KARAKTERISTIK KIMIA DAN SENSORIS PADA PEMBUATAN YOGURT DENGAN SUBSTITUSI SARI…

Yogurt is a fermented product that continues to be developed through raw material innovation, one of which is the use of lotus seed juice (Nelumbo nucifera) as a local plant-based substitute material. This study aims to determine the effect of lotus seed juice substitution on the chemical and sensory characteristics of yogurt and determine the best formulation. This study used (RAK) with six le…

PENGARUH FORMULASI IKAN PARANG-PARANG (Chirocentrus dorab) TERHADAP KARAKTERI…

Pempek sutra, a variation of pempek originating from South Sumatra, remains relatively unknown and lacks a standardized formulation. This study investigated the effects of varying parang-parang fish content on the physicochemical and sensory properties of pempek sutra. A Randomized Block Design (RBD) was employed with three treatments and three replications: P1 (25 g fish), P2 (50 g fish), and …

KARAKTERISTIK MIKROBIOLOGI DAN KIMIA PEDE IKAN PATIN (Pangasius hypopthalmus)…

Pede is a traditional fermented fish product from North Musi Rawas, prepared by adding salt and dendang rice. Pede is fermented for 7–10 days. In North Musi Rawas, each area has its own characteristic formulation used in the production of pede. Data collection was carried out through surveys and interviews with selected respondents using a prepared questionnaire. Based on the survey results, …

KARAKTERISTIK FISIKOKIMIA KULIT DIMSUM DENGAN PENAMBAHAN TEPUNG TULANG IKAN L…

This study aimed to evaluate the physicochemical and sensory characteristics dim sum skin with the addition of catfish (Clarias sp.) bone meal. A factorial randomized block design was used with two factors: type of flour (wheat flour and non-gluten flour mix: mocaf, sago, and rice) and concentration of catfish bone meal (0%, 10%, and 20%). Parameters observed included moisture content, ash, pro…

Pengantar Ilmu Perikanan dan Kelautan

Edition

-

ISBN/ISSN

978-623-419-279-7

Collation

vii, 272 hlm.; 23 cm

Series Title

-

Call Number

639.2 Kau p

ANALISIS VARIABILITAS SUHU PERMUKAAN LAUT DAN KLOROFIL-A SERTA PENGARUHNYA TE…

Mackerel (Scomberomorus spp.) is a dominant pelagic species landed at the Kuala Tungkal Coastal Fishing Port (PPP Kuala Tungkal). This study analyzes the variability of sea surface temperature (SST) and chlorophyll-a concentrations and their influence on mackerel catches during 2019-2023, as well as examines the relationship between ENSO and IOD climate phenomena with the variability of SST, ch…

ANALISIS KELAYAKAN USAHA IKAN ASIN DI KAMPUNG SIABANG KELURAHAN 5 ULU KECAMAT…

This study aims to evaluate the feasibility of a traditional salted fish business operated by 20 home-based processors in Kampung Siabang, 5 Ulu Sub-District, Seberang Ulu I, Palembang City, from financial and non-financial perspectives. Data were collected through interviews, direct observation, and documentation using a case study approach. Financial feasibility was assessed using Net Present…

Pengelolaan sumberdaya perikanan oleh masyarakat adat di Bentang Laut Kepala …

Edition

-

ISBN/ISSN

978-623-029-703-8

Collation

xvi, 140 hlm.; 23 cm

Series Title

-

Call Number

639.2 Teb P

TINJAUAN KRIMINOLOGI TERHADAP KEJAHATAN ILLEGAL FISHING TANPA SURAT IZIN USAH…

Penelitian berjudul “Tinjauan Kriminologi terhadap Kejahatan Illegal Fishing tanpa Surat Izin Usaha Perikanan di Provinsi Sumatera Selatan” ini menyoroti rendahnya kepatuhan pelaku terhadap UU 45/2009 serta lemahnya pengawasan, yang menyebabkan penangkapan ikan tanpa izin sulit terpantau, merugikan negara, dan menimbulkan ketidakadilan ba gi nelayan yang taat aturan. Permasalahan yang dikaj…

PENAMBAHAN EKSTRAK RUMPUT LAUT Sargassum sp. DENGAN KONSENTRASI BERBEDA PADA …

Sargassum sp. can be used in the production of cosmetic products such as body lotion because it contains secondary metabolites that function as antioxidants and tyrosinase inhibitors. This study aims to determine the effect of adding Sargassum sp. seaweed extract on the physical and chemical properties and antioxidant activity of body lotion. This study used a randomized block design (RBD) with…

APLIAKSI KAPUR KALSIUM OKSIDA PADA AIR RAWA MEDIA BUDIDAYA IKAN PATIN (Pangas…

The optimal water pH for pangasius catfish culture is 6.5-8.5. One of the several materials that can be used to increase the pH of swamp water is calcium oxide. The research aims to determine the best dose of calcium oxide lime to increase the pH of swamp water as a medium culture of pangasius catfish. This research carried out at the Aquaculture Laboratory and Experimental Ponds, Aquaculture S…

