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    Wyświetlanie 1-6 z 6
    Tytuł:
    The Influence of Concentration of Acetic Acid and Pepsin Enzyme in Nilem Fish Skin Collagen Extractionto the Amount of Rendement Produced
    Autorzy:
    Junianto, Junianto
    Iskandar, Iskandar
    Rizal, Achmad
    Damayanti, Windi
    Powiązania:
    https://bibliotekanauki.pl/articles/1055270.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Enzyme pepsin
    Osteochilus hasselti
    collagen
    extraction
    nilemfish
    skin
    Opis:
    The added value of nilem fish skin needs to be increased. The purpose of this study is to determine the concentration of acetic acid solution combined with the pepsin enzyme in the extraction of collagen from nilem fish skin that is necessary to obtain the highest yield/renderment. The study employed an experimental research method that used a completely randomized factorial design. The first treatment is the concentration of acetic acid solution. This consists of three levels, namely 0.5M, 0.7M and 0.9M. The second treatment is the concentration of the enzyme pepsin. This in turn consists of three levels, namely 0.5 %, 1.0 % and 1.5% (weight / weight). The parameters observed were collagen renderment. The results showed that the combination treatment concentration of 0.7 M solution of acetic acid by the pepsin enzyme at 1.0%, in the extraction of collagen from fish skin, produce the highest yield compared to other combinations. The renderment yield is 6.18%.
    Źródło:
    World News of Natural Sciences; 2018, 21; 164-170
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Analysis of Stingray Catches which Landed in Fish Landing Site of Labuan Bajo, West Manggarai Regency of East Nusa Tenggara
    Autorzy:
    Asut, Helena
    Hamdani, Herman
    Junianto, Junianto
    Dewanti, Lantun Paradhita
    Powiązania:
    https://bibliotekanauki.pl/articles/1076712.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Aetobatus narinari
    Dasyatis kuhlli
    Himantura granulata
    Himantura uarnak
    Pastinachus sephen
    Sex Ratio
    Stingray
    Stingray Size
    Stingray Type
    Taeniura lymma
    Opis:
    The purpose of the study was to determine the sustainability status of Stingray capture to determine the feasibility of catching Stingray in the waters of West Manggarai Regency. The research method used is the survey method, and this was conducted in July 2018 until mid-September 2018. The parameters studied included the type of Stingray, size and sex ratio. The results showed that the Stingray species found were A. narinari, D. kuhlii, H. granulata, H. uarnak, P. sephen, and T. lymma, with species diversity still stable (H' = 1,4). The average size of Stingray species caught makes it, however, not worth catching. Comparison of the Stingray sex ratio shows that T. lymma and H. granulata species were unbalanced, thus they should not be caught. D. kuhli and H. uarnak are still in balance so they can still be harvested. Based on conservation status in IUCN, the stingray that had the most severe threat status was H. granulata and H. uarnak, thus, these should not be harvested at all.
    Źródło:
    World News of Natural Sciences; 2019, 24; 89-99
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Addition of squid ink (Loligo vulgaris Lamarck, 1798) on tortilla chips to favorite levels
    Autorzy:
    Lestari, Rina
    Junianto, Junianto
    Mulyani, Yuniar
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1076686.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Level of Favorite
    Loligo vulgaris
    Squid Ink
    Tortilla chips
    Opis:
    This research aims to determine the amount of squid ink that can be added into the make up of tortilla chips in order to obtain the most preferred product according to organoleptic panelist preference. This research was carried out at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University, which began on May 6, 2019 until May 10, 2019. The research was carried out experimentally and consisted of 4 squid ink treatments, namely, control, 0.75%, 1% and 1.25%. The parameters observed were the level of organoleptic preference (appearance, aroma, texture and taste) of tortilla chips and performed by 20 semi-trained panelists. The results of the study concluded that the addition of squid ink to the manufacture of Tortilla chips by 1% was the most preferred treatment, as based on organoleptic characteristics, with media values 7 and alternative values 7.62.
    Źródło:
    World News