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…
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…
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…
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…
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 …
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…
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…
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…
Antibacterial Activity Of Watercress (Nasturtium Officinale) Ethanol Extract Against Staphylococcus Aureus and Pseudomonas Aeruginosa Bacteria (Supervised by SABRI SUDIRMAN). Bacteria are microorga…
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…
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…
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…
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…
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…
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…
Penelitian ini bertujuan untuk menentukan pengaruh perbedaan penambahan konsentrasi enzim kolagenase saluran pencernaan ikan gabus terhadap aktivitas antioksidan peptida kolagen kulit ikan gabus (C…
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…
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…
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. …
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 …
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…
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…
Penelitian ini bertujuan untuk mengetahui karakteristik minuman sari lemon dengan penambahan kolagen ikan. Sehingga nantinya diharapkan menghasilkan karakteristik minuman sari lemon dengan penambah…
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…
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…
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…
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…
Penelitian ini bertujuan untuk mengetahui karakteristik dan daya biodegradabilitas dari plastik biodegradable berbasis pati daluga dan pati ubi kayu. Penelitian dilaksanakan secara eksperimental la…
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…
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…