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PEMBUATAN PEPTIDA EKSTRAK IKAN GABUS (CHANNA STRIATA) DENGAN PENAMBAHAN DAUN …
Sabrina Rahmadania. Peptide Production from Snakehead Fish (Channa striata) Extract with the Addition of Bay Leaf (Syzygium polyanthum) and Basil Leaf (Ocimum basilicum) Using Steaming Method. (Supervised by ACE BAEHAKI). Peptides from snakehead fish are known to have many health benefits, such as anti-inflammatory effects and wound healing properties. Peptides are formed from several amino aci…
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- xvi, 107 hlm.; ilus.; 29 cm
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- T1579082024
KARAKTERISTIK KIMIA DAN SENSORI ABON SAGARURUNG BERDASARKAN JENIS IKAN
This research aims to process smoked Sagarurung fish as the main ingredient for making Sagarurung shredded fish, as well as to determine the chemical and sensory characteristics of Sagarurung shredded fish from catfish, tilapia and snakehead fish. Sagarurung smoked fish is a typical product from Penukal Abab Lematang Ilir Regency, South Sumatra. Smoked Sagarurung fish is verified to be shredded…
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- xv, 42 hlm.; ilus.; 29 cm
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- T1579062024
VOLATILOMIK BERBASIS SPME-GC/MS DAN KARAKTERISTIK KIMIA IKAN TENGGIRI (SCOMBE…
NANDA SEPTIA, Volatilomics Based SPME-GC/MS and Chemical Characteristics of Mackerel Fish (Scomberomorus commersonii) Based on Weight Differences (Supervisor RODIANA NOPIANTI) This research aims to determine volatile compounds, volatile compound grouping patterns, and chemical characteristics of mackerel fish (Scomberomorus commersonii) based on differences in fish weight. This research uses a …
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- xiv, 58 hlm.; ilus.; 29 cm
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- T1526282024
PENGARUH PENAMBAHAN SARI BUAH KELUBI (Eleiodoxa conferta) TERHADAP KARAKTERIS…
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan sari buah kelubi terhadap karakteristik fisikokimia dan sensori manisan kering rumput laut. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan metode eksperimen yang dilakukan dengan 4 perlakuan dan 3 kali pengulangan. Parameter penelitian yang digunakan, yaitu analisis kadar air metode oven (AOAC, 2005), kadar …
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- xvii, 82 hlm.; ilus.; 29 cm
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- T1591222024
PERFORMA PERTUMBUHAN DAN KELANGSUNGAN HIDUP IKAN BETOK (Anabas testudineus) P…
Climbing perch production still depends on natural catches because climbing perch cultivation has not been carried out intensively. Growth of climbing perch is still relatively slow. One alternative that can be done to increase the growth of climbing perch is by regulating light intensity. This study almed to determine the amount of light intensity for the growth and survival of climbing perch.…
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- xiii, 87 hlm.; ilus.; 29 cm
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- T1567182024
APLIKASI EDIBLE COATING PATI SINGKONG (Manihot esculenta) DAN KITOSAN TERHADA…
CHANIA ANGELA ZAMRI. Application of Edible Coating Cassava Starch (Manihot esculenta) and Chitosan on the Characteristics of Eco-Straws from Purun Tikus (Eleocharis dulcis) (Supervisor SITI HANGGITA, R.J., S.TP., M.Si., Ph.D.) Edible coating is a natural coating that is directly formed on the surface of the product and can be eaten because it is made from natural ingredients with the aim of ext…
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- xvi, 28 hlm.; ilus.; tab, 29 cm.
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- T1538022024
KAJIAN DAYA TAHAN KOMPONEN BIOAKTIF EKSTRAK SERAI (Cymbopogon citratus) PADA …
This research aims to determine the durability of anti-fly and anti-bacterial bioactive compounds from 20% lemongrass (Cymbopogon citratus) extract and 1% chitosan during storage of salted fish. This research was carried out in an experimental laboratory using 5 treatment levels and 3 repetitions, namely F0: Salted Fish without 20% lemongrass extract and 1% chitosan as Control; F1: First day of…
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- xiv, 31 hlm.; ilus.; tab, 29 cm.
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- T1538182024
PENGARUH SUBSTITUSI TEPUNG BIJI LOTUS (NELUMBO NUCIFERA) TERHADAP KARAKTERIST…
NIRWANA LANGI. Effect of Substitution for Lotus Seed Flour (Nelumbo nucifera) on the Characteristics of Pangas Catfish (Pangasius hypopthalmus) Nuggets. (Supervised by SUSI LESTARI) This research aims to determine the effect of substitution of different proportions of wheat flour and lotus seed flour on the chemical, physical and sensory characteristics of catfish nuggets. This research was car…
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- xv, 48 hlm.; ilus.; tab, 29 cm.
