IPB e-Journal: Recent submissions
Now showing items 71-90 of 3155
-
PROFIL ASAM AMINO DAN ASAM LEMAK KERANG BULU (Anadara antiquata)
(2013)Hairy cockle (Anadara antiquata) is one of marine mollusc which unutilized optimally. Th e purpose of this research was to determine the amino acid and fatty acid composition in marine hairy cockle. Chemical compositions ... -
PENGHAMBATAN PEMBENTUKAN HISTAMIN PADA DAGING IKAN TONGKOL (Euthynnus affi nis) OLEH QUERCETIN SELAMA PENYIMPANAN
(2013)Eff ect of adding quercetine to histamine development on mackerel fl esh during storage at room temperature was investigated. Addition of quercetine of 0.5, 1.0, and 1.5% resulted in decreased on histamine level and TPC ... -
PROFIL ASAM LEMAK DAN KESTABILAN PRODUK FORMULASI MINYAK IKAN DAN HABBATUSSAUDA
(2013)Fish and habbatussauda oil are currently used to improve the quality of brain performance and may prevent various diseases. Th e purpose of this research was characterize and to determine the stability of product formulation ... -
KARAKTERISASI BAKTERI ASAM LAKTAT YANG DIISOLASI SELAMA FERMENTASI BAKASANG
(2013)Th is study aimed to determine the lactic acid bacteria (LAB) that play a role during the fermentation of 15 days in the bakasang fermentation products. Th e pH and total acid, total plate count and lactic acid bacteria ... -
MATERIAL BIOKERAMIK BERBASIS HIDROKSIAPATIT TULANG IKAN TUNA
(2013)Material of hydroxyapatite-based bioceramics have a new prospect in industrial electronics and microtechnology in future. Hydroxyapatite with natural raw material sources is a great potential, especially tuna fi sh bone ... -
KANDUNGAN NUTRISI DAN PEMANFAATAN GONAD BULU BABI (Echinothrixs calamaris) DALAM PEMBUATAN KUE BLUDER
(2013)Th is research aimed to determine the nutirent content, composition of fatty acid and the infl uence of proportion of chicken eggs and sea urchin gonads to the quality of bluder cake. Th e results of research showed that ... -
KANDUNGAN ASAM AMINO, TAURIN, MINERAL MAKRO-MIKRO, DAN VITAMIN B12 UBUR-UBUR (Aurelia aurita) SEGAR DAN KERING
(2013)Th e purpose of this research was to determine the composition of nutrition, amino acids, taurin, macro and micro mineral, and vitamin B12 in fresh and dried jellyfi sh. Th e essential amino acids were arginine, leucine, ... -
KOMPOSISI KIMIA, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BUAH LINDUR (Bruguiera gymnorrhiza)
(2013)Bruguiera gymnorrhiza is one of the mangrove plants commonly used as food and traditional medicine, however there is lack of information as an antioxidant source. The aims of this research were to determine the chemical ... -
KOMPOSISI KIMIA DAN AKTIVITAS ANTIHIPERGLIKEMIK BIOMASSA DAN POLISAKARIDA EKSTRASELULER DARI MIKROALGA Porphyridium cruentum
(2013)Th e aim of this research was to determine chemical composition, active compound and antihiper glychemic (α-glucosidase inhibition) activity of biomass and extracellular polysaccharide of Porphyridium cruentum. Th e ... -
APLIKASI EKSTRAK DAUN JAMBU Psidium guajava var. pomifera PADA PROSES TRANSPORTASI IKAN NILA (Oreochromis niloticus)
(2013)Th e application of guava Psidium guajava var. pomifera leaf extract was studied on Nile tilapia (Oreochromis niloticus) to lowering metabolites excretion during transportation. Th e extract was added to a transportation ... -
KARAKTERISTIK FISIKA KIMIA BAKSO DARI DAGING LUMAT IKAN LAYARAN (Istiophorus orientalis)
(2013)Minced fi sh usually is used as a raw material for surimi products, and its derivative products such as fi sh ball. Th e aim of this work was to determine physicochemical characteristics of minced fi sh gel and fi sh ball ... -
SINERGIS TAURIN LINTAH LAUT (Discodoris sp.) DAN TEMULAWAK (Curcuma xanthorriza Roxb.) DALAM SERBUK MINUMAN FUNGSIONAL
(2013)Aquatic resources such as sea slug (Discodoris sp.) can be processed into functional beverages. Sea slug has been reported as antioxidant containing taurine. Th is study was conducted into 2 steps: 1)preparation of raw ... -
INDEKS AKTIVITAS ANTIOKSIDAN EKSTRAK RUMPUT LAUT COKLAT (Sargassum aquifolium)
(2013)Antioxidant activity index was improved for standardization of the antioxidant activity strength on extracts or pure compounds. Development of this method based on reduction of diphenylpicrylhydrazyl radical by antioxidant ... -
PROSES PENGAYAAN NUTRIEN LIMBAH IKAN WADUK CIRATA DENGAN AKTIVATOR Gliocladium sp. DAN MEDIA KASCING
(2013)Dead fi sh aft er upwelling phenomena in Cirata Reservoir cause environmental pollution if it is not well managed. Use of the waste to be processed become organic fertilizer will be useful. Th e purpose of this research ... -
KOMPOSISI KIMIA KERANG PISAU (Solens spp.) DARI PANTAI KEJAWANAN, CIREBON, JAWA BARAT
(2013)Razor clam (Solen sp.) is one of nutritious aquatic products but in Indonesia, the information is still limited. Th e purposes of this research were to determine the chemical composition, fatty acid, cholesterol, minerals ... -
PEMBUATAN PEPTON SECARA ENZIMATIS MENGGUNAKAN BAHAN BAKU JEROAN IKAN TONGKOL
(2013)Th e protein content of little tuna viscera as well as tuna meat has great potential to be used as peptone. Th e aims of this research were to produce peptone from little tuna viscera using papain enzyme and then test it ... -
PENURUNAN METABOLISME IKAN NILA (Oreochromis niloticus) PADA PROSES TRANSPORTASI MENGGUNAKAN EKSTRAK DAUN JAMBU BIJI (Psidium guajava var. pyrifera)
(2012)Th e purposes of this research were to study the eff ectiveness and to determine the concentration of Psidium guajava var. pyrifera leaf extract on inhibiting the excretion level of tilapia (Oreochromis niloticus) during ... -
EKSTRAKSI GELATIN KULIT IKAN KAKAP MERAH (Lutjanus sp.) DENGAN PROSES PERLAKUAN ASAM
(2012)Commercial gelatin extracted from bones and skins of animals (cows and pigs), triggering people being unsure in “health” and “halal” perspectives. Th erefore other sources of gelatin for example bones and skins of fi sh ... -
PERUBAHAN PARAMETER KIMIA DAN MIKROBIOLOGI SERTA ISOLASI BAKTERI PENGHASIL ASAM SELAMA FERMENTASI BEKASAM IKAN MAS (Cyprinus carpio)
(2012)Bekasam is one of fermentated fi sh products which it taste acid and highly contain lactic acid bacteria (LAB). Bekasam processing generally is using raw material freshwater fi sh to addition of salt and carbohydrate ...
