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PENGARUH PENCUCIAN (LEACHING) DAN FORMULASI BERBEDA TERHADAP KARAKTERISTIK PE…
Penelitian ini dilakukan bulan September sampai dengan Desember 2006 di Laboratorium Teknologi Hasil Perikanan dan Laboratorium Bioproses Jurusan Tehnik Kimia. Penelitian ini bertujuan untuk mempelajari dan mengetahui pengaruh fomulasi dan pencucian daging ikan giling terhadap karakteristik fisik dan kimia dari pempek ikan Patin {Pangasius pangasius). Penelitian ini menggunakan Rancangan Acak K…
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- xv, 50 hlm.; ill.; tab.; 28 cm.
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- T795402007
KARAKTERISTIK FISIK KULIT IKAN GABUS (Channa striata) TERSAMAK DENGAN BAHAN P…
Penelitian ini dilaksanakan pada bulan Desember 2006 sampai dengan bulan Januari 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 gabus {Channa striata) menjadi kulit tersamak dan menentukan konsentrasi bahan penyamak krom yang terbaik dala…
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- xvii, 41 hlm.; ill.; tab.; 28 cm.
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- T801352007
KARAKTERISTIK FISIK DAN SENSORIS ES KRIM RUMPUT LAUT Kappaphycus alvarezii
The research was conducted firom October 2006 until December 2006 in Technology of Fisheries Product Laboratory and Bioproses Chemical Engineering Laboratory, Universitas Sriwijaya at Inderalaya. The objective of this research was to determine the physical and sensory characteristics of ice cream made of seaweed (Kappaphyscus alvarezii). The research used Randomized BIock Design with four treat…
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- xvi, 51 hlm.; ill.; tab.; 28 cm.
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- T796002007
KARAKTERISTIK FISH FINGER IKAN NILA (Oreochromis niloticus) DENGAN PERBEDAAN …
Penelitian ini dilaksanakan pada bulan November 2006 sampai dengan Januari 2007 di Laboratorium Teknologi Hasil Perikanan, Laboratorium Kimia Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya, dan Laboratorium Bio Proses, Fakultas Teknik Universitas Sriwijaya. Penelitian ini bertujuan untuk mengetahui karakteristik fish finger ikan nila {Oreochromis niloticus) dengan perbedaan kombinasi…
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- xx, 63 hlm.; ill.; tab.; 28 cm.
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- T796032007
ANALISIS TINGKAT KESEGARAN CUMI-CUMI (Loligo sp) DAN UDANG PUTIH (Penaeus mer…
Tujuan penelitian ini adalah untuk mengetahui dan menganalisis tingkat kesegaran cumi-cumi (Loligo sp) dan udang putih (Penaeus merguiensis) di Pasar Tradisional Jakabaring Palembang, sehingga dapat diketahui sampai sejauh mana udang dan cumi-cumi tersebut masih layak untuk dikonsumsi oleh masyarakat kota Palembang. Penelitian ini dilaksanakan pada Bulan Desember 2006 di Laboratorium Pembinaan …
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- xvi, 49 hlm.; ill.; tab.; 28 cm.
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- T803982007
ANALISIS TINGKAT KESEGARAN IKAN KEMBUNG (Rastrelliger kanagurta) DAN IKAN SAR…
Tujuan penelitian ini adalah untuk mengetahui tingkat kesegaran ikan kembung dan ikan sarden di Pasar Induk Jakabaring Palembang. Penelitian dilaksanakan pada bulan Desember 2006 di Laborarium Pengujian dan Pengawasan Mutu Hasil Perikanan Palembang. Penelitian ini diharapkan dapat memberikan informasi kepada masyarakat tentang tingkat kesegaran ikan laut, khususnya ikan kembung dan ikan sarden …
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- xvi, 46 hlm.; ill.; tab.; 28 cm.
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- T803142007
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KEMPLANG RUMPUT LAUT Eucheuma cottoni…
Penelitian ini dilaksanakan pada bulan September sampai dengan bulan November 2006 di Laboratorium Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Laboratorium Pengolahan Kimia Departemen Ilmu dan Teknologi Pangan serta Laboratorium Fisik Terpadu Departemen Gizi Masyarakat Institut Pertanian Bogor. Penelitian ini bertujuan untuk mengetahui karakteristik kemplan…
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- xix, 69 hlm.; ill.; tab.; 28 cm.
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- T795352007
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
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
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