KARAKTERISTIK MINUMAN SARI LEMON DENGAN PENAMBAHAN KOLAGEN IKAN

Penelitian ini bertujuan untuk mengetahui karakteristik minuman sari lemon dengan penambahan kolagen ikan. Sehingga nantinya diharapkan menghasilkan karakteristik minuman sari lemon dengan penambah…

KARAKTERISTIK SEDIAAN MASKER PEEL-OFF EKSTRAK ALGA COKELAT (SARGASSUM SP.) SE…

The study aims to determine the selected formulation of the brown algae extract (Sargassum sp.) of peel-off mask products as antibacterial (Propionibacterium acnes). This research was carried out u…

PENGARUH LAMA PROSES FERMENTASI PADA PEMBUATAN PRODUK RUSIP IKAN SELUANG (Ras…

This study aims to determine fermentation time effect in the production of seluang fish rusip (Rasbora argyrotaenia) with of addition of pineapple extract produced, as a catalyst that can help spee…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN SURIMI.

This study aims to determine the effect of different concentrations of commercial surimi on the sensory, physical and proximate characteristics of gandus cakes. This research method uses group rand…

ANALISIS KADAR ALKALOID, KADAR FENOL, PROFIL PROTEIN, DAN AKTIVITAS ANTIOKSID…

The purpose of this research was to observe the Alkaloid levels, Phenol Levelss, protein profile and antioxidant activity of lotus seed (Nelumbo nucifera.this research method was carried out experi…

PEMBUATAN PLASTIK BIODEGRADABLE BERBASIS PATI DALUGA (CYRTOSPERMA MERKUSII (H…

Penelitian ini bertujuan untuk mengetahui karakteristik dan daya biodegradabilitas dari plastik biodegradable berbasis pati daluga dan pati ubi kayu. Penelitian dilaksanakan secara eksperimental la…

ANALISIS KANDUNGAN GIZI DAN SERAT PANGAN ILABULO IKAN GABUS (Channa striata) …

Analysis Of The Nutritional Content And Fiber Of Ilabulo Snow Fish (Channa striata) With Substitution Of Seaweed Flour (Eucheuma cottoni) (Supervised By HERPANDI) This study aims to determine the n…

KARAKTERISTIK ORGANOLEPTIK KACANG ATOM BERBAHAN DASAR BIJI LOTUS (Nelumbo nuc…

Organoleptic characteristics of atomic peanuts based with lotus seeds (Nelumbo nucifera). (Guided by ACE BAEHAKI) This study aimed to determine the sensory analysis results of atomic peanut made fr…

KARAKTERISASI PRODUK KORNET IKAN LELE (Clarias sp.) DENGAN VARIAN PENAMBAHAN …

This study aimed to determine the effect of adding different salt concentrations through the curing process on the protein profile, water activity, color and texture of catfish corned beef with red…

IDENTIFIKASI ASAM AMINO PEMBENTUK TEKSTUR DAN VISKOSITAS DAGING IKAN BELIDA (…

Identifikasi Asam Amino Pembentuk Tekstur Dan Viskositas Daging Ikan Belida (Chilata lopis), Ikan Patin (Pangasius pangasius) Dan Ikan Gabus (Channa striata) (Dibimbing oleh Agus Supriadi) Peneliti…

ANALISIS FISIKOKIMIA DAN SENSORI MINUMAN FUNGSIONAL SARI BUAH PEDADA (SONNERA…

Penelitian ini bertujuan untuk menganalisis fisikokimia dan sensori minuman fungsional sari buah pedada (Sonneratia caseolaris) berbasis kombucha, Penelitian ini menggunakan metode Rancangan Acak K…

EKSTRAKSI DAN KARAKTERISASI SERAT SELULOSA DARI TEPUNG BUAH NIPAH (NYPA FRUTI…

This study aims to determine the effective concentration of NaOH to extract cellulose fiber from nipah fruit flour (Nypa fruticans) so that the optimum cellulose extract is obtained. This study use…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SEREAL FLAKES DARI KOMPOSISI TEPUNG BI…

The Charateristics Physicochemical And Sensory Of Flakes Cereal Composition From Lotus (Nelumbo Nucifera) Seed Flour And Seaweed (Eucheumma Cottoni) Flour. (Supervised by SHERLY RIDHOWATI). This st…

KAJIAN EKSTRAK DAUN SIRSAK (ANNONA MURICATA LINN) UNTUK PENCEGAHAN KONTAMINAS…

This study aimed to determine the effectiveness of soursop leaf extract (Annona muricata Linn) as a natural fly repellent on salted fish. The concentrations used in salted fish in this study were 0…

