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UMUR SIMPAN PEMPEK LENJER SETENGAH BASAH YANG DIKEMAS VAKUM
Penelitian ini bertujuan untuk memperpanjang umur simpan pempek dengan menerapkan kombinasi pengurangan kadar air dan metode pengemasan. Penelitian ini dilakukan di Laboratorium Pengendalian dan Pengujian Mutu Hasil Perikanan, Dinas Kelautan dan Perikanan Sumatera Selatan di Palembang dan Laboratorium Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya mulai bulan Juni sampai Jul…
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- xv, 47 hlm.: Ilus., tab.; 28 cm
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- T800192006
PENGGUNAAN PELEPAH PISANG BERSUHU DINGIN SEBAGAI MEDIA KEMASAN PADA PRA PENGA…
Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan pelepah pisang bersuhu dingin sebagai bahan pengisi terhadap tingkat kelulusan hidup udang galah selama pra pengangkutan. Penelitian dilaksanakan dari bulan Maret 2006 sampai dengan Agustus 2006 di Jl. Aiptu A. Wahab Rt. 06 Rw. 01 No. 120 Kertapati, Palembang. Udang galah (Macrobrachium rosenbergii de Man) merupakan salah satu ko…
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- xviii, 60 hlm.: Ilus., tab.; 28 cm
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- T803952006
SIFAT FISIKO - KIMIA DAN ORGANOLEPTIK BAKSO BELUT SAWAH (Monopterus albus Zui…
The research was conducted from April 2006 until Agustus 20 06 in Technologi of Fisheries Product Laboratory and Chemistry of Agriculture Product Laboratory Department of Plant Pathologi Sriwijaya Univcrsity. The aim of the research was to determine the characteristic of Physics-Chemical and Organoleptic of rice field eel (Monopterus albus Zuieuw) fish ball and swamp eel (,Synbranchus bengalens…
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- xxi, 122 hlm.: Ilus., tab.; 28 cm
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- T796042006
PENGGUNAAN SUHU RENDAH PADA PEMINGSANAN UDANG GALAH (Macrobrachium rosenbergi…
Tujuan penelitian ini adalah untuk memperoleh cara penurunan suhu pemingsanan dan waktu pra pengangkutan yang tertiaik dalam mempertahankan kelulusan hidup udang galah. Udang galah (Macrobrachium rosenbergii de Man) merupakan salah satu jenis udang air tawar yang diperoleh dari hasil tangkapan perairan umum terutama perairan Sumatera dan Kalimantan. Penggunaan cara penurunan suhu pemingsanan se…
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- xvii, 60 hlm.: Ilus., tab.; 28 cm
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- T798532006
TINGKAT KELULUSAN HIDUP IKAN NILA (Oreochromis niloticus) SETELAH PEMINGSANAN…
Tujuan penelitian ini adalah untuk mengetahui persentase tingkat kelulusan hidup ikan Nila (Oreochromis niloticus) setelah pemingsanan dengan suhu rendah dalam kemasan bermedia sabut kelapa dan serbuk gergaji. Penelitian dilaksanakan pada bulan Maret sampai Juni 2006 di Jl. Ki Gede Ing Suro, Palembang. Penelitian ini menggunakan Rancangan Acak Lengkap yang disusun secara Faktorial dengan enam k…
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- xvi, 50 hlm.: Ilus., tab.; 28 cm
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- T794492006
KARAKTERISTIK BAKSO KERING DARI IKAN GABUS (Ophiocephallus striatus) DAN IKAN…
Penelitian ini dilaksanakan pada bulan Desember 2005 sampai dengan bulan Mei 2006 di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian, Laboratorium Fitopatologi Fakultas Pertanian Universitas Sriwijaya dan Laboratorium Pengujian dan Pengawasan Mutu Hasil Perikanan Palembang. Penelitian ini bertujuan untuk mempelajari karakteristik bakso kering ikan dari ikan gabus dan ikan patin d…
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- xxi, 125 hlm.: Ilus., tab.; 28 cm
