Ditapis dengan
Aplikasi Bakteriosin Dari Isolat Bakteri Asam Laktat Asal Cencaluk Sebagai Bi…
ABSTRACT Fish meatballs have a relatively short shelf-life, because they are easily contaminated and allow microbes growing during the storage. The alternative way to solve this problem is the using natural preservatives (biopreservatives). The purpose of this study was to determine the effect of different concentrations of bacteriocin, as a biopreservative extracted from lactic acid bacteria …
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- 1904111146
Analisis Kinerja Keuangan Dan Manfaat Ekonomi Yang Diterima Anggota Koperasi …
Abstract This research was conducted in October-November 2022 at the Pantai Madani Fisheries Cooperative, Pambang Pesisir Village, Bantan District, Bengkalis Regency. The purpose of this research was to measure the financial performance of the Pantai Madani Fisheries Cooperative in a 5 year period (2017-2021) and analyze the economic benefits received by members of the Pantai Madani Fisheries …
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- 1804111682
Potensi Pemanfaatan Ektrak Anggur Laut (Caulerpa Lentillifera) Sebagai Sediaa…
ABSTRACT This study aims to determine the sensory characteristics, physical testing and test the content of vitamin E to lip balm preparations with the addition of Caulerpa lentillifera extract. The research method used is an experiment with a complete randomized design (RAL) Non factorial, 4 levels of treatment F0 (0 mL), F1 (0.5 mL), F2 (1 mL), F3 (1.5 mL). The parameters observed includ…
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- 1804124493
Perubahan Mutu Sensoris Dan Mikrobiologis Filet Patin (Pangasius Sp.) Flavor …
ABSTRACT Smoked fish is a traditional product of Riau region which is widely liked by the public because it has delicious and specific taste and smell. In this research, smoked flavored fillets were smoked with different moisture content, high (40- 60%) and low (15-25%). The quality and shelf life of smoked flavored filets were evaluated based on sensory, microbiological and moisture conte…
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- 1704111477
Karakteristik Mutu Dodol Kentang Dengan Penambahan Rumput Laut (Eucheuma Spin…
Abstract This study aimed to determine the quality characteristics of potato dodol quality with the added seaweed (Eucheuma spinosum). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely D0 (0% Eucheuma spinosum), D1 (5% Eucheuma spinosum), D2 (10% Eucheuma spinosum), D3 (15% Eucheuma spinosum). The test parameters carried out…
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- 1804113338
Pengaruh Fasilitas Dan Promosi Wisata Terhadap Minat Berkunjung Kembali Ke Pa…
Abstract This study used a data analysis technique using the SEM (Structural Equal Modeling) method with the help of the SmartPLS application. This research was conducted in June 2022 at the Koneng Beach Dumai tourist attraction. The study aimed to analyze the influence of facilities, promotions through the mediation of service quality on the interest of tourists to return to method used is a …
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- 1804113307
Penggunaan Suhu Pemanasan Berbeda Terhadap Kandungan Protein Terlarut Dan Alb…
Abstract Eel (Monopterus albus) is a freshwater species that lives in Indonesian waters. Fish has the potential as a functional food, to utilize this fish, research is carried out. The purpose of this study was to determine the value of the chemical composition of the eel, the yield value of the eel extract and to determine the effect of different heating temperatures on the dissolved protein …
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- 1804124102
Studi Penerimaan Konsumen Terhadap Dim Sum Dengan Jenis Daging Ikan Berbeda
ABSTRACT The study aims to find out the level of consumer acceptance of dim sum from different types of fish meat such as catfish (clarias sp and pangasius sp). And wants to know which is the best treatment for dim sum. The method of research used is a comparative study using T-test with a 2 levels of treatment namely, D1 Clarias sp meat and D2 Pangasius sp meat with a weight of 300 gr of each…
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- 1804124534
Pengaruh Fortifikasi Bubuk Chlorella Sp Pada Es Krim Rumput Laut (Eucheuma Co…
Abstract Ice cream is a food that is soft and frozen, made from milk. Currently there are many types of ice cream, one of which is seaweed ice cream, but has a look that is less liked by consumers. So with that it is necessary to fortify with natural ingredients that contain high nutritional value and are good for health, namely Chlorella sp. The purpose of this study is to determine the diffe…
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- 1804125145
Studi Penerimaan Konsumen Terhadap Kerupuk Udang Rebon (Acetes Sp.) Yang Disu…
ABSTRACT Nypa fruit (Nyfa fruticans) can be processed into flour as a substitute for starch sources and has a fairly high crude fiber content. Rebon shrimp crackers (Acetes sp.) are made from tapioca flour as a source of starch and has a low fiber content. It is hoped that the rebon shrimp crackers substituted with nypa fruit flour can be liked by consumers and can increase the fiber content i…
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- 1804113570
Substitusi Tepung Buah Nipah (Nypa Fruticans) Pada Pembuatan Nuget Ikan Lom…