ANALISIS KOMPOSISI KIMIA DAN ORGANOLEPTIK TABLET HISAP DARI EKSTRAK TUMBUHAN …

This study aimed to determine the chemical composition and organoleptic characteristics of lozenges made from the extract of the water lettuce plant (Pistia stratiotes) through experimental laboratory methods. The experimental design used in this study was a Randomized Block Design (RBD) with 4 formulations differing in the concentration of water lettuce extract (30%, 20%, 10%, and 0%). Each fo…

PEMBERDAYAAN MASYARAKAT DALAM UPAYA DIVERSIFIKASI PRODUK OLAHAN IKAN SUNGAI D…

This research aims to find out the process of community empowerment in efforts to diversify processed river fish products in Tanjung Baru Village, North Indralaya District, Ogan Ilir Regency. This aim is to determine and analyze the diversification of processed river fish products in Tanjung Baru Village, North Indralaya District, Ogan Ilir Regency. The research method used is descriptive quali…

ANALISIS KADAR POLIFENOL DAN AKTIVITAS ANTIOKSIDAN ECENG GONDOK (Eichhornia c…

Water hyacinth (Eichhornia crassipes) is an aquatic plant that is considered a weed that causes environmental problems and can be used as a source of antioxidants. The aimed to analyze the content of polyphenolic compounds and antioxidant activity in water hyacinth plants (Eichhornia crassipes) in different locations. In this research, functional group identification was also carried out using …

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEKSUTRA IKAN PARANG-PARANG (Chiroc…

Pempek sutra is a variety of pempek food that originated in South Sumatra.Pempek, with the addition of natural dyes derived from vegetables, is an effort to increase its value. This study aims to determine the characteristics and proper formulation of wolf herring meat ingredients and natural dyes of carrot extract. The research method used was a Factorial Randomized Block Design (FRBD) with si…

PENGARUH BAHAN PENGISI TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS PENYEDAP RAS…

RANI WULANDARI. The Effect of Filling Ingredients on The Chemical and Sensory Characteristics of Flavor of Snakefish Head (Supervised by HERPANDI). This research aims to determine the effect of fillers on the chemical and sensory characteristics of natural flavoring from snakehead fish heads. (Channa striata). This research employs a laboratory experimental method designed with a Completely Ran…

KARAKTERISTIK FISIK PEMPEK BERDASARKAN RASIO DAGING IKAN DAN TEPUNG TAPIOKA

Edition

-

ISBN/ISSN

-

Collation

ix, 86 hlm.; ilus.; 29 cm

Series Title

-

Call Number

T907372024

PROFILING NANO-POWDER DARI TULANG IKAN GABUS (Channa striata) DENGAN PERBEDAA…

Penelitian ini bertujuan untuk melakukan profiling nano-powder dari tulang ikan gabus (Channa striata) dengan menggunakan variasi suhu kalsinasi dan bantuan gelombang ultrasonik. Tulang ikan gabus yang kaya akan kalsium dan fosfor dikalsinasi pada suhu 500℃, 750℃, dan 1000℃ selama 5 jam. Proses kalsinasi bertujuan untuk menghilangkan komponen organik dan meningkatkan kristalinitas hidroks…

KARAKTERISTIK FISIK DAN KIMIA BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG GERMINA…

This research aimed to study the effect of germination of mung bean flour and the length of germination time of mung bean on the physical and chemical characteristics of steam brownies. The study used a Randomized Design Complete Factorial (RALF) with two treatment factors and each treatment was done in three replication. The first factor was the substitution of germination of mung bean flour (…

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…

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…

SIFAT FISIKO KIMIA DAN TERMOFISIK AIR KELAPA MUDA BERDASARKAN JENIS DAN PENYI…

This research aimed to determine the effect of coconut species and storage method on the physicochemical and thermophysical properties of coconut water. This research used a completely randomized factorial design with 2 treatment factors. The treatment factor A is the species of coconut (yellow (ivory) coconut and green coconut). The treatment factor B is storage method (fresh coconut water, st…

KARAKTERISTIK TEH CELUP BIJI PEPAYA DENGAN PENAMBAHAN DAUN SALAM (SYZYGIUM PO…

Penelitian ini bertujuan untuk mengetahui karakteristik teh celup biji pepaya dengan penambahan daun salam (Syzygium polyanthum) sebagai sumber antioksidan alami terhadap karakteristik kimia dan sensoris. Penelitian ini menggunakan rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan, yaitu proporsi biji pepaya (A1 = 50%) dan (A2 = 75%) serta proporsi daun salam (A1 = 0%) dan (A2…

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 …

PENDAPATAN DAN STRATEGI PEMANFAATAN LEBAK LEBUNG DI DESA EMBACANG KECAMATAN L…

This research aims to find out (1) what is the process and stages of lebak lebung farmers in managing lebak lebung in Embacang village, Lubuk Keliat sub-district, Ogan Ilir district, (2) find out how much income farmers get in managing Lebak Lebung in Embacang village, Lubuk Keliat sub-district, Ogan Ilir district, (3) describe farmers' strategies in managing Lebak Lebung by catching traditiona…

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 …

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.…

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…

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…

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…