Ditapis dengan
Hidrolisis Protein Teripang Emas (Stichopus hermanii) Menggunakan Enzim Papai…
Hydrolysis is a process of degrading proteins with acids, bases, or proteolytic enzymes to obtain amino acids and peptides. Golden sea cucumber (Stichopus hermanii) is a fishery commodity with good prospects and high economic value in domestic and international markets. The hydrolysis of golden sea cucumber involved the use of papain enzyme as a catalyst for protein breakdown. The advantages of…
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- Deskripsi Fisik
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- Judul Seri
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- 1904113875
Pengaruh Suhu Pemanasan Berbeda Terhadap Kadar Albumin Pada Ikan Bujuk (Chann…
Javanese snakehead (Channa lucius) is one type of fish that has a high protein and albumin content. Albumin is the main protein in human plasma and makes up about 60% of total plasma protein, with its function as a regulator of osmotic pressure in the blood and also as a means of transport or transportation of various important compounds in the blood. This study aims to determine the edible por…
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- 1904111412
PENGARUH PERENDAMAN IKAN MAS (Cyprinus carpio) SEGAR DALAM CUKA AIR KELAPA SE…
Coconut water vinegar contains acetic acid which has the potential as a biopreservative, an alternative to reduce the level of bacterial contaminants in fresh fish. This research determined the effect of soaking goldfish in coconut water vinegar as a biopreservative during storage on organoleptic characteristics, pH, Total Plate Count (TPC), Total Volatile Base (TVB) and determined the best tre…
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- 2004134795
STUDI MUTU ABON UDANG REBON (Acetes erythraeus) YANG DIKEMAS DENGAN JENIS KEM…
The objective of this research was to determine the differences in quality of dried shrimp (Acetes arythraeus) stored at room temperature in different types of packaging. This research employed an experimental method using a t-test to compare two different packaging types, PP and HDPE, over storage periods of 0, 7, 14, and 21 days. The results showed that the organoleptic qualities of dried shr…
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- 2004114470
PENGARUH FORTIFIKASI TEPUNG TULANG IKAN PATIN (Pangasius sp.) TERHADAP KARAK…
This study aimed to determine the effects and optimal concentration of fortified pangasius fish bone meal (Pangasius sp.) on the quality characteristics of kemojo sponge cake. The research was conducted using a completely randomized design (CRD). It applied four levels of fish bone meal fortification concentration: 0% (P0), 10% (P1), 15% (P2), and 20% (P3). The observed parameters included orga…
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- Judul Seri
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- 2004124959
Karakteristik Mutu Sensoris, Fisikokimia Dan Mikrobiologi Ikan Teri Nasi (Sto…
This study aimed to determine the effect of liquid smoke addition on the sensory, physicochemical and microbiological quality characteristics of anchovy (Stolephorus sp.) and to determine the appropriate concentration of liquid smoke to obtain the best quality of the anchovy during storage at room temperature. The research method used was the experimental method, by applying the treatment of sa…
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- 2004112366
Pengaruh Penambahan Substrat Bekasam Terhadap Mutu Dan Karakteristik Sosis Ik…
Fermented fish sausage is one of the processed fish meat products that utilise the role of Lactic Acid Bacteria (LAB). To accelerate the sausage fermentation process, it is necessary to add a starter culture in the form of a substrate of ikan rucah (bekasam) which contains many lactic acid bacteria. This research was conducted using experimental method and arranged using Randomised Group Design…
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- 2004112368
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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- 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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- Judul Seri
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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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- No. Panggil
- 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
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