaluk Udang Rebon (Acetes eryhraeus) …
ABSTRACT Rebon shrimp is a type of small-sized crustacean and is non-economic. The nutritional content of rebon shrimp is very high but it easily rots. So to avoid rot in rebon shrimp, one method of processing is done, namely fermentation. Cencaluk is a traditional food that uses rebon shrimp as raw material through a fermentation process. The aim of this research was to determine the growth …
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- 1904124832
Pengaruh Tingkat Pematangan Berbeda Terhadap Mutu Ikan Bilis (Mystacoleucus p…
ABSTRACT Bilis (Mystacoleucus padangensis Blkr) is one of the endemic fish species that live in the waters of Lake Singkarak. The function of using liquid smoke given is for preservation because of the content of phenols and acids that act as antioxidants and also as antimicrobials that are often used in the food sector. This study aims to determine which maturity level has the best quality …
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- 1904111521
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