This research was conducted to evaluate fatty acid profile of pond cultured catfish liver.
Catfish weighing ±1 Kg each were taken from a fish pond culture in Kampar. Fish was slaughtered
and their liver was taken, and ...
This research was carried out to evaluate consumer acceptance and nutritional quality of
hump banana nugget fortified with catfish protein concentrate. Three nuggets were prepared from
hump banana (Musa paradiciaca) and ...
The objective of this research was to determine the quality changes of pangasius catfis nori packaged in plastic bags of high density polyethylene, low density polyethylene and polypropilene during room temperature storage. ...
The research was conducted at the Laboratory of Fish Processing Technology and
Laboratory of Food Chemistry, Faculty of Fisheries and Marine Science University of Riau in July
2012. The purpose of the research was to ...
This research was conducted at the Laboratory of Fish Processing Technology, Food Microbiology
and Food Chemistry, Faculty of Fisheries and Marine Science University of Riau in July to Agustus 2012.
The aim of this ...
The research was intendead to evaluate the effect of cooking time on Quality of boiled catfish. Catfish weighting 200-300 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of ...
This research was conducted to evaluate the quality of chitosan utilized from shrimp shell, and its capacity for water purification. Shrimp shell weighing 200 gram was processed through three stages: demineralization with ...
The research was conducted in April-May 2012. The purposes of the
research was to determine the effect of fish protein concentrate on consumer
acceptance and nutritional quality of tofu. Fish protein concentrate was ...
The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry, Faculty of Fisheries and Marine Science, University of Riau in July 2012. The aim of this research was to evaluate the effect ...
The research was conducted at the Laboratory of Fish Processing Technology, Food Chemistry and
Food Microbiology, Faculty of Fisheries and Marine Science University of Riau in June 2012. The research
was intended to ...
The research was conducted at the Laboratory of Fish Proccesing Technology and
Laboratory of Food Chemistry, Faculty of Fisheris and Marine Science, University of Riau in June
2012. The purpose of the research was to ...
Tujuan penelitian adalah untuk mengetahui pengaruh penggunaan asap cair yang berbeda terhadap mutu ikan patin asap selama penyimpanan pada suhu kamar. Penelitian dilaksanakan di Laboratorium Teknologi Hasil Perikanan, ...
This research was conducted to determine the quality of smoked selais fish is stored at room temperature using different curing methods. five types of smoked selais fish were preserved using liquid smoke from laban’s wood ...
The research was intended to determine the quality characteristics of Cryptopterus catfish crackers fortified with white mushroom. The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry ...
The research was intended to evaluate the effect of boiling time on Quality of boiled fish.
Fish weighting 40-50 gram each was taken from a fish market in Pekanbaru. The fish was
transported to the laboratory of Fish ...
The research was to estimate the shelf life of catfish macaroni packed in High Density
Polyethylene (HDPE) and aluminium foil. Catfish weighing 200 gr each were taken from a fish
market in Pekanbaru. About 800 gr fish ...
The research on shelf-life of Mystus catfish treated with turmeric and ginger mixture and stored at refrigerated temperature (5oC) was conducted at the Laboratory of Fish Processing Technology, Food Chemistry and ...
The research on shelf-life of cryptopterus catfish treated with cumin extract and stored at refrigerated temperature (50C) was conducted at the Laboratory of Fish Processing Technology, Food Chemistry and Microbiology-Bi ...
The research was conducted at the Laboratory of Fish Prosessing
Technology and Food Chemistry, Faculty of Fisheries and Marine
Science,University of Riau in October 2012. The research aimed to determine the
effect of ...
This research was conducted at the Laboratory of Fish Processing Technology and
Food Chemistry Faculty of Fisheries and Marine Sciences University of Riau, Pekanbaru on
April 2012 to May 2012. The research objective was ...