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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 47 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T392032020
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 87 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T325022020
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 45 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T393512020
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 43 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T392682020
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 57 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T392182020
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 …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 33 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T392862020
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 74 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T392022020
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 69 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T392042020
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 48 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T380782020
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography