KARAKTERISTIK FISIK DAN KIMIA PEMPEK IKAN TENGGIRI (SCOMBEROMORUS COMMERSON) …

JESICHA ANDINI, Physical and Chemical Characteristics of Narrow-barred Spanish Mackerel Fish (Scomberomorus commerson) Pempek Combined with Barramundi (Lates calcarifer) (Supervised by RODIANA NOPI…

SUPLEMENTASI MADU PADA LARUTAN RINGER LAKTAT SEBAGAI EKSTENDER DALAM KRIOPRES…

Spermtozoa cryopreservation is a technique for storing spermtozoa in a frozen state, the success of the cryopreservation process is influenced by the use of extenders. This research aimed to determ…

PENGGUNAAN TEPUNG KEPALA UDANG SEBAGAI SUBSTITUSI TEPUNG IKAN PADA FORMULASI …

The animal ingredient that is commonly used as a source of protein in the formulation of fish feed is fish meal. However, fish meal mostly still relies on imports. Therefore, there is a need for al…

KOMPOSISI HASIL TANGKAPAN UTAMA DAN SAMPINGAN (BY CATCH) PADA ALAT TANGKAP PA…

The Technical Implementation Unit of the Fisheries Port Service (UPTD-PP) in Lempasing, Lampung, is an area and central region that provides marine resources, especially fish, for the Bandar Lampun…

ANALISIS POTENSI SUMBER DAYA IKAN YANG DIDARATKAN DI PELABUHAN PERIKANAN KUAL…

Capture fisheries resources at Kuala Tungkal Fishing Port in Jambi Province have great potential to support the local economy. However, the long-term trend of fish resources is very important to be…

HANDBOOK ISTILAH PERIKANAN

Edition

-

ISBN/ISSN

978-602-465-089-6

Collation

iv, 555 hlm. :ilus. ;21 cm.

Series Title

-

Call Number

639.03 Sam h

Kamus Istilah Perikanan

Edition

-

ISBN/ISSN

979-497-687-3

Collation

148 hlm. ; 21 cm.

Series Title

-

Call Number

R 639.203 Afr k

Glosarium PERIKANAN

Edition

-

ISBN/ISSN

979-685-246-2

Collation

iv, 148 hlm. ; 21 cm.

Series Title

-

Call Number

639.203 Zai g

STUDI PROSES DAN ANALISIS KUALITAS TAHU IKAN NILA (Oreochromis niloticus)

Penelitian ini bertujuan untuk memperoleh formulasi bahan pembuatan tahu ikan dari ikan nila yang menghasilkan kualitas tahu ikan terbaik. Penelitian ini dilaksanakan di Laboratorium Teknologi Peng…

PERBEDAAN FORMULASI DAN SUHU DAGING IKAN PATIN (Pangasius pangasius) DALAM PE…

Penelitian ini bertujuan untuk memperoleh formulasi yang baik dan mengetahui pengaruh suhu daging ikan dalam pembuatan fish crackers. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Per…

PENGGUNAAN SUHU DAN WAKTU PERENDAMAN FILLET PATIN SEBAGAI UPAYA MENGURANGI LE…

Penelitian ini bertujuan mengetahui pengaruh penggunaan suhu dan waktu perendaman fillet patin terhadap penurunan pada perlakuan pra-pengolahan daging ikan patin dan pembuatan tekwan dari hasil per…

KARAKTERISTIK FISIKOKIMIA SENSORIS MIE KERING DARI BERBAGAI JENIS TEPUNG (TER…

Sensory Physicochemical Characteristics Of Dried Noodles From Various Types Of Flour ( Wheat, And Lotus Seed). (supervised by SHERLY RIDHOWATI) The aim of this study was to determine the sensory ph…

KAJIAN EKSTRAK SERAI (CYMBOPOGON CITRATUS) UNTUK PENCEGAHAN KONTAMINASI LALAT…

This study aims to determine the effectiveness of natural insecticides from lemongrass extract to prevent contamination from flies on salted fish that are being dried. This study used a randomized …

KAJIAN PENGARUH METODE PERENDAMAN DAN PENYEMPROTAN EKSTRAK DAUN KEMANGI (Ocim…

Study of the Effect of Soaking and Spraying Methods of Basil (Ocimum basilicum) Leaf Extract on Bioactive Components and Color in Salted Fish (Supervised by Rinto). This study aims to determine the…

PERUBAHAN KARAKTERISTIK FISIK DAN KIMIA PRODUK PEMPEK SELAMA PROSES PEMANASAN…

Tyndalization is a multilevel heating use hot steam with a temperature of 100⁰C in 20 minutes. In general, the tyndalization process can preserve food products by inactivating enzymes and killing…

