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QUALITY ASSESSMENT OF SMOKED SELAIS (Cryptopterus bicirrhis) RESULTS USING LABAN WOOD SMOKE WITH DIFFERENT METHODS FOR THE STORAGE ROOM TEMPERATURE

Suryanto, Ambrosius; Desmelati; Mirna Ilza2 (2014-03-01)

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 ...

EFFECT OF DIFFERENT TYPES OF QUALITY PACKAGING BILIS (Mystacoleuseus padangensis) DRY STORED IN ROOM TEMPERATURE

Yulhendra, Syafri (2013-07-31)

The research was conducted to evaluate fresh bilis (Mystacoleuseus padangensis) freshness level to know the nutritional content of fresh and dried bilis and know the best type of packaging for the product dried bilis. Total ...

A STUDY ON CONSUMER ACCEPTANCE OF TILAPIA ABON (Oreochromis niloticus) WITH THE ADDITION WHITE OYSTER MUSHROOM (Pleurotus ostreatus)

Tato’ Alik, Agustinus (2013-07-23)

This research was carried out to evaluate consumer acceptance of tilapia abon fortified with white oyster mushroom. Tilapia weighing 400-600 g each was taken from a fish market in Pekanbaru. Four types of fish abons were ...

THE EFFECT OF ADDITION OF SEAWEED (Eucheuma cottonii) ON CONSUMER ACCEPTANCE OF SQUID BALLS

Muliati, Lilis (2013-07-15)

The study was intended to examine the effect of addition of seaweed on consumer acceptance of squid ball. About 2 kg squid was taken from a fish market in Pekanbaru. Four types of squid balls were prepared from squid meat ...

FORTIFIED OF FISH PROTEIN CONCENTRATE (Pangasius hypopthalmus) IN HUMP BANANA NUGGET (Musa paradiciaca) ABOUT CONSUMER ACCEPTANCE

Syaputra, Dedy (2013-06-26)

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 ...

FATTY ACID PROFILE OF POND CULTURED CATFISH (Pangasius hypophthalmus) LIVER

Alamsyah, Jonny (2013-06-14)

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 ...

THE INFLUENCE OF DIFFERENT PACKAGING MATERIAL TO THE QUALITY OF PANGASIUS CATFISH NORI (Pangasius hypopyhalmus) STORED AT ROOM TEMPERATURE

Saib, Muhammad Ali (2013-04-16)

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 Study of Catfish (Pangasius hypophthalmus) Freshness by Handling with Different Systems

Friski, Yogi (2013-03-01)

The objective of this research was to determine the differences of freshness level of catfish were treated with different systems. By using the experimental method that is experimenting with giving different treatment to ...

Pemanfaatan Limbah Cangkang Udang Menjadi Kitosan dan Aplikasinya Sebagai Bahan Penjernih Air

Zulaftori, Muhammad (2013-02-19)

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 effect of addition of Fish Protein Concentrate on quality of instant sago noodle during room temperature storage

Yenni (2013-02-05)

The research was conducted in August to September 2012 at the Laboratory of Fish Processing Technology, Food Chemistry and Food Microbiology and Biotechnology Faculty of Fisheries and Marine Sciences, University of Riau. ...

STUDI PENGOLAHAN DENDENG LUMAT IKAN PATIN (Pangasius hyphopthalmus)

Saputra, Joni (2013-02-02)

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 ...

A STUDY OF THE USE CITRONELLA XTRACT (Cimbopogon citratus) AT THE FISH PROCESSING LOMEK (Harpodon nehereus) SMOKED

Anggara, Jaka (2013-01-29)

Lomek fish products rise every year, in 2006, the total products of Lomek reach to 480, 9 ton and in 2007; they rise to 644, 1 ton. Until today, the utilization of Lomek fish is still relatively minor, just only drainage ...

Quality Characteristics of Cryptopterus Catfish Cracker Fortified With White Mushroom (Pleurotus ostreatus)

Paulo Bukit, Jimi (2013-01-29)

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 ...

Shelf-Life of Cryptopterus Catfish (Cryptopterus sp) Treated with Cumin (Coleus amboinicus) and Stored at Refrigerated Temperature (50C)

Sari Dewi, Puspa (2013-01-23)

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 ...

Shelf-Life of Catfish Mystus (Mystus nemurus) Treated with Turmeric-Gingger Mixture and Stored at Refrigerarated Temperature (5oC)

Gotner Oloan, Sitinjak (2013-01-23)

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 ...

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 ...

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 ...

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 ...

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 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 ...

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