PENGARUH PERBEDAAN KONSENTRASI KULIT IKAN TERHADAP KARAKTERISTIK FISIK-KIMIA …

This study aims to study the suitability of the effect differences in skinfish concentration which is seen from the chemical composition and sensory of snack produced. The method of this study used…

PENENTUAN UMUR SIMPAN KEMPLANG IKAN ASAP CAIR MENGGUNAKAN METODE AKSELERASI D…

This study aims to determine the self life of liquid smoke fish crackers were stored in polypropylene (PP) and metalized plastic packaging with RH of 75%. This research was conducted in a laborator…

KARAKTERISTIK FISIKO KIMIA DAN SENSORIS CILOK DENGAN PENAMBAHAN DAGING IKAN P…

Penelitian ini bertujuan untuk mengetahui karakteristik fisiko kimia dan sensoris cilok dengan penambahan ikan patin (Pangasius pangasius) serta mengetahui persentase penambahan daging ikan patin y…

PENGARUH PERBEDAAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN SENSORI…

This research aims to determine salt addition effect to chemical and sensory characteristics of snail (Pila ampullacea) Peda. Randomized Block Design (RBD) is used to analyze data of water, ash, fa…

AKTIVITAS ANTIOKSIDAN HIDROLISAT KOLAGEN KULIT IKAN GABUS (Channa striata) DE…

This research aims to know the content of differences in the addition of enzyme concentrations to the bioactive component of the collagen hydrolyzate of snakehead fish (Channa striata) skin collage…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KERIPIK IKAN SELAR KUNING (Selaroides …

DESI WAHYUNI. Karakteristik Fisikokimia dan Sensori Keripik Ikan Selar Kuning (Selaroides leptolepis) (Dibimbing oleh RINTO dan Ace Baehaki). Penelitian ini bertujuan untuk mengetahui karakteristik…

PENGARUH PENAMBAHAN DEKSTRIN TERHADAP KARAKTERISTIK FISIK DAN KIMIA SELAI LEM…

This study aimed to determine the effect of guava variety and the addition of dextrin on physical and chemical characteristics of guava sheet-jam (Psidium guajava L.). This study used a Factorial C…

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK BUBUK JERUK KUNCI (C…

PUPUT YUNI SARTIKA. The Effect of Maltodextrin Addition on Calamansi (Citrofortunella microcarpa) Powder Characteristics (Supervised by MERYNDA INDRIYANI SYAFUTRI and FRISKA SYAIFUL). The study aim…

PENGARUH PERENDAMAN PEMPEK DALAM LARUTAN ASAP CAIR DAN LAMA PENYIMPANAN PADA …

This study aims to determine the effect of pempek soaking in liquid smoke solution on pempek self life at room temperature. This study used a split plot design with 2 treatment factors: H was the s…

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA AKIBAT PERBEDAAN METODE SED…

The objective of this study was to determine the effect of differences in brewing methods and coffee origins on the chemical and organoleptic characteristics of coffee. This study used factorial Ra…

EFEK PERENDAMAN ASAP CAIR TERHADAP ATRIBUT SENSORIS SOSIS FRANKFURTER IKAN PA…

This study aims to determine the effect of liquid smoke immersion on the sensory attributes of catfish frankfurter sausage. This research was carried out at the Fisheries Product Processing Laborat…

MUTU DAN DAYA SIMPAN DENDENG UDANG PUTIH (Penaeus merguiensis) YANG DIKEMAS S…

This study aims to determine the quality and shelf life of vacuum and non vacuum packed white shrimp (Penaeus merguensis) jerky during storage at room temperature. White shrimp jerky was stored at …

KARAKTERISTIK SAUS JEROAN CUMI-CUMI (Loligo sp) DENGAN PENAMBAHAN KARAGENAN S…

This study aims to determine the characteristics of squid (Loligo sp) viscera sauce with the addition of carrageenan as a stabilizer. This study used a randomized block design for parametric statis…

PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP MUTU BUMBU KALDU BURGO INSTAN IK…

This research aimed to determine the best temperature and drying time when making instant burgo broth. This research used Factorial Randomized Block Design with 2 factorial. The firts factor was dr…

PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIKO KIMIA DAN SENSORI…

SITI NURASIH. Physicochemical and Sensory Characteristic of Petis with Carrageenan Additional (Supervised by SUSI LESTARI and INDAH WIDIASTUTI). This study aims to determine the effect of carrageen…

KAJIAN PEMANFAATAN CANGKANG KERANG DARAH (Anadara granosa) SEBAGAI MEDIA PENG…

This study aims to determine the temperature of the sand, shell sand as a medium for heat transfer and the characteristics of the kemplang it produces. This research was conducted from March to Dec…

KARAKTERISTIK PEMPEK PRAKTIS ISI CUKO SAUS DENGAN METODE PEMASAKAN BERBEDA

Penelitian ini bertujuan untuk mengetahui perlakuan terbaik dari beberapa metode pemasakan terhadap karakteristik fisik dan sensoris pempek praktis ikan tenggiri, dan untuk mengetahui tingkat pener…

AKTIVITAS ANTIDIABETES EKTRAK LAMUN (Halodule uninervis)

Edition

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ISBN/ISSN

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Collation

xiv, 18 hlm.:ilus.;29 cm

Series Title

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Call Number

T448212021