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- T794002006
PEMBUATAN KERUPUK KEMPLANG KHAS PALEMBANG DARI IKAN GABUS (Ophiochephallus st…
Penelitian ini bertujuan untuk membuat kerupuk kemplang khas Palembang dari ikan gabus dan ikan tenggiri dengan menerapkan metode dua kali pembekuan agar dapat digoreng satu kali. Penelitian ini dilaksanakan dari bulan November 2005 sampai dengan bulan Maret 2006 di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian dan Laboratorium Fitopatologi Jurusan Hama dan Penyakit Tanaman Fak…
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- xix, 80 hlm.: Ilus., tab.; 28 cm
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- T798732006
UPAYA PENINGKATAN PROTEIN PADA MI BASAH DENGAN PENAMBAHAN TEPUNG IKAN LELE (C…
Penelitian ini dilaksanakan pada bulan November 2005 sampai dengan bulan April 2006 di Laboratorium Kirnia Hasil Pertanian Jurusan Teknologi Pertanian Universitas Sriwijaya. Tujuan penelitian ini adalah untuk meningkatkan kadar protein dari mi basah dengan menggunakan tepung ikan lele (Clarias batrachus). Penelitian ini menggunakan Rancangan Acak Kelompok NonFaktorial yang terdiri dari satu fak…
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- xvii, 89 hlm.: Ilus., tab.; 28 cm
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- T791672006
KARAKTERISTIK KALDU BLOK DARI KEPALA IKAN TENGGIRI (Scomberomorus commersoni)…
Penelitian dilaksanakan pada bulan Agustus sampai dengan bulan Februari 2006 di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Universitas Sriwijaya dan Laboratorium Kimia-Fisika Jurusan Teknik Kimia Politeknik Negeri Sriwijaya. Tujuan penelitian ini adalah tujuan untuk mempelajari karakteristik kaldu blok dari kepala ikan tenggiri dan ikan gabus dengan penambahan konsentrasi ta…
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- xvii, 82 hlm.: Ilus., tab.; 28 cm
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- T798682006
KARAKTERISTIK FISIKO-KIMIA DAN SENSORIS GARAM HITAM DARI PELEPAH NIPAH (Nypa …
The limited utilization of nipa fronds can open up opportunities for food utilization from nipa fronds, such as the production of black salt from nipa fronds. Unlike regular salt, which is white and derived from seawater evaporation, this black salt has a natural black color and comes from processed nipa palm fronds, which are burned and processed to produce salt. This study aims to determine t…
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- xv, 67 hlm.; ilus.; tab.; 29 cm.
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- T1867912025
PENGARUH PENAMBAHAN PEREKAT TANAH LIAT TERHADAP KUALITAS BRIKET DARI KULIT BU…
This research is an experimental study on utilizing Nipah fruit peel waste into biochar briquettes using an alternative inorganic adhesive. The study aimed to analyze the effect of adding different concentrations of clay adhesive on the briquettes' physical (density) and proximate qualities, and to determine the optimal formulation. This experimental research employed a Completely Randomized De…
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- xiv, 51 hlm.; ilus.; tab.; 29 cm.
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- T1867202025
IDENTIFIKASI KARAKTERISTIK PEMPEK LENJER PALEMBANG : SEM DAN FTIR
ARIYADI MZ. Identification Characteristic of Pempek Lenjer Palembang: SEM and FTIR (Supervised by AGUS SUPRIADI). Pempek is a traditional food typical of South Sumatra, which is made with many variations, one of which is pempek lenjer Palembang. This study aims to determine the microscopic characteristics (SEM) and FTIR characteristics of Palembang pempek lenjer. The research method used is lab…
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- xiv, 23 hlm.; ilus.; tab, 29 cm.
