PERUBAHAN PROKSIMAT DAN ASAM AMINO SELAMA FERMENTASI KECAP IKAN TERI (STOLEPH…

REEZA FAHLEVI, Change of Proximate and Amino Acid During Fermentation of Anchovy Fish Sauce (Stolephorus comersonnii) (Supervised by SUSI LESTARI). This study aimed to examine the proximate composition and amino acids during the fermentation of anchovy soy sauce (Stolephorus commersonii). The research was conducted using a Randomized Block Design (RBD) model with the treatment factor being the …

PENGARUH MODEL PEMBELAJARAN GAVALA TERHADAP HASIL BELAJAR PADA MATERI ASAM AM…

GAVALA learning model has been applied to basic chemistry amino acid and protein material in Palembang class 1st semester in academic year 2019/2020 biology education study program Sriwijaya University. This study aims to determine whether there is an influence of the GAVALA learning model on the student learning outcomes. The research method was using a quasi-experimental design with non-equiv…

FORTSCHRITTE IN DER LEBENSMITTELWISSENSCHAFT, Amine und Nitrosamine: Vorkomme…

Edition

-

ISBN/ISSN

3-7983-0204-9

Collation

vi, 222 p. : ill, ; 21 cm

Series Title

FORTSCRITTE IN DER LEBENSMITTELWISSENSCHAFT

Call Number

661.894 Ask a

Pengaruh metode pemasakan terhadap komposisi kimia dan asam amino ikan seluan…

Penelitian ini bertujuan untuk mengetahui pengaruh metode pemasakan berbeda (perebusan, pengukusan dan penggorengan deep frying) terhadap komposisi kimia dan asam amino pada ikan seluang (Rasbora argyrotaenia). Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dan dilakukan pengulangan sebanyak 3 kali. Ikan seluang segar digunakan sebagai kontrol. Selama proses pemasakan dilakukan …