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PENENTUAN UMUR SIMPAN KEMPLANG IKAN ASAP CAIR MENGGUNAKAN METODE AKSELERASI D…
This study aims to determine the self life of liquid smoke fish crackers were stored in polypropylene (PP) and metalized plastic packaging with RH of 75%. This research was conducted in a laboratory experiment based on the critical water content approach of isothermic sorption curve and was repeated 3 times. The parameters observed were initial water content (Mi), critical water content (Mc), s…
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- xv, 47 hlm. : ilus. ; 29 cm
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- T392032020
KARAKTERISTIK FISIKO KIMIA DAN SENSORIS CILOK DENGAN PENAMBAHAN DAGING IKAN P…
Penelitian ini bertujuan untuk mengetahui karakteristik fisiko kimia dan sensoris cilok dengan penambahan ikan patin (Pangasius pangasius) serta mengetahui persentase penambahan daging ikan patin yang menghasilkan karakteristik cilok terbaik. Metode penelitian ini menggunakan rancangan acak kelompok (RAK) dengan satu faktor perlakuan penambahan daging ikan patin yang terdiri dari 4 taraf perlak…
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- xi, 87 hlm. : ilus. ; 29 cm
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- T325022020
PENGARUH PERBEDAAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN SENSORI…
This research aims to determine salt addition effect to chemical and sensory characteristics of snail (Pila ampullacea) Peda. Randomized Block Design (RBD) is used to analyze data of water, ash, fat, protein, and peptide content. The experiment was repeated 3 times with 4 treatments. Chemical parameter was observed consist of water, ash, fat, protein, and peptide content. Sensory parameter comp…
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- xv, 45 hlm. : ilus. ; 29 cm
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- T393512020
AKTIVITAS ANTIOKSIDAN HIDROLISAT KOLAGEN KULIT IKAN GABUS (Channa striata) DE…
This research aims to know the content of differences in the addition of enzyme concentrations to the bioactive component of the collagen hydrolyzate of snakehead fish (Channa striata) skin collagen. This research method used randomized block design method (RBD) with 3 different treatments of addition of papain enzyme concentration (5%, 10%, 15%) and repeated 2 times with several stages, a foll…
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- xiv, 43 hlm. : ilus. ; 29 cm
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- T392682020
EFEK PERENDAMAN ASAP CAIR TERHADAP ATRIBUT SENSORIS SOSIS FRANKFURTER IKAN PA…
This study aims to determine the effect of liquid smoke immersion on the sensory attributes of catfish frankfurter sausage. This research was carried out at the Fisheries Product Processing Laboratory, Department of Fisheries, Faculty of Agriculture, Sriwijaya University which was held from April 2019 to December 2020. This study uses experimental laboratories method and continued with descript…
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- xv, 57 hlm. : ilus. ; 29 cm
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- T392182020
MUTU DAN DAYA SIMPAN DENDENG UDANG PUTIH (Penaeus merguiensis) YANG DIKEMAS S…
This study aims to determine the quality and shelf life of vacuum and non vacuum packed white shrimp (Penaeus merguensis) jerky during storage at room temperature. White shrimp jerky was stored at room temperature and sampled 0, 3, 6 and 9 days. Sampling and analysis were carried 0ut 3 times.Then the data obtained were analyzed using paired sample t-test. The averange value of water content in …
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- xiv, 33 hlm. : ilus. ; 29 cm
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- T392862020
KARAKTERISTIK SAUS JEROAN CUMI-CUMI (Loligo sp) DENGAN PENAMBAHAN KARAGENAN S…
This study aims to determine the characteristics of squid (Loligo sp) viscera sauce with the addition of carrageenan as a stabilizer. This study used a randomized block design for parametric statistical data analysis and Kruskal-wallis method for non-parametric statistical data analysis. In this experiment, there were 4 treatments with 3 replications. The parameters used consisted of chemical p…
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- xv, 74 hlm. : ilus. ; 29 cm
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- T392022020
PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP MUTU BUMBU KALDU BURGO INSTAN IK…
This research aimed to determine the best temperature and drying time when making instant burgo broth. This research used Factorial Randomized Block Design with 2 factorial. The firts factor was drying temperature consist of 3 levels (60℃, 80℃, and 100℃) and the second factor is drying time consisting of 3 levels (6 jam, 9 jam, and 12 jam) for testing yield, water content, ash content, pr…
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- xvi, 69 hlm. : ilus. ; 29 cm
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- T392042020
PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIKO KIMIA DAN SENSORI…
SITI NURASIH. Physicochemical and Sensory Characteristic of Petis with Carrageenan Additional (Supervised by SUSI LESTARI and INDAH WIDIASTUTI). This study aims to determine the effect of carrageenan to the physico-chemical and sensory characteristics of Petis. The study used a randomized block design (RAK) method to analys the effect carrageenan additional trough moisture content, ash content,…
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- xiv, 48 hlm. : ilus. ; 29 cm
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- T380782020
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