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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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- 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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- Deskripsi Fisik
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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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- 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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- Deskripsi Fisik
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- Judul Seri
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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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- Deskripsi Fisik
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- Judul Seri
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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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- Judul Seri
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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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- Judul Seri
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- No. Panggil
- 2004110304
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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- Deskripsi Fisik
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- Judul Seri
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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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- Judul Seri
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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
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