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PENGARUH KONSENTRASI TEPUNG BUAH NIPAH (NYPA FRUTICANS) TERHADAP KARAKTERISTI…
SELLI NOVIANINGTIAS. The Effect of Concentration of Nipah Fruit Flour (Nypa fruticans) on The Characteristics of High Fiber Dry Noodles (Supervised by INDAH WIDIASTUTI). This study to determine the effect of the concentration of palm fruit flour (Nypa fruticans) on the characteristics of high fiber dry noodles. This research used a Randomized Group Design (RAK) with 4 treatment factors with 3 r…
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- xii, 77 hlm.; Ilus.; 29 cm
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- T1380772023
PENGARUH KONSENTRASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKTERISTIK MINUMA…
This research aimed to determine effect of eggshell nanocalcium fortification on physical and chemical characteristics of pineapple jicama juice. This research was carried out from January 16st to July 11st, 2023 at the Chemical, Sensory and Agricultural Product Processing Laboratory, Agricultural Product Technology Study Program, Agricultural Technology Department, Faculty of Agriculture, Sriw…
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- xvii, 124 hlm.; ilus.; 29 cm
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- T1393042023
DNA BARCODE IKAN TENGALAN (Puntioplites sp.) ASAL SUNGAI MUSI DAN SUNGAI KELE…
Crossbanded barb is a native species to Indonesia which is one of the natural riches of Indonesian waters spread across Kalimantan and Sumatra. This research aims to determine the COI gene sequence of mitochondrial DNA, the genetic distance and phylogenetic of crossbanded barb in the Musi River and Kelekar River, and the water quality of the crossbanded barb habitat. This research was carried o…
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- xiv, 48 hlm.; ilus.; 29 cm
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- T1378302024
DNA BARCODE IKAN TILAN (Mastacembelus sp.) ASAL SUNGAI MUSI DAN SUNGAI ENIM B…
Spiny eel (Mastacembelus sp.) is a freshwater fish that is distributed on the islands of Java, Sumatera and Kalimantan. Mastacembelus erythrotaenia has been found in the Musi River and Mastacembelus unicolor has been found in the Enim River, the two species have different colors and patterns on their bodies. Therefore, it is necessary to study the genetic characteristics of these two species. T…
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- xiii, 36 hlm.; ilus.; 29 cm
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- T1377522023
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. One of the local non-rice foods that grows in the swamp waters of South Sumatra and is not widely used is swamp taro tubers. This research aims to determine the characteristics and content of dietary …
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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 probiotics is tapioca flour. This research aimed to determine the effect of adding tapioca flour carbon sources and swamp probiotics in catfish rearing using biofloc technology. This research was carried out…
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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 are needed in biofloc. This research used carbon sources such as molasses and tapioca flour, and used probiotics from swamps. This research aimed to determine the effect of using different carbon sour…
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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 sorbitol as well as the interaction between the two. This research was conducted using the Randomized Group Factorial Design (RAKF) method. 3 replications and 2 treatment factors, carrageenan (A1), 4…
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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 an ingredient in making processed product such as pempek, cracker and other. To extend the shelf life, a freezing process need to be carried out to maintain the quality of the snakehead fish meat. Be…
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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 anti-flies and antibacterial agent in salted fish. The aim of this research is to determine the concentration of Thai lemon basil extract that is good as a prevention of fly contamination and antibacte…
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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 produced. This study was conducted experimentally in the laboratory with ethanol concentration treatment consisting of 4 levels (concentrations of 50%, 60%, 70% and 80%) and repeated 3 times. The paramete…
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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 aims to determine the volatile compounds in white snappers based on differences in weight and determine the grouping pattern of volatile compounds using principal component analysis (PCA). The paramete…
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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 ) This study aims to determine the comparison of concentrations of lotus seeds (Nelumbo nucifera) and seaweed (Eucheuma spinosum) on the characteristics of analogue sausages with lotus seeds. This res…
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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 out in a laboratory experiment using 5 treatment levels and 3 repetitions, namely F0: salted fish made with 25% salt as control; F1: first day of salted fish storage; F2: salted fish storage for 10 day…
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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 Palembang and its nutritional composition. The research method used was a descriptive and Completely Randomized Design (CRD) with the treatment of 10 samples of Palembang branded pempek lenjer. The rese…
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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 extracts are a source of natural antibacterial agents. This study aims The purpose of this study was to determine the antibacterial effectiveness of polyphenol compounds from ethanol extracts of nipa…
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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 seaweed salt can be used as an alternative salt for people with hypertension. This research aims to determine the salt ratio of brown seaweed Sargassum sp. From Bangka waters to Bengkulu waters. This re…
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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 Completely Randomized Design Factorial (CRDF) mode with two treatment factors, namely cinnamon concentration and soaking time with each treatment combination repeated 3 times. The parameters observed…
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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 soybeans by precipitating the protein, with or without adding other ingredients. Tofu is composed of the main component protein, so protein from lotus (Nelumbo nucifera) can be used as an additional ing…
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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 concentrations on the sensory and physical characteristics of pede catfish from Muratara. The method employed in this study was a Complete Randomized Design (CRD) with three salt concentration levels (20%…
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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 seeds have the potential as an alternative source of carbohydrates, replacing rice or wheat flour, which is very important especially during famine. The government's program on non-wheat food diversifi…
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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 Pengolahan Hasil Perikanan, Laboratorium Kimia Hasil Pertanian, Fakultas Pertanian dan Laboratorium Bioproses Kimia, Fakultas Teknik, Universitas Sriwijaya. Penelitian ini dimulai bulan Juni 2009 sampai J…
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- xvii, 49 hlm.; ill.; tab.; 28 cm.
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- T1138892010
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 perlakuan yang terbaik. Penelitian pada tahap pertama menggunakan Rancangan Acak Kelompok pola faktorial untuk menganalisis pengaruh penggunaan suhu dan waktu perendaman fillet patin terhadap penurunan k…
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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 physicochemical characteristics of dry noodles from various types of flour (wheat, and lotus seed). Treatment using the formulations A0 (100% Wheat Flour), A1 (100% Lotus Seed Flour), as well as for the…
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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 group design (RAK) with 3 treatments and 3 replicates. Data were analyzed using Analysis of Variance (Ansira), if there was a significant difference then continued with the BNJ further test. Sensory d…
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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 difference in the application method of basil leaf extract to the bioactive components and color of salted fish. triple soak results. The parameters tested were the quantitative test of phenolic comp…
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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 heat-sensitive microorganisms. Tyndalization can kill vegetative cells as well as microbial spores without destroying the substances contained in processed foods and beverages. The purpose of this st…
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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 physics and chemistry of shellfish kijing meat (Pilsbryoconcha exilis) from Lebak Pedamaran Ogan Komering Ilir regency. The study was conducted experimentally conducted with three stages, namely purposive s…
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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 microorganisms that can cause quality degradation in fishery products and cause disease in humans. Borax and formalin are commonly used antibacterial agents, but they have a negative impact on health. Polyphen…
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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 activity from the digestive tract bacteria of snakehead fish (Channa striata) by partially purifying the collagenase enzyme using ammonium sulfate and characterizing the collagenase enzyme o the effect of…
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- xiii, 21 hlm.; ilus.; 29 cm
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- T1308902023
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