ANALISIS TINGKAT KESEGARAN IKAN KEMBUNG (Rastrelliger kanagurta) DAN IKAN SAR…

Tujuan penelitian ini adalah untuk mengetahui tingkat kesegaran ikan kembung dan ikan sarden di Pasar Induk Jakabaring Palembang. Penelitian dilaksanakan pada bulan Desember 2006 di Laborarium Peng…

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KEMPLANG RUMPUT LAUT Eucheuma cottoni…

Penelitian ini dilaksanakan pada bulan September sampai dengan bulan November 2006 di Laboratorium Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Laboratorium Pen…

PENGARUH PERBEDAAN METODE PENGERINGAN TERHADAP KANDUNGAN TOTAL POLIFENOL, FLA…

Drying method is a way to decrease the moisture content of material. The drying on the plant greatly affects the bioactive compound produced. This research aimed to determine the effect of differen…

KAJIAN PROFIL ASAM AMINO DAN ASAM LEMAK PEDA DARI IKAN KEMBUNG (Rastrelliger …

NIA NOVITA TAMARA, study of asam amino acid and fatty acid profiles in peda from mackerel (Rastrelliger kanagurta)(Supervised by RINTO). This study aims to determine changes in the bioactive compou…

KAJIAN PROKSIMAT DAN UMUR SIMPAN JAMBAL ROTI INSTAN DARI IKAN PATIN (Pangasiu…

This study aims to determine the proximate content and shelf life of salted fish products Jambal Roti instant from catfish. This research was conducted using laboratory experimental methods, with p…

PENGARUH PERENDAMAN DALAM EKSTRAK POLAR DAUN MANGROVE (Avicennia marina) DAN …

Edition

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ISBN/ISSN

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Collation

xv, 77 hlm.; ilus., tab: 28 cm

Series Title

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Call Number

T512512021

PENGARUH BAHAN PENGISI TERHADAP SIFAT FISIK KIMIA DAN SENSORIS CABAI MERAH KE…

The objective of this research was to study effect of type and concentration of filler on physicochemical and sensory characteristics of curly red chili peppers (Capsicum annuum L.) blocks. The res…

PENGARUH UKURAN PARTIKEL KACANG TANAH DAN JENIS PEMANIS PADA FOOD BAR SEBAGAI…

The objective of this research was to determine the effect of particle size of peanuts and type of sweeteners on food bar as emergency food products. This research used Factorial Completely…

PENGARUH PENAMBAHAN TEPUNG JAMUR TERHADAP KARAKTERISTIK FISIK DAN KIMIA KWETIAU

The objective of this research was to analyze The Effect of Mushroom Flour Addition on the Physical and Chemical Characteristics of Flat Rice Noodles. This research used a Factorial Completely Rand…

PENGARUH KITOSAN TERHADAP DAYA AWET PEMPEK IKAN GABUS (Channa striata) YANG D…

This research aim to determine the durability of snakehead fish pempek with the addition of chitosan which was vacuum packed at room temperature. The research used a Split Plot Randomized Design (S…

KARAKTERISTIK FISIKO-KIMIA DAN SENSORI MACARON BERBAHAN BAKU TEPUNG BIJI LOT…

South Sumatra has a high potential for swamparia. Among the many swampy plants found are the lotus (Nelumbo nucifera). Making products from lotus seed flour is an effort to optimize swamp plants. …

ANALISIS SECARA IN VITRO TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN TUMBUHAN…

This research aimed to determine the effect of the type of solvents on the water lettuce (Pistia stratiotes) leaf extract on the yield, bioactive compounds and antioxidant activities. This research…

PENDUGAAN UMUR SIMPAN BUMBU KALDU BURGO INSTAN IKAN GABUS BUBUK (CHANNA STRIA…

Thisrresearch aims toeestimatetthesshelfllifeoofppowder snakehead fish (Channa striata) instant burgo broth were stored in polypropylene dan metalized plastic packaging with storage RH of 75%, 85% …

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN DAGING IK…

This study aimed to determine the effect of adding grounded snakehead fish (Channa striata) meat with different concentrations on the physicochemical and sensory characteristics of the “gandus”…

KARAKTERISTIK FISIKO KIMIA DAN SENSORI ROTI KOING DENGAN PENAMBAHAN KARAGENAN

Indonesia is a country that has a potential source of hydrocolloids, including plants and seaweed. Making koing bread products with the addition of carrageenan is an alternative to produce food pro…

SIFAT FISIKOKIMIA ZAT PEWARNA DARI KAYU SECANG (Caesalpinia sappan L.) YANG D…

The purpose of this research was to determine the effect of extraction time and oven microwave power on color intensity, antioxidant activity, yield, total phenol, pH, total dissolve solid, brownin…

KARAKTERISTIK TEPUNG TAPAI DENGAN PENGERINGAN OVEN DAN APLIKASINYA DALAM PEMB…

The purpose of this study was to determine the characteristic of tapai flour with heated oven in application of making ice lolly. The research was conducted at Agricultural Product Chemical Laborat…

PENINGKATAN KUALITAS LEMAK KAKAO DENGAN PENAMBAHAN EKSTRAK KULIT BIJI KAKAO (…

Kulit biji kakao (Theobroma cacao L.) merupakan limbah kakao yang memiliki potensi sebagai antioksidan karena mengandung senyawa bioaktif. Penelitian ini dilakukan untuk mengetahui kandungan senyaw…

AKTIVITAS ANTIKANKER PADA TUMBUHAN LAMUN (Halodule uninervis)

This study was to determine the anticancer activity of seagrass (Halodule uninervis) by using a single extraction based on the polarity level, namely 70% ethanol and 96% ethanol. This research was …

PENGARUH PERBEDAAN BAHAN BAKU SURIMI IKAN TERHADAP KARAKTERISTIK FISIK, KIMIA…

This study aims to determine the effect of surimi raw materials difference on physical, chemical and sensory characteristics of chikuwa and increasing diversity of high protein fishery products wit…

KARAKTERISTIK FISIK DAN KIMIA TERASI BUBUK INSTAN DENGAN APLIKASI PENGERINGAN

The objective of this research was to study the effect of drying time on the characteristics of instant shrimp paste powder from different treatments. The research was conducted in November to Nove…

ANALISIS POTENSI KANDUNGAN SENYAWA FUNGSIONAL PEDA KEPAYANG IKAN SELUANG (Ras…

This research aims to determine the effect of differences in fish raw materials on peda kepayang (pangium edule) against protein profile, fatty acids, amino acids, and digestibility. Research metho…

PENGARUH SUBSTITUSI IKAN GABUS (Channa striata) DENGAN IKAN TENGGIRI (Scomber…

The objective of this research was to determine the formula of fish meat as a raw material of fish flour and pempek lenjer. This research used a non factorial Completely Randomized Design consisted…

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…

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…