Browsing Jurnal Pengolahan Hasil Perikanan Indonesia by Title
Now showing items 120-139 of 142
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PERBANDINGAN AKTIVITAS ANTIBAKTERI Penicillium notatum ATCC 28089 DENGAN Penicillium sp. R1M YANG DIISOLASI DARI MANGROVE Sonneratia caseolaris
(2012)Mangrove Sonneratia caseolaris is a potential host for endhopytic fungi that commonly produce strong dan unique antibiotic. The objective of the research was to compare the antibacterial activity of Penicillium notatum ... -
PERUBAHAN ASAM AMINO SURIMI IKAN LELE DENGAN FREKUENSI PENCUCIAN YANG BERBEDA
(2014)Pencucian (leaching) merupakan faktor penting dalam proses pembuatan surimi. Penelitian ini bertujuan untuk melihat pengaruh frekuensi pencucian terhadap kandungan asam amino, komposisi proksimat dan karakteristik gel ... -
PERUBAHAN KANDUNGAN MIKROFLORA AKIBAT PENAMBAHAN STARTER Pediococcus acidilactici F-11 DAN GARAM SELAMA FERMENTASI PEDA
(2010)Peda is one of traditional fermented fish product. The addition of culture starter gives effect towards fermentation process. The purpose of this research was to know has present of microflora / microorganisms during fish ... -
PERUBAHAN MIOGLOBIN TUNA MATA BESAR SELAMA PENYIMPANAN SUHU CHILLING
(2014)Tuna mata besar (Thunnus obesus) merupakan salah satu spesies ikan yang mempunyai potensi dalam meningkatkan sumber protein hewani, memiliki nilai ekonomis serta merupakan komoditas ekspor. Kesalahan penanganan dan ... -
PERUBAHAN MUTU DAGING TERANG IKAN TUNA Yellowfin DI PERAIRAN TELUK TOMINI PROPINSI GORONTALO
(2014)Tuna merupakan salah satu komoditi andalan perikanan yang banyak melibatkan nelayan kecil. Sebagian besar nelayan kecil masih menggunakan prinsip penanganan yang tradisional yang belum mengikuti prinsip-prinsip penanganan ... -
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 ... -
PRODUKSI DAN APLIKASI PEPTON IKAN SELAR UNTUK MEDIA PERTUMBUHAN BAKTERI
(2013)Peptone is defi ned as a protein hydrolysate soluble in water and non-coagulable under heat. Fish hydrolysate-based peptone were produced through enzymatic hydrolysis from yellowstrapes sead muscle and it’s quality for ... -
PRODUKSI DAN KARAKTERISASI NANO KITOSAN DARI CANGKANG UDANG WINDU DENGAN METODE GELASI IONIK
(2014)Cangkang udang windu (Penaeus monodon) berpotensi sebagai bahan baku dalam proses pembuatan nano kitosan karena mengandung senyawa kimia kitin dan kitosan. Tujuan dari penelitian ini adalah membuat nano kitosan melalui ... -
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 ... -
PROFIL ASAM LEMAK DAN ASAM AMINO GONAD BULU BABI
(2014)Bulu babi merupakan salah satu sumber daya hayati dengan tingkat keanekaragaman jenis yang tinggi di Indonesia. Tujuan penelitian ini adalah menentukan komposisi kimia (kadar air, abu, lemak, protein, karbohidrat), profil ... -
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 ... -
PROPORSI BAGIAN TUBUH DAN KADAR PROKSIMAT IKAN GABUS PADA BERBAGAI UKURAN
(2014)Ikan gabus (Channa striata) merupakan jenis ikan air tawar yang sudah banyak dikenal oleh masyarakat Indonesia. Ikan gabus hidup di muara sungai, danau, rawa, dan dapat pula hidup di air kotor dengan kadar oksigen rendah. ... -
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 ... -
PURIFIKASI PARSIAL DAN KARAKTERISASI ENZIM KATEPSIN DARI IKAN BANDENG (Chanos Chanos Forskall)
(2012)Decomposition of protein in the enzymatic process will lead to changes in odor, texture, and appearance of fish. The enzymes that play a role in the enzymatic process is primarily proteolytic enzymes. Cathepsin enzyme is ... -
RECOVERY ENZIM PROTEASE DARI JEROAN IKAN TUNA DENGAN TEKNOLOGI ULTRAFILTRASI DAN REVERSE OSMOSIS
(2012)Tuna viscera is highly potential as a source of protease enzyme. A wide enzyme applications requires an economical and efficient enzyme purification techniques and therefore can be applied in a large scale. The ultrafiltration ... -
Selection, Identification and Optimization of the Growth Water Probiotic Consortium of Mangrove Ecosystems as Bioremediation and Biocontrol in Shrimp Ponds
(2014)Shrimp aquaculture is an activity that potentially generates organic waste. The accumulation of organic matter is becoming one of the main factors causing the emergence of disease. Problem-solving approach that is most ... -
SIKAP PENGOLAH DALAM MENENTUKAN PRODUK IKAN ASIN
(2012)Salted fish products produced by processors in Muara Angke and Cilincing are very diverse on size and type. Choosing of types of salted fish to be produced by processors depends on some factors. The purpose of this study ... -
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 ... -
SISTEM PENYEDIAAN DAN PENGENDALIAN KUALITAS PRODUK IKAN SEGAR DI HYPERMARKET
(2011)Fresh fish product is one food that is offered in Giant Hypermarket. Supply system and quality control of products is important to fulfil consumer’s need and satisfaction. The study was aimed to examine the supply system ...