KARAKTERISTIK MUTU PRODUK IKAN ASAP SAGARURUNG INDUSTRI RUMAH TANGGA DI PENUK…

Quality Characteristics of Smoked Fish Products Sagarurung of The Home Industry at Penukal Abab Lematang Ilir, South Sumatra (Supervised by HERPANDI). Sagarurung smoked fish is a traditional produc…

PENGARUH LAMA WAKTU PEREBUSAN DAN PENAMBAHAN KONSENTRASI CACO3 YANG BERBEDA T…

The purpose of this research were to know the effect of boiling time and addition of CaCO3 concentration on the production of lotus chips (Nelumbo nucifera). This study used a factorial randomized …

PENGARUH PENAMBAHAN KARAGENAN DAN PLASTICIZIER YANG BERBEDA TERHADAP KARAKTER…

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan dan plasticizer yang berbeda terhadap karakteristik fisik dan sensoris eco straw purun tikus. Penelitian ini dilakukan dengan…

KAJIAN SENSORIS DAN UMUR SIMPAN SAMBAL TERASI JEMBRET INSTAN DENGAN APLIKASI …

This study aimed to determine the sensory and shelf-life prediction of instant sauce of jembret shrimp condiments in vacuum polyethylene (PE) packaging using the Accelerated Shelf-Life Testing (ASL…

PENGARUH WAKTU DAN SUHU PERENDAMAN DENGAN AIR NANAS TERHADAP KARAKTERISTIK FI…

Penelitian ini bertujuan untuk mengetahui berapa waktu optimum yang diperlukan untuk merendam keong mas (Pomacea canaliculata) dan seberapa besar perubahan bahan fisik dan kimia daging keong mas ya…

PENENTUAN UMUR SIMPAN ABON IKAN PATIN (Pangasius sp) DENGAN KEMASAN VAKUM MEN…

This study aims to determine the shelf life of shredded catfish (Pangasius sp.) products in polyethylene (PE) vacuum packaging and the effect of storage temperature on the quality of shredded catfi…

EDIBLE FILM BERBASIS PATI DARI BIJI LOTUS (NELUMBO NUCIFERA) DENGAN PENAMBAHA…

This study aimed to analyze the functional properties of packaging films based on lotus seed starch (Nelumbo nucifera) with the addition of ZnO-NP and Glycerol. The research method used was a labor…

PEMBUATAN PLASTIK BIODEGRADABLE DARI PATI UMBI LOTUS (NELUMBO NUCIFERA) DENGA…

This study aimed to determine the characteristics of bioplastics made from lotus root starch (Nelumbo nucifera) with tiger prawns(Penaeus monodon) chitosan composite with different formulations. Th…

PROFIL FLAVOR PRODUK FERMENTASI IKAN TERI (STOLEPPHORUS Sp.) BERDASARKAN ANAL…

The CATA method is a consumer-based method that involves collecting information about the sensory profile of a food product based on consumer perception. This research will determine the flavor pro…

KARAKTERISTIK FISIKOKIMIA NANOKALSIUM TEPUNG TULANG IKAN GABUS (CHANNA STRIAT…

This study aims to determine the physicochemical characteristics of nanocalcium snakehead fish bone with different solvents. The solvents used were distilled water, HCl 1N, and NaOH 1N. This study …

KARAKTERISTIK FISIKOKIMIA NANOKALSIUM TEPUNG TULANG IKAN GABUS (Channa striat…

I’TISHOMUL HANIF. Physicochemical Characteristics Of Nanocalcium Bone Meal of Snow Fish (Channa striata) Using Ultrasound – Assisted Solvent Extraction Method In Different Times (Supervised by …

PENGARUH PERLAKUAN KADAR OZON TERHADAP LAMA PENYIMPANAN FILLET IKAN NILA (Ore…

This study aimed to determine the best concentration levels of ozonation and storage time in maintaining the quality of tilapia fillet meat based on chemical characteristics, microbiology and organ…

KAJIAN ASPEK SOSIAL DAN EKONOMI TERHADAP PENGELOLAAN PERIKANAN TANGKAP SKALA …

Ecosystem-based capture fisheries management based on social and economic aspects of the Ecosystem Approach to Fisheries Management (EAFM) as a balance between fisheries management for the welfare …

Introduction to fishery by-products

Edition

-

ISBN/ISSN

0--85238-115-8

Collation

xv, 185 p. ; 23 cm

Series Title

-

Call Number

639.2 Win i

KEAMANAN PANGAN PRODUK PERIKANAN

Edition

-

ISBN/ISSN

978-602-432-413-1

Collation

xi, 89 hlm. ; 21 cm

Series Title

-

Call Number

639.2 Wal k

Pengendalian Mutu Hasil Perikanan

Edition

-

ISBN/ISSN

979-420-870-1

Collation

106 hlm. ; 24 cm

Series Title

-

Call Number

639.2 Hus p