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- T1542582024
PROFILING SENYAWA VOLATIL PEMPEK IKAN GABUS (Channa striata) KOMBINASI DENGAN…
This study aims to know the volatile compounds and the grouping pattern of volatile compounds of snakehead fish pempek combined with mackerel fish based on differences in concentration. This study used a quantitative method based on the average value and then analyzed with Kruskal-Wallis. The research parameters consisted of sensory analysis; hedonic test (aroma and taste), hedonic quality test…
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- xiv, 58 hlm.; ilus.; 29 cm
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- T1607582024
KULTUR Haematococcus pluvialis PADA MEDIA LIMBAH CAIR BUDIDAYA IKAN GABUS MEN…
Haematococcus pluvialis microalgae is a unicellular microalgae with a habitat in freshwater that is known for its benefits and high production costs. In an effort to reduce these production costs, snakehead fish farming wastewater can be utilized as a growing medium for H. pluvialis. Some research that has been done, obtained the results of H. pluvialis culture in liquid waste alone has not pro…
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- vii, 32 hlm.; ilus.; 29 cm
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- T1505132024
PEMBERIAN RECOMBINANT GROWTH HORMONE (rGH) DENGAN DOSIS BERBEDA PADA PAKAN TE…
Even though climbing perch cultivation has begun to develop, the slow growth of climbing perch is the main challenge. Same factors such as inadequate nutritional intake, environmental condition which is less than optimal, and hormonal imbalances in the fish's body can cause slow growth. One of the ways to accelerate the growth of climbing perch cultivation is to use rGH. The giving rGH through …
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- xiii, 39 hlm.; ilus.; 29 cm
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- T1505302024
PENGARUH KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SELA…
This study aims to analyze the best salt concentration level and length of fermentation time in the catfish pede fermentation process based on chemical and microbiological characteristics. This research was carried out experimentally in a laboratory using a Randomized Block Factorial Design (RAKF) with 2 treatment factors varying the salt concentration (A) used at 20%; 30% and 40% and fermentat…
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- xiii, 83 hlm.; ilus.; 29 cm
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- T1506792024
DAYA TAHAN KOMPONEN BIOAKTIF EKSTRAK DAUN SIRSAK (ANNONA MURICATA LINN) DAN K…
Soursop leaves (Annona muricata Linn) are plants that contain flavonoids, tannins, phenolics, and saponins that show the ability to inhibit bacterial growth in salted fish. The purpose of this study was to determine the effectiveness of chitosan as an inhibitor of bioactive compounds from soursop leaf extract disappearing or evaporating during storage of salted fish. This study was conducted ex…
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- xviii, 151 hlm.; ilus.; 29 cm
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- T1597082024
PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheumma cottonii) TERHADAP FISIKO KIMIA MI…
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung rumput laut (Eucheumma cottonii) terhadap sifat fisikokimia pada mie kering. Penelitian ini dilakukan secara eksperimental laboratorium dengan mengunakan metode Rancangan Acak Lengkap (RAL) dengan 4 faktor perlakuan yaitu A0 dengan komposisi 100% tepung terigu dan 0% tepung rumput laut, A1 dengan komposisi 80% tepung terigu da…
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- xiv, 27 hlm.; ilus.; tab, 29 cm.
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- T1542432024
EFEKTIVITAS EKSTRAK DAUN SIRSAK (Annona muricata Linn) DENGAN PENAMBAHAN KITO…
This study aims to determine the effectiveness of soursop leaves and chitosan that can be used as anti-fly and antibacterial on salted fish. Quantitative research methods that are analyzed descriptively. The research was conducted in a laboratory experiment with 4 levels of treatment and 3 replicates. The data obtained in the color test was carried out using parametric statistics, namely analys…
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- xiii, 94 hlm.; ilus.; 29 cm
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- T1611352024
EKSTRAK ALBUMIN IKAN GABUS (CHANNA STRIATA) DENGAN PENAMBAHAN DAUN SALAM (SYZ…
Snakehead Fish Albumin Extract (Channa striata) With the Addition of Bay Leaves (Syzygiumpolyanthum) and Basil Leaves (Ocimum sanctum) Using the Steaming Method (supervised by ACE BAEHAKI) This study aimed to obtain albumin from snakehead fish extract using the steaming method with the addition of bay leaves and basil leaves to reduce the fishy smell of snakehead fish albumin so that it can be …
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- xiv, 26 hlm.; ilus.; tab, 29 cm.
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- T1542392025
PENGARUH KONSENTRASI GARAM YANG LEBIH RENDAH TERHADAP KARAKTERISTIK KIMIA PED…
he Effect of Lower Salt Concentration on The Chemical Characteristics of Patin Fish (Supervised by SUSI LESTARI). This study aims to analyze the use of lower salt on the chemical characteristics of catfish pede. This research was conducted laboratory experiment. The experimental design used in this study was a Randomized Group Design (RAK) with salt concentration treatment with 3 concentration …
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- xv, 23 hlm.; ilus.; tab, 29 sm.
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- T1539742024
KARAKTERISTIK FISIK, KIMIA, SENSORI DAN AKTIVITAS ANTIOKSIDAN TABLET HISAP EK…
Excessive free radicals can cause oxidative stress, leading to various degenerative diseases. Natural antioxidants derived from plants have the potential to counteract these effects. Nypa fruticans fiber contains high levels of polyphenols, making it a potential source of antioxidants that can be formulated into lozenges as a practical and consumer-friendly dosage form. This study aimed to desc…
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- xv, 138 hlm.; ilus.; tab.; 29 cm.
