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 ...

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 ...

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 ...

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 ...

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 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. ...

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 ...

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 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 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 ...