KARAKTERISTIK DAGING KIJING (PILSBRYOCONCHA EXILIS)DARI LEBAK PEDAMARAN KECAM…

Characteristics of Kijing Meat (Pilsbryoconcha exilis) From Lebak Pedamaran, Pedamaran District, Ogan Komering Ilir Regency (Supervised By Agus Supriadi). This study aims to characterize the physic…

AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL TUMBUHAN SELADA AIR (NASTURTIUM OFFICINA…

Antibacterial Activity Of Watercress (Nasturtium Officinale) Ethanol Extract Against Staphylococcus Aureus and Pseudomonas Aeruginosa Bacteria (Supervised by SABRI SUDIRMAN). Bacteria are microorga…

KARAKTERISTIK KOLAGENASE DARI BAKTERI SALURAN PENCERNAAN IKAN GABUS (CHANNA S…

Characteristic of collagenase Enzymes From Digstive Tract Bacteria of Snake Head Fish (Channa striata) (Supervised by ACE BAEHAKI). This study aims to determine the value of collagenase enzyme acti…

PENGARUH PERBANDINGAN DAGING IKAN DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK F…

This research aims to determine the effect of a comparison of fish meat and tapioca flour on the physical, chemical and sensory characteristics of seluang fish crackers (Rasbora agrirotaenia). This…

KARAKTERISTIK KOLAGEN DARI SISIK DAN TULANG IKAN GABUS (CHANNA STRIATA) DENGA…

This study aims to determine the physicochemical characteristics of collagen from snakehead fish bone and scale (Channa striata). This research was conducted in a laboratory experiment and repeated…

APLIKASI FOAM MAT DRYING PADA PEMBUATAN KALDU BUBUK KERANG DARAH (Anadara gra…

This research aimed to determine the physical, chemical and sensory characteristics of blood clam (Anadara granosa) broth using the foam mat drying method. This research method used a randomized bl…

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG NIPAH (NYPA FRUTICAN WURMB) T…

Effect of Wheat Flour Substitution with Nipah Flour (Nypa frutican Wurmb) on Chemical and Organoleptic Properties of Cookies (Supervised by INDAH WIDIASTUTI). This study aims to determine the effec…

PENERAPAN METODE AKSELERASI DENGAN MODEL ARRHENIUS TERHADAP PENDUGAAN UMUR SI…

This study aims to determine the shelf life of shredded catfish (Pangasius pangasius) through the accelerated method with the Arrhenius model. This study used a laboratory experimental method, esti…

AKTIVITAS ANTIOKSIDAN PEPTIDA KOLAGEN KULIT IKAN GABUS (Channa striata) DENGA…

Penelitian ini bertujuan untuk menentukan pengaruh perbedaan penambahan konsentrasi enzim kolagenase saluran pencernaan ikan gabus terhadap aktivitas antioksidan peptida kolagen kulit ikan gabus (C…

PENGARUH WAKTU PEMASAKAN TERHADAP KARAKTERISTIK PETIS UDANG KARAGENAN

This research aims to analyze the effect of petis with the addition of carrageenan based on the effect of differences in cooking time and treatment. This study was conducted using a randomized bloc…

PROFIL FLAVOR PRODUK FERMENTASI IKAN SELUANG (Rasbora argyrotaenia) BERDASARK…

This study aims to determine and describe the flavour profile of fermented seluang fish products and to determine the attributes that can increase the liking of fermented seluang fish products. The…

ANALISIS KANDUNGAN MIKROPLASTIK PADA IKAN GULAMAH (Johnius carouna) DARI MUAR…

Microplastics are plastics resulting from degradation by nature so they have a micro size about 1-5000 μm. Microplastic has become a global issue because it spreads throughout the world's waters. …

EKSTRAKSI, PURIFIKASI PARSIAL DAN AKTIVITAS ANTIOKSIDAN SENYAWA TANIN TUMBUHA…

This study aimed to measure the content of tannin compounds and antioxidant activity between crude extract and purified extracts on water lettuce (Pistia stratiotes). In this study, identification …

PENGARUH METODE EKSTRAKSI TERHADAP KANDUNGAN GULA TOTAL, SERAT KASAR DAN AKTI…

Penelitian ini bertujuan menentukan kadar gula total, serat kasar dan aktivitas antioksidan pada ekstrak oligosakarida pada serabut buah nipah (Nypa fruticans). Pada penelitian ini juga telah dilak…

KARAKTERISTIK FISIK DAN KIMIAWI SAMBAL TERASI JEMBRET INSTAN

This study aimed to determine the significant differences in the physical and chemical properties of instant chili paste jembret formulations with the addition of different concentrations of shrimp…