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PENGARUH WAKTU PANEN DAN NUTRISI MEDIA TERHADAP BIOPIGMEN Spirulina platensis
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2013)
Spirulina platensis is a blue green algae containing phycocyanin biopigment and antioxidant, which are benefi cial for healthy. Production of biopigments from microalgae are infl uenced by nutrition and harvest periods . ...
FORMULASI JELLY DRINK BERBASIS RUMPUT LAUT MERAH DAN Spirulina platensis
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2015)
Jelly drink yang ada di pasaran umumnya menggunakan pemanis, perisa, dan pewarna sintetik serta memiliki kandungan gizi yang rendah, sehingga perlu dikembangkan jelly drink yang lebih sehat, misalnya dengan memanfaatkan ...
KANDUNGAN KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIMIKROB EKSTRAK BINTANG LAUT (Culcita schmideliana)
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2012)
Sea star Culcita schmideliana is a species from an Asteroidean class which is potential as antimicrobial source. Th e aims of this study were to investigate the active compounds of the extracts and their antimicrobial ...
KOMPOSISI KIMIA DAN KANDUNGAN PIGMEN Spirulina fusiformis PADA UMUR PANEN YANG BERBEDA DALAM MEDIA PUPUK
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 2011)
Spirulina fusiformis is bluegreen alga which grows in freshwater. The aims of the research were to observe the growth curve, chemical composition and pigment content of S. fusiformis cultivated in fertilized media and ...
KOMPOSISI KIMIA DAN AKTIVITAS ANTIHIPERGLIKEMIK BIOMASSA DAN POLISAKARIDA EKSTRASELULER DARI MIKROALGA Porphyridium cruentum
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 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 ...
PERUBAHAN PARAMETER KIMIA DAN MIKROBIOLOGI SERTA ISOLASI BAKTERI PENGHASIL ASAM SELAMA FERMENTASI BEKASAM IKAN MAS (Cyprinus carpio)
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 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 ...