Abstrack Nugget is one of the processed meat product made from ground meat that is generally formed into rectangular pieces and coated with breadcrumbs. Lomek fish nuggets with nypa fruit flour replacement is one of the diversification of fishery products that use nypa fruit flour as binding agent. This study aims to determine the level of consumer acceptance of lomek fish nuggets with nypa fr…
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- 1804113366
Studi Formulasi Dan Karakteristik Mutu Bakso Ikan Biang (Ilisha Elongata)
ABSTRACT This study aimed to determine the proximate content of biang fish balls. The material used in this study was biang fish which was purchased directly from fishermen in Selatpanjang, Kepulauan Meranti. The design of this study used a randomized trial pattern complete with three tests. The parameters tested are moisture content, ash, fat, proterin, carbohydrates and quality test. The mai…
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- 1804124646
Pengaruh Fortifikasi Tepung Rumput Laut Cokelat (Sargassum Sp.) Terhadap Kara…
Abstract Brown seaweed can be a functional food, the addition of brown seaweed flour to wet noodles is expected to add nutrition to these wet noodles. The aim of the research was to study the effect of fortification of brown seaweed flour on the quality characteristics of wet noodles, to determine the best concentration of brown seaweed flour on the quality characteristics of wet noodles, to d…
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- 1804110512
Pengaruh Jenis Kemasan Berbeda Terhadap Mutu Keripik Ikan Kembung (Rastrelli…
Abstract Mackerel can be processed into commercial products, to protect chips from damage to the quality of mackerel chips, it is necessary to protect chips using HDPE (K1) and aluminum foil (K2) packaging. The method used was the experimental method with a non-factorial randomized block design with the treatment of HDPE (K1) and aluminum foil (K2) packaging types with storage duration groups …
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- 1804111506
Penggunaan Kencur Dan Temulawak Fermentasi Untuk Meningkatkan Kekebalan Tubuh…
ABSTRACT Streptococcus agalactia is a bacterium that causes streptococcosis which attacks tilapia.This research was conducted in March - June 2022 at the Laboratory of Parasites and Fish Diseases, Faculty of Fisheries and Marine, University of Riau. This study aims to understand the best dose of Kaempferia galanga and Curcuma zanthorrhiza fermented which are added to the feed to increase the Or…
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- 1804111364
Gambaran Darah Merah Ikan Nila (Oreochromis Niloticus) Yang Diberi Pakan Meng…
ABSTRACT Herbs Fermented consist of Kaempferia galanga L, Curcuma xanthorrhiza Roxb, and Curcuma domestica Val are environmentally friendly disease prevention alternatives that can be added to feed, because they have several advantages, such as increasing appetite, digestion, growth, resistance to disease, and reduce stress levels in fish. This research was carried out in August-December 2021 …
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- 1804111226
Perbedaan Waktu Pergantian Pakan Alami Terhadapa Pertumbuhan Dan Kelulushidup…
ABSTRACT This research was conducted from May to June 2022 for 40 days, at Fish Hatchery and Breeding Laboratory, Faculty of Fisheries and Marine, Riau University, Pekanbaru.The aim of this research is to know the differences in the timing of natural feed changes on the growth and survival of Siam catfish larvae (Pangasianodon hypophthalmus). The method used in this study was an experimental m…
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- 1804196081
Pola Dan Faktor-Faktor Yang Mempengaruhi Konsumsi Rumah Tangga Nelayan Di Des…
Abstract This study aims to identify the consumption patterns of fishing households in Panipahan Darat Village and identify what factors influence the consumption patterns of fishing households in Panipahan Darat Village. This study was conducted in May 2022 in Panipahan Darat Village, Pasir Limau Kapas Sub-District, Rokan Hilir Regency. This study used a survey method, while the determination…
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- 1704111192
Analisis Faktor Yang Mempengaruhi Nilai Tukar Pembudidaya Ikan (Ntpi) Di Dana…
Abstract This research was conducted in September 2022 at Lake Maninjau Nagari Tanjung Sani, West Sumatra Province. This study aims to analyze the exchange rate of fish farmers and analyze the factors that influence the exchange rate of fish farmers in Lake Maninjau Nagari Tanjung Sani, West Sumatra Province. The research method used is a survey method. The types and sources of data needed in …
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- 1804113363
Analisis Kelayakan Finansial Pengolahan Ikan Asap Di Sipujuk Farm Kota Padan…
ABSTRACT This study was aimed to calculate the income of the smoked fish processing business and the short- and long-term financial feasibility of the smoked fish processing business at Sipujuk Farm. This research was conducted at Sipujuk Farm, Padang City, West Sumatra Province. The method used is a case study with direct observation of objects in the field and collecting data through intervi…
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- 1704113478
Karya Umum 
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Ilmu-ilmu Sosial 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah