KARAKTERISTIK BERAS ANALOG BERBASIS TEPUNG UMBI TALAS RAWA (CYRTOSPERMA MERKU…
Analog rice is a processed product shaped like rice grains and its nutritional composition can be determined using various local non-rice raw materials, such as analog rice which is rich in fiber. …
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- xvi, 38 hlm.; ilus.; 29 cm
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- T1400642024
PENGARUH PENGGUNAAN SUMBER KARBON YANG BERBEDA TERHADAP PERTUMBUHAN SERTA EFI…
Catfish rearing using biofloc technology usually use molasses as a carbon source. Another carbon source that has never been tried in the biofloc technology of catfish production using swamp probiot…
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- xv, 81 hlm.; ilus.; 29 cm
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- T1388942024
PENGARUH PENGGUNAAN SUMBER KARBON MOLASE DAN TAPIOKA TERHADAP PERTUMBUHAN, EF…
Giant gourami fish (Oshpronemus goramy) reared using biofloc technology are thought to be able to increase growth, feed efficiency and biomass production. The role of carbon sources and probiotics …
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- xv, 82 hlm.; ilus.; 29 cm
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- T1388952024
KARAKTERISTIK EDIBLE STRAW DARI TEPUNG TALAS RAWA (CYRTOSPERMA MERKUSII) DENG…
Edible straw is a straw that can be consumed in a cylindrical shape made from swamp taro flour. This research aims to determine the effect of different concentrations of addition of carrageenan and…
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- xiii, 24 hlm.; ilus.; 29 cm
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- T1394562024
PENGARUH PERBEDAAN METODE THAWING TERHADAP KUALITAS FISIK DAN KIMIA DAGING IK…
Snakehead fish is a fish with high economic value that lives in freshwater, especially in Sumatra and Kalimantan. Apart from being used in the form of fresh fish, snakehead fish is also widely used…
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- xiv, 26 hlm.; ilus.; 29 cm
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- T1398102024
KAJIAN PENGARUH PERBEDAAN KONSENTRASI EKSTRAK DAUN KEMANGI SEBAGAI ANTI LALAT…
The drying process in making salted fish carries the risk of fly contamination and the growth of microorganisms. Thai lemon basil contain compounds that can be used as a natural insecticide as an a…
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- xv, 43 hlm.; ilus.; 29 cm
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- T1415692024
PENGARUH KONSENTRASI ETANOL TERHADAP KADAR POLIFENOL, TANIN DAN AKTIVITAS ANT…
This study aims to determine the effect of ethanol concentration on the levels of polyphenols, flavonoids and tannins as well as the antioxidant activity of nipah (Nypa fruticans) husk extract prod…
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- xv, 67 hlm.; ilus.; 29 cm
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- T1402302023
PROFILING SENYAWA VOLATIL DAN KARAKTERISTIK KIMIA IKAN KAKAP PUTIH (Lates cal…
AYU BERLIANA, Volatile Compounds Profiling and Chemical Characteristics of White Sanpper (Lates calcarifer) using Metabolomic Analysis Based On Weight (Supervisor: RODIANA NOPIANTI) This research a…
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- xii, 32 hlm.; ilus.; 29 cm
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- T1457582024
PERBANDINGAN KONSENTRASI BIJI LOTUS (Nelumbo nucifera) DAN RUMPUT LAUT (Euche…
MANDA FEBRIA AZHARI, The Ratio of The Concentration of Lotus (Nelumbo nucifera) and Seaweed (Eucheuma spinosum) to the Characteristics of Sausages Analogy of Lotus Seeds (Supervised by ACE BAEHAKI …
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- xviii, 41 hlm.; ilus.; 29 cm
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- T1457592024
KAJIAN DAYA TAHAN KOMPONEN BIOAKTIF ANTI LALAT DAN ANTI BAKTERI DARI EKSTRAK …
This research aims to determine the durability of the anti fly and anti bacterial bioactive components of basil (Ocimum basilicum) extract during storage of salted fish. This research was carried o…
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- xiv, 42 hlm.; ilus.; 29 cm
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- T1425432024
IDENTIFIKASI KARAKTERISTIK FISIK-KIMIA BERBAGAI PEMPEK PALEMBANG
PUJI AYU LESTARI. Identification Of Physical-Chemical Properties Of Various Pempek Palembang (Supervised by AGUS SUPRIADI). This research aims to determine the original characteristics of Pempek Pa…
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- xv, 54 hlm.; ilus.; 29 cm
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- T1450602024
UJI AKTIVITAS ANTIBAKTERI SENYAWA POLIFENOL DARI EKSTRAK ETANOL SERABUT BUAH …
Bacteria are microorganisms that can damage seafood and cause disease in humans. Borax and formalin are commonly used antibacterial agents, but have negative effects on health. Polyphenols in plant…