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- T1538042024
EKSTRAKSI ALBUMIN IKAN GABUS (Channa striata) MENGGUNAKAN METODE PEREBUSAN DE…
This research to aimed to obtaining the best albumin extraction using boiling method with the addition of salam leaves, basil leaves, and a combination of salam leaves and basil leaves to reduce the fishy odor to a level acceptable to the community. The study employed a Random Block Design (RBD) with 4 treatment and 3 replications. Treatments included different leaf additions in albumin extract…
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- xv, 24 hlm.; ilus.; tab, 29 cm.
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- T1538282024
ANALISIS LAJU PENGERINGAN DAN KARAKTERISTIK BIJI LOTUS (Nelumbo nucifera) MEN…
This research aims to determine the drying rate of lotus seeds produced by a solar dryer and to determine the characteristics of lotus seeds that have been dried using a solar dryer. This research was carried out experimentally in the field and laboratory using 2 treatments and 3 repetitions, namely A: drying with direct sunlight and B: drying with a solar dryer. In this research, drying time, …
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- xiv, 23 hlm.; ilus.; tab, 29 cm.
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- T1538332024
PENGARUH PENGGUNAAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIK DAN SENSORIS …
YUSRIL IZA MAHENDRA. The Effect of Using Tapioca Flour on the Physical and Sensory Characteristics of Rawa Taro Tuber Analog Rice (Cyrtosperma merkusii) (Supervised by SITI HANGGITA R.J). Analog rice is a type of rice made from non-rice food ingredients, with a shape resembling rice grains. Analog rice is made from local ingredients such as cereals, corn and tubers. One type of tuber that can b…
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- xv, 27 hlm.; ilus.; tab, 29 cm.
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- T1539412024
EFEKTIVITAS PENGERINGAN BIJI LOTUS (NELUMBO NUCIFERA) MENGGUNAKAN FOOD DEHYDR…
YUDHA WIRA, Effectivene of Drying Lotus Seeds (Nelumbo nucifera) Using a Food Dehydrator (Supervised By SHERLY RIDHOWATI N.I.). This research aims to determine the effectiveness of the time and temperature used for drying in a food dehydrator on the characteristics of lotus seeds (Nelumbo nucifera) in order to produce high quality dried lotus seeds. This research method was carried out experime…
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- xvi, 19 hlm.; ilus.; tab, 29 cm.
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- T1538562024
KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY GULA NIPAH (NYPA FRUTICANS WURMB)
Jelly candy is a soft-textured candy made from sugar as the main component, along with water or plant fruit juice and gelling agents. The candy consists mainly of sugar, thus allowing red sugar from the nipa palm (Nypa fruticans wurmb) to be used as the main raw material. This study aims to determine the best formulation for the application of nipa palm sugar in producing jelly candy. The resea…
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- xv, 22 hlm.; ilus.; tab, 29 cm.
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- T1540142024
EFEKTIFITAS ANTIOBESITAS EKSTRAK TUMBUHAN APU-APU (PISTIA STRATIONTES) PADA T…
DINI FEBRIANTI, Anti-Obesity Efectiveness Water Lettuce (Pistia Stratiotes) Plant Extract In Obesity Rat (Supervisor: SABRI SUDIRMAN) This study aims to determine the effect of water lettuce (Pistia stratiotes) plant extract on body weight, fat tissue, cholesterol and triglycerides in obese rats. This research was conducted in laboratory experiment. This research will be carried out in laborato…
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- xiii, 16 hlm.; ilus.; tab, 29 cm.