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- T1843692025
KARAKTERISTIK EDIBLE FILM DARI KOMPOSIT CHITOSAN DAN EKSTRAK BUAH SENGGANI (M…
Edible film is a thin layer made from biopolymers that can be eaten. In order for edible film to function as active packaging, antimicrobial agents must be added to enhance protection against bacteria. One natural material containing antimicrobial compounds is chitosan. Chitosan is a polysaccharide derived from chitin, a substance found in the shells of crustaceans. During the production of edi…
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- xvi, 62 hlm.; ilus.; tab.; 29 cm.
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- T1854002025
PROFILING SENYAWA VOLATIL PEMPEK IKAN TENGGIRI (Scomberomorus commersonii) KO…
This study aims to determine volatile compounds and their grouping in mackerel fish pempek combined with wolf herring fish based on differences in concentration using the SPME-GC/MS method. Five treatments were tested with three repetitions. The parameters used were sensory analysis, including hedonic tests of aroma and taste, hedonic quality tests (aroma, taste, color and texture), and pair di…
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- xviii, 61 hlm.; ilus.; tab.; 29 cm.
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- T1854072025
APLIKASI EDIBLE FILM DARI KOMPOSIT CHITOSAN DENGAN EKSTRAK BUAH SENGGANI (MEL…
Upaya peningkatan kesegaran fillet ikan gabus (Channa striata) menjadi penting mengingat sifat produk perikanan yang mudah rusak akibat aktivitas mikroba dan proses oksidasi, pada kondisi tersebut, diperlukan indikator yang berperan dalam menginformasikan perubahan terkait mutu produk. Penelitian ini bertujuan untuk mengkaji potensi penggunaan edible film sebagai smart and active packaging dapa…
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- xvii, 50 hlm.; ilus.; tab.; 29 cm.
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- T1853732025
PENGARUH RUMPUT LAUT (SARGASSUM SP.) TERHADAP KARAKTERISTIK KOMBUCHA
The Effect of Seaweed (Sargassum sp.) on the Characteristics of Kombucha (Supervised by AGUS SUPRIADI). This study aimed to determine the effect of increasing seaweed (Sargassum sp.) concentration, fermentation time, and the interaction between the two on the physicochemical characteristic of kombucha. This research was conducted in the Chemistr-Biochemistry and Fishery Product Processing Techn…
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- xvi, 44 hlm.; ilus.; tab.; 29 cm
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- T1839592025
EFEKTIVITAS ANTIBAKTERI EKSTRAK TUMBUHAN EKOR KUNING (UTRICULARIA AUREA) TERH…
This study aimed to determine the antibacterial effectiveness of polyphenol compounds of Utricularia aurea plants against Escherichia coli bacteria. This study was conducted experimentally in the laboratory. This study used 4 stages, namely the preparation of Utricularia aurea plant extract, total polyphenol testing, TSA media preparation and E. Coli antibacterial activity test with Utricularia…
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- vi, 29 hlm.; ilus.; tab.; 29 cm
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- T1839652025
ANALISIS ASAM AMINO, ASAM LEMAK DAN PROFILING SENYAWA VOLATIL IKAN PARANG-PAR…
SALSADILA. Amino Acid, Fatty Acid and Volatile Compound Profiling Analysis of Wolf Herring Fish (Chirocentrus dorab) Based on Weight (Supervised by RODIANA NOPIANTI). This research aimed to identify volatile compounds of wolf herring based on differences in weight. The method used to identify volatile compounds was the SPME-GC/MS method with fish weights of 200-400 g, 500-700 g, 800 g -1kg, and…
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- xi, 29 hlm.; ilus.; 29 cm
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- T1450642024
PROFILING SENYAWA VOLATIL DAN KARAKTERISTIK KIMIAWI IKAN GABUS (Channa striat…
Volatile compounds are a group of compounds that have the property of easy evaporation and contribute to the aroma and flavor of a food substance. The source of volatile compounds originates from within the product's composition and influences factors such as species, sex, age, size, and processing type. This research aims to determine the volatile compounds of snakehead fish based on weight di…
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- xiii, 42 hlm.; ilus.; tab.; 29 cm
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- T1444072024
PENGARUH KONSENTRASI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTER…
VAHRANI MALAHIANDAH PURBA, Effect of Seaweed (Eucheuma cottonii) Concentration on Characteristics of Boba Instant (Supervised by SUSI LESTARI).This study aimed to determine the effect of Eucheuma Cottonii seaweed flour concentration in making instant boba as a source of food fiber and its effect on the sensory, physical and chemical properties of instant boba. This study used a Randomized Group…
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- xiii, 151 hlm.; ilus.; 29 cm
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- T1394822024
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