SUPLEMENTASI ASTAXANTHIN PADA PAKAN UNTUK MENINGKATKAN PERTUMBUHAN DAN EFISIE…

Astaxanthin is a xantophyll group compound within the carotenoid family which functions as an antioxidant, and it can increase the digestion and absorption nutrients on fish. Supplementation astaxa…

PEMANFAATAN TINTA CUMI-CUMI (LOLIGO SP.) SEBAGAI BAHAN BAKU BLACK FOOD DALAM …

Utilazation Of Squid (Loligo sp.) Ink A As Black Food Ingredient In Making Dry Vermicelli Squid ink waste has the potential as a natural coloring in dry vermicelli products. Vermicelli generally ha…

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…

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…

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…

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…

APLIKASI RAGI (Saccharomyces cerevisiae) PADA PAKAN KOMERSIAL DENGAN DOSIS BE…

The climbing perch (Anabas testudineus) is a swamp fish with great potential for cultivation. However, challenges such as low growth rates and inefficient feed utilization still need to be addresse…

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…

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…

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…

PEMELIHARAAN IKAN BETOK (Anabas testudineus) MENGGUNAKAN SISTEM AKUAPONIK TER…

Edition

-

ISBN/ISSN

-

Collation

xiii, 27 hlm., ilus., tab.; 29 cm

Series Title

 

Call Number

T1644652025

PENGARUH PENAMBAHAN TEPUNG (NANOKALSIUM) TULANG IKAN GABUS (CHANNA STRIATA) T…

The Effect of Addition of Snakehead Fish Bone Flour (Nanocalcium) (Channa striata) on the Physicochemical Characteristics of Gulo Puan as a Source of Calcium (Supervised by Herpandi). Gulo puan is …

ANALISIS KARAKTERISTIK FISIKOKIMIA SELAI RUMPUT LAUT (EUCHEUMA Cottonii) DENG…

Analysis of the physicochemical characteristics of seaweed (Eucheuma cottonii) jam with the nipah (Nypa fruticans) sugar addition Eucheuma cottonii can be used as an ingredient for making jam becau…

PENGARUH PERBEDAAN KONSENTRASI KHAMIR SACCHAROMYCHES Cerevisiae PADA FERMENTA…

Nipah is a mangrove forest product which entire parts can be utilized. Nipah sap is a sweet, high-sugar liquid obtained from tapping nipah fruit bunches, which has the potential to be used as a raw…

AKTIVITAS ANTIOKSIDAN CUKA NIRA NIPAH (NYPA Fruticans) DENGAN PERBEDAAN KONSE…

Antioxidant Activity of Nipah Sap Vinegar (Nypa fruticans) with Different Concentrations of Saccharomyces cerevisiae Yeast. This study aims to determine the effect of different concentrations of Sa…

KAJIAN EFEKTIVITAS PENYIMPANAN PRODUK ANTISEMUT DAN ANTIBAKTERI DARI KITOSAN …

This study aims to determine the effectiveness of anti-ant and antibacterial products from lemongrass plants (Cymbopogon citratus) and chitosan storage on salted fish. This study was conducted expe…

KAJIAN EFEKTIVITAS PRODUK ANTI SEMUT DAN ANTI BAKTERI DARI LARUTAN KITOSAN DA…

This study aims to determine the anti-ant and anti-bacterial durability of basil leaf powder solution and chitosan during storage. This research was carried out by laboratory experiments using 5 le…

KARAKTERISTIK FISIK DAN KIMIA PEMPEK IKAN TENGGIRI (SCOMBEROMORUS COMMERSON) …

JESICHA ANDINI, Physical and Chemical Characteristics of Narrow-barred Spanish Mackerel Fish (Scomberomorus commerson) Pempek Combined with Barramundi (Lates calcarifer) (Supervised by RODIANA NOPI…

SUPLEMENTASI MADU PADA LARUTAN RINGER LAKTAT SEBAGAI EKSTENDER DALAM KRIOPRES…

Spermtozoa cryopreservation is a technique for storing spermtozoa in a frozen state, the success of the cryopreservation process is influenced by the use of extenders. This research aimed to determ…

PENGGUNAAN TEPUNG KEPALA UDANG SEBAGAI SUBSTITUSI TEPUNG IKAN PADA FORMULASI …

The animal ingredient that is commonly used as a source of protein in the formulation of fish feed is fish meal. However, fish meal mostly still relies on imports. Therefore, there is a need for al…

KOMPOSISI HASIL TANGKAPAN UTAMA DAN SAMPINGAN (BY CATCH) PADA ALAT TANGKAP PA…

The Technical Implementation Unit of the Fisheries Port Service (UPTD-PP) in Lempasing, Lampung, is an area and central region that provides marine resources, especially fish, for the Bandar Lampun…

ANALISIS POTENSI SUMBER DAYA IKAN YANG DIDARATKAN DI PELABUHAN PERIKANAN KUAL…

Capture fisheries resources at Kuala Tungkal Fishing Port in Jambi Province have great potential to support the local economy. However, the long-term trend of fish resources is very important to be…

HANDBOOK ISTILAH PERIKANAN

Edition

-

ISBN/ISSN

978-602-465-089-6

Collation

iv, 555 hlm. :ilus. ;21 cm.

Series Title

-

Call Number

639.03 Sam h

Kamus Istilah Perikanan

Edition

-

ISBN/ISSN

979-497-687-3

Collation

148 hlm. ; 21 cm.

Series Title

-

Call Number

R 639.203 Afr k

Glosarium PERIKANAN

Edition

-

ISBN/ISSN

979-685-246-2

Collation

iv, 148 hlm. ; 21 cm.

Series Title

-

Call Number

639.203 Zai g

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…

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…

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…

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…

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 …