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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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- Deskripsi Fisik
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- Judul Seri
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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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- Deskripsi Fisik
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- Judul Seri
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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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- Deskripsi Fisik
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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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- Judul Seri
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- No. Panggil
- 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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- Deskripsi Fisik
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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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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 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
Fortifikasi Bubuk Chlorella sp. Terhadap Karakteristik Mutu Roti Manis
Bread is a flour-based product that is very popular among people, not only as a snack but has become a breakfast menu for some people. One of the breads that is very popular among people is sweet bread. Sweet bread is bread that has a more pronounced sweet taste, is usually prepared with the addition of sugar and has interesting and varied shapes. This research aims to determine the effect of C…
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- Deskripsi Fisik
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- Judul Seri
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- 1904124782
Identifikasi Peptida Rantai Pendek Pada Hidrolisat Protein Kerang Lokan (Poly…
Common geloina (Polymesoda erosa) is a fishery product that can be used as an alternative source of animal protein by utilizing it for protein hydrolysate. Protein breakdown in the protein hydrolysate of lokan shellfish can be done using protease enzymes, one of which is papain enzyme. This study aims to determine the best concentration of papain enzyme in protein breakdown and analyze the effe…
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- Judul Seri
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- No. Panggil
- 1904113428
Pengaruh Subsitusi Tepung Tapioka Dengan Tepung Labu Kuning (Cucurbita Moscha…
Sausage is a food that has a savory taste, a chewy and dense texture, and an elongated round shape made from meat, fat, binder, filler, water, salt, and spices made by steaming. This study aims to determine the effect of pumpkin binder as a substitute for tapioca flour on the quality of catfish sausage during cold storage. This research used an experimental method with a non-factorial randomize…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 1904110422
Pengaruh Konsentrasi Garam Daun Mangrove Tua (Sonneratia alba) Terhadap Pengh…
Mangrove (Senoratia alba) is one of the plants that has enormous potential and has halophilic properties or the ability to live in salt-containing areas by making special adaptations molecularly, physiologically, anatomically and morphologically. This study aims to determine MBC and MIC by dilution method, determine the activity of the inhibition zone of S. alba leaf salt, the highest concentra…
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- Deskripsi Fisik
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- Judul Seri
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- 1904155789
Karakteristik Kualitas Cendol Dengan Tambahan Daging Ikan Kepala Ular (Chann…
Cendol is a popular drink in Indonesia, made with the raw materials of rice flour, tapioca, and the addition of natural coloring extracts from suji or pandan leaves. This study aims to determine the quality characteristics of cendol with the addition of snakehead fish meat and determine the best concentration of snakehead fish meat on the quality characteristics of cendol. This research is expe…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 1904112168
Aktivitas Antibakteri Garam Daun Mangrove Tua (Sonneratia alba) Terhadap Bakt…
Mangroves are plants that live in coastal areas that have high salinity values that cause mangroves to have halophilic properties or the ability to live in saline areas that have bioactive content in order to be used as antibacterials. Escherichia coli and Bacillus cereus bacteria are Gram Negative and Gram Positive bacteria that can cause spoilage in food, especially fishery products so that …
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- Judul Seri
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- 1904112531
Pengaruh Penambahan Daging Ilisha elongata Tentang Kualitas Pempek Lenjer
Biang fish (Ilisha elongata) is a marine fish that has fine spines in its meat and has a high protein content which is commonly found in the waters of the Kepulauan Meranti Regency. One way of utilizing it is by processing pempek. pempek is a traditional food typical of the city of Palembang, South Sumatra Province which is made from a mixture of ground fish meat with tapioca flour, salt, and w…
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- Judul Seri
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- 1904113317
Pengaruh Fortifikasi Tepung Ikan Gulung (Channa striata) Terhadap Pembuatan K…
Kemojo sponge cake is a traditional specialty food originating from Riau. In terms of nutritional value, wet kemojo sponge cake is high in carbohydrates, namely 74.21%, and low in other nutritional content, where the protein content in kemojo sponge cake is only 5.05%, water 8.23%, ash 1.23%, and fat 11.28% with a shelf life of around 4 days at room temperature. To increase the shelf life, it i…
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- Judul Seri
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- 1904111418
Pengaruh Fortifikasi Konsentrat Protein Udon (Acetes sp.) Pada Udon Terhadap …
Udon is a type of noodle made from wheat flour, originating from Japan as a traditional food. It has a thickness of 2.55 mm and a width of 3.00 mm, characterized by its creamy white color and a soft, elastic texture. This study aims to determine the effect of fortifying rebon shrimp protein concentrate on consumer acceptance of udon and to determine the best amount of rebon shrimp protein conce…
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- No. Panggil
- 1904113148
Aktivitas Ekstrak Kasar Enzim Kolagenasi Dari Organ Dalam Kepala Ular Indones…
Indonesian snakehead (Channa micropeltes) is one type of freshwater fish whose waste has not been utilized properly. The intestines of Indonesian snakehead contain proteolytic enzymes, one of which is collagenase enzyme that degrades polypeptide bonds, especially in fish tissue/collagen in fish. This study aims to determine the maximum pH of collagenase enzyme activity from the internal organs …
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- 1904124425
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteri…
Pancakes are semi-wet foods that have a sweet and savory taste from batter baked in a frying pan and are round and flat. The purpose of this study was to determine the quality of seaweed flour addition to pancakes and determine the best amount of seaweed flour for addition to pancake formulations. This study used a non-factorial experimental method with a completely randomized design with 4 tre…
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- 1904113942
Karakteristik Bakteri Asam Laktat Pada Bekasam Udang Putih (Litopenaeus Vanna…
Shrimp is a highly nutritious food that is perishable so fermentation is done to extend the shelf life. Bekasam is one of the many ways that can be used to extend the shelf life of fish or shrimp. To identify the types of microbes found in shrimp bekasam products, it is necessary to isolate and characterize microbes based on their physiological and morphological properties. This study aims to d…
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- 1804113628
Karakteristik Mutu Cendol Instan Dengan Fortifikasi Tepung Ikan Gabus (Channa…
Cendol is one of Indonesia's traditional drinks made from wheat flour or rice flour with added natural coloring. Cendol sold commercially still has shortcomings which include low nutritional content with 12.85% carbohydrates, 1.21% protein and 81.25% water. Nutritional improvement can be done by fortification of striped snakehead flour as a source of protein with protein levels in striped snake…
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- 2004110304
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