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- xv, 31 hlm.: ilus., tab.; 29 cm
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- T1659562025
KARAKTERISTIK GARAM RUMPUT LAUT COKELAT (SARGASSUM SP.) PERAIRAN BANGKA DENGA…
Characteristics of Brown Seaweed Salt (Sargassum sp.) Bangka Waters with Bengkulu Waters. Brown seaweed salt is a biosalt or biological salt, which has high potassium (K) and low sodium (Na), so se…
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- xv, 23 hlm.: ilus., tab.; 29 cm
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- T1638102025
PENGARUH PENAMBAHAN KAYU MANIS (CINNAMOMUM BURMANII) DAN WAKTU PERENDAMAN TER…
This study aims to determine the effect of cinnamon addition and soaking time on the chemical and microbiological characteristics of pineapple infused water. This study used statistical analysis of…
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- xii, 56 hlm., ilus., tab.; 29 cm
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- T1644312024
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENA…
Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing so…
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- xiv, 47 hlm., ilus., tab.; 29 cm
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- T1646012025
PENGARUH KONSENTRASI GARAM TERHADAP KARATERISTIK SENSORI DAN FISIK PEDE IKAN …
Effect of Salt Concentration on The Sensory and Physical Characteristics of Pede Catfish (Pangasius hypopthalmus) Muratara, South Sumatera. This research aimed to analyze the use of lower salt conc…
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- vi, 52 hlm.; ilus.; tab.; 29 cm.
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- T1634432025
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG BIJI LOTUS (NELUMBO NUCIFERA)…
Physicochemical And Functional Characteristics Of Modified Lotus Seed Flour (Nelumbo nucifera) . Lotus (Nelumbo nucifera) is an aquatic plant that grows naturally in swamps and calm rivers. Lotus s…
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- xiv, 53 hlm.; ilus.; tab.; 29 cm.
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- T1639292024
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…
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- xvii, 49 hlm.; ill.; tab.; 28 cm.
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- T1138892010
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…
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- xx, 46 hlm.; ill.; tab.; 28 cm.
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- T1138882008
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…
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- xviii, 53 hlm.; ill.; tab.; 28 cm.
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- T1138972013
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…
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- xv, 35 hlm.; ilus.; 29 cm
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- T1308872023
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 …
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- xvi, 23 hlm.; ilus.; 29 cm
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- T1214292023
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…
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- xiii, 30 hlm.; ilus.; 29 cm
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- T1234212023
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…
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- xiv, 25 hlm.; ilus.; 29 cm
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- T1185422023
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…
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- xi, 31 hlm.; ilus.; 29 cm
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- T1302812023
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…
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- xv, 41 hlm.; ilus.; 29 cm
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- T1295592023
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…
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- xiii, 21 hlm.; ilus.; 29 cm
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- T1308902023
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…
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- xiii, 34 hlm.; ilus.; 29 cm
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- T1251502023
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…
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- xiv, 25 hlm.; ilus.; 29 cm
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- T961732023
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…
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- xv, 35 hlm.; ilus.; 29 cm
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- T1235702023
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