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Browsing Technology of the Fishery by Issue Date

Browsing Technology of the Fishery by Issue Date

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Studi Reduksi Urea Pada Daging Ikan Pari (Trygon sephen) dengan Perendaman Dalam Ekstrak Tauge dan Asam Sitrat

Telaumbanua, Putra Wira Hati Siloto (2012-10-16)

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 ...
Pengaruh Fortifikasi Jumlah Konsentrat Protein Ikan Patin (Pangasius hypopthalmus) Yang Berbeda Pada Tahu Terhadap Tingkat Penerimaan Konsumen

Manullang, Benny (2012-10-16)

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 ...
Influnce of cooking time on Quality of boiled catfish (Cryptopterus sp)

Mature. Viktor (2012-10-16)

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 ...
Pengaruh Penggunaan Asap Cair Yang Berbeda Terhadap Mutu Ikan Patin ( Pangasius hypopthalmus) Asap Selama Penyimpanan Pada Suhu Kamar

Siregar, Mara Tagor (2012-10-31)

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, ...
PENGARUH PENAMBAHAN EKSTRAK ROSELA (Hibiscus sabdariffa L) TERHADAP MUTU FILLET IKAN JAMBAL SIAM (Pangasius hyphopthalmus) SEGAR SELAMA PENYIMPANAN SUHU KAMAR

Noviantari (2013-01-08)

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 ...
SHELF LIFE ESTIMATION OF CATFISH (Cryptopterus bicirchis) MACARONI PACKED IN HDPE AND ALUMINIUM FOIL

Siagian, Mardiah Isnaini Amar (2013-01-08)

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 ...
A Study on the Shelf Life of Frozen Catfish Fillet (Pangasius hypopthalmus) Added with Ginger Powder

Freddi (2013-01-08)

The research on shelf life of frozen Catfish fillet added with ginger powder was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science University of Riau in ...
The Effect of Cheese Flavor on Consumer Acceptance Of Catfish Macaroni (Pangasius hypopthalmus)

Kalsum, Umi (2013-01-09)

The research was intended to determine the effect of cheese flavor on consumer acceptance of catfish macaroni. The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries ...
PENGARUH PENAMBAHAN BAYAM (Amaranthus tricolor L) TERHADAP MUTU MAKARONI IKAN SELAIS (Cryptoperus bicirchis)

Merliana, Raja (2013-01-09)

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 Effect of Corn Flavor on Consumer Acceptance of Catfish Macaroni (Pangasius hyphopthalmus)

Zulpikar (2013-01-09)

The research was intended to determine the effect of corn flavor on consumer acceptance of catfish macaroni. The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries ...
PENGARUH PENAMBAHAN LARUTAN JAHE (Zingiberoffcinale) PADA SELAI RUMPUT LAUT (Eucheumacottonii) TERHADAP PENERIMAAN KONSUMEN

Ernawati (2013-01-09)

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 ...
The Influence of Roselle extract (Hibiscus sabdariffa) on Quality Acceptance of Seawed Jam Prepared from Eucheumma cottoni

Dewanti, Amalia (2013-01-09)

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 ...
EFFECTS OF GUAVA LEAF EXTRACT (Psidium guajava) ON QUALITY ENHANCEMENT OF FRESH TILAPIA (Oreochromis niloticus)

Nurhadi (2013-01-09)

The research was conducted at the Laboratory of Fish Processing Technology, Laboratory of Food Chemistry and Laboratory of Food Microbiology, Faculty of Fisheries and Marine Science University of Riau in June 2012. Tilapia ...
The Effect of Seaweed ( Eucheuma cottonii ) on Consumer Acceptance of Dried Noodles

Gunawan, Reski (2013-01-09)

The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in Mei 2012. The research was intended to determine the effect of ...
Quality Characterized Boiled Fish Motan (Thynnichthys polylepis) With Different Boiling Time

Riyanto, Slamet (2013-01-09)

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 INFLUENCE OF THE DIFFERENT PACKAGING MATERIALS ON QUALITY OF FISH NUGGET (CARANX LEPTOLEPIS) STORED IN REFRIGERATOR (5OC)

Nurmasari (2013-01-09)

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 Effect of Addition of Tempe Powder on Consumer Acceptance, Protein, and NPN Composition of fish Protein Concentrate Prepared from Pangasius Catfish (Pangasiushypopthalmus)

Yogie Nugraha, Muhammad (2013-01-09)

The research was performed at the Laboratory of Fish Processing Technology and Laboratory Chemistry of Fisheries and Marine Science Faculty University of Riau, in june 2012. The aim of this research was to evaluate the ...
A Study on Consumer Acceptance of Fish Peanut Brittle Prepared by Addition of Different Amount of Tapioca Flour

Rusdi (2013-01-10)

The research was conducted at the Laboratory of Fish Processing and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in June 2012. The research was intended to determine consumer acceptance of ...
Visceral Protease Activity of Short Bodied Mackerel (Rastrelliger Sp.) at Different pH and Salt Concentrations

Andesba Arifin, Muhammad (2013-01-16)

This research was conducted in the Laboratory of Biochemistry, Faculty of Mathematics and Natural Sciences, University of Riau and Department of Public Works Riau Province in November 2011 to March 2012. This study aimed ...
EFFECT OF DIFFERENT LIQUID SMOKE USE CONSUMER ACCEPTANCE CATFISH (Pangasius hypopthalmus) SMOKE

Rama, Fajri (2013-01-18)

The experiment was conducted at the Laboratory of Fisheries Technology, Food Chemistry and Microbiology-Biotechnology Faculty of Fisheries and Marine Science, University of Riau in January 2012. The purpose of this study ...

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