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- T1539442024
EFEKTIVITAS EKSTRAK SERAI (CYMBOPOGON CITRATUS) DENGAN PENAMBAHAN KITOSAN SEB…
This study aims to determine the effectiveness of lemongrass extract with the addition of chitosan as an anti-fly and antibacterial agent on salted fish. The study uses a Completely Randomized Design (CRD) with 4 treatment levels and 3 replications. The treatments used were variations in the concentration of lemongrass extract and the addition of chitosan sprayed on salted fish, namely A0 (salt…
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- xv, 30 hlm.; ilus.; 29 cm
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- T1568442024
AKTIVITAS ANTIOKSIDAN DAN ANTIPROLIFERASI PEPTIDA ALBUMIN IKAN GABUS (CHANNA …
Channa striata or commonly called snakehead fish is one of the freshwater fish that is in great demand by the Indonesian people because it has a high protein content. Snakehead fish has a fairly high protein and albumin content. The purpose of this study was to determine the antioxidant and antiproliferation activities of snakehead fish albumin peptides. This research was conducted in a laborat…
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- xiv, 25 hlm.; ilus.; tab, 29 cm
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- T1565282024
EFEKTIVITAS KITOSAN SEBAGAI ANTILALAT DAN ANTI BAKTERI PADA PEMBUATAN IKAN ASIN
This research aims to determine the effectiveness of chitosan as a natural antilalat and anti-bacterial in salted fish processing. The research method used is descriptive and Randomized Group Design (RAK) carried out in 5 levels of treatment and carried out 3 replications. The treatment used is the difference in chitosan concentration with details of A0 (salted fish without treatment, as contro…
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- xvi, 25 hlm.; ilus.; tab, 29 cm
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- T1566732024
PENGARUH PENAMBAHAN TEPUNG NANOKALSIUM TULANG IKAN GABUS (Channa Striata) TER…
Bangkit cookies is a dry cake that has a smooth, brittle texture and crumbles easily, when chewed it melts in the mouth and has a sweet taste and aroma of coconut milk. Bangkit cookies with the addition of snakehead fish bone nanocalcium flour as an alternative that can increase people's daily nutritional intake in the form of calcium. The aim of this research is to determine the effect of addi…
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- xv, 27 hlm.; ilus,; tab, 29 cm
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- T1838192025
KARAKTERISTIK FISIKOKIMIA TEPUNG BIJI LOTUS (Nelumbo nucifera) MODIFIKASI DEN…
Tanaman lotus (Nelumbo nucifera) adalah tumbuhan yang banyak ditemukan di rawa-rawa di bawah cahaya matahari penuh untuk perkembangan optimalnya. Tanaman ini memiliki biji yang banyak dimanfaakan sebagai produk olahan ataupun obat-obatan, biji lotus juga sering dimanfaatkan untuk membuat tepung. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia pembuatan modifikasi tepung lotu…
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- xvii, 117 hlm.; ilus.; tab.; 29 cm.
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- T1823882025
MASA SIMPAN BANDENG PRESTO DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia…
Tujuan penelitian ini adalah untuk memperpanjang masa simpan bandeng presto dengan penambahan ekstrak kayu secang. Penelitian dilaksanakan pada bulan Juli sampai dengan bulan Agustus 2008 di Laboratorium Bioproses, Jurusan Teknik Kimia, Fakultas Teknik, Laboratorium Teknologi Hasil Perikanan, Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya dan Laboratorium Pem…
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- xv, 51 hlm.; ill.; tab.; 28 cm.
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- T791692008
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 Perikanan Fakultas Pertanian Universitas Sriwijaya, Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya dan Laboratorium Dasar Bersama Universitas Sriw…
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- xx, 46 hlm.; ill.; tab.; 28 cm.
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- T1138882008
KARAKTERISTIK GELATIN TULANG IKAN GABUS (Channa striata) DENGAN EKSTRAKSI ASAM
Penelitian ini dilaksanakan pada bulan Januari 2007 sampai dengan Nopember 2007 di Laboratorium Teknologi Hasil Perikanan Fakultas Pertanian, Laboratorium Kimia Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan dan Laboratorium Bioproses Teknik Kimia Fakultas Teknik Universitas Sriwijaya. Penelitian ini bertujuan untuk menghasilkan gelatin tulang ikan gabus dengan ekst…
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- xviii, 48 hlm.; ill.; tab.; 28 cm.
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- T798662007
KEAMANAN MIKROBIOLOGI PEMPEK LENJER DI PEMUKIMAN KOTA PALEMBANG
Tujuan penelitian ini adalah untuk mengetahui tingkat keamanan mikrobiologis pempek lenjer yang dijual di wilayah pemukiman di Palembang sebagai dasar untuk melakukan perbaikan proses jika diperlukan. Penelitian ini dilaksanakan mulai bulan Maret sampai September 2007 di Laboratorium Bioproses Teknik Kimia Tehnik Universitas Sriwijaya di Inderalaya dan Laboratorium Pembinaan dan Pengujian Mutu …
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- xv, 41 hlm.; ill.; tab.; 28 cm.
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- T798572007
PENGEMASAN BAKSO IKAN TOMAN (Channa micropeltes) MENGGUNAKAN KOMBINASI JENIS …
Penelitian ini bertujuan untuk mengetahui kombinasi terbaik antara jenis pengemas dan teknik pengemasan bakso ikan toman {Channa micropeltes) selama penyimpanan. Penelitian ini dilaksanakan pada bulan Februari sampai Maret 2007 di Laboratorium Pembinaan dan Pengujian Mutu Hasil Perikanan (LPPMHP) Palembang. Kombinasi perlakuan yang digunakan dalam penelitian ini adalah kombinasi jenis pengemas …
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- xvi, 40 hlm.; ill.; tab.; 28 cm.
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- T798782007
KARAKTERISTIK FISIK DAN SENSORIS SIRUP RUMPUT LAUT Eucheuma cottonii
Penelitian ini dilaksanakan pada bulan Jum sampai dengan Agustus 2007, di Laboratorium Teknologi Hasil Perikanan dan Laboratorium Kimia Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan sensoris sirup rumput laut Eucheuma cottonii. Rancangan yang digunakan adalah Rancangan Acak Kelompok dengan satu factor ada tu…
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- xv, 44 hlm.; ill.; tab.; 28 cm.
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- T795992007
PENGGUNAAN BERBAGAI KONSENTRASI ZAT PENYAMAK MIMOSA PADA PENYAMAKAN KULIT IKA…
Penelitian ini dilaksanakan pada bulan Januari sampai dengan bulan Juli 2007 di Laboratorium Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya dan Balai Besar Kulit, Karet dan Plastik (BBKKP), Yogyakarta. Penelitian ini bertujuan untuk memanfaatkan kulit ikan toman menjadi kulit tersamak dan menentukan konsentrasi bahan penyamak mimosa yang terbaik dalam menghasilkan kualitas …
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- xvi, 35 hlm.; ill.; tab.; 28 cm.
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- T801612007
PENGARUH PERBEDAAN PENANGANAN BAHAN BAKU DAN LAMA PERENDAMAN DALAM BUMBU TERH…
This research was done on March until June 2007 in Technology of Fishery Product Laboratory, Chemical of Agriculture Product Laboratory and Bioprocess Laboratory of Chemical Engineering Sriwijaya University. The objective of this research was to determine the influence of different raw material handling and marinating duration in spice towards physical, Chemical and sensory characteristic of br…
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- xvii, 55 hlm.; ill.; tab.; 28 cm.
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- T796072007
KARAKTERISTIK FISIK DAN SENSORIS SAUS TOMAT DENGAN PENAMBAHAN RUMPUT LAUT Euc…
Penelitian ini dilaksanakan pada bulan April sampai dengan bulan Juli 2007 di Laboratorium Teknologi Hasil Perikanan, Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya dan Laboratorium Bioproses Jurusan Teknik Kimia Fakultas Teknik Universitas Sriwijaya. Penelitian ini bertujuan untuk mempelajari karakteristik fisik dan sensoris saus …
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- xviii, 50 hlm.; ill.; tab.; 28 cm.
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- T794552007
KARAKTERISTIK FISIK DAN SENSORIS MI BASAH DENGAN PENAMBAHAN RUMPUT LAUT Euche…
Penelitian ini dilaksanakan pada bulan Maret sampai dengan bulan Mei 2007 di Laboratorium Biokimia Hasil Perikanan Program Studi Teknologi Hasil Perikanan Fakultas Pertanian, dan Laboratorium Bioproses Fakultas Teknik Universitas Sriwijaya. Penelitian ini bertujuan untuk mengetahui karakteristik tisik dan sensoris mi basah dengan penambahan rumput laut. Rancangan yang digunakan dalam penelitian…
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- xvi, 53 hlm.; ill.; tab.; 28 cm.
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- T794582007
POTENSI ES KRIM RUMPUT LAUT Kappaphycus alvarezii SEBAGAI PANGAN FUNGSIONAL
Penelitian bertujuan untuk mempelajari potensi es krim rumput laut sebagai pangan fungsional. Penelitian ini telah dilaksanakan pada bulan Oktober 2006 sampai bulan Maret 2007 di Laboratorium Bioproses Teknik Kimia Fakultas Teknik Universitas Sriwijaya dan Departemen Gizi Masyarakat Fakultas Ekologi Manusia Institut Pertanian Bogor. Penelitian ini menggunakan Rancangan Acak Kelompok Non Faktori…
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- xviii, 70 hlm.; ill.; tab.; 28 cm.
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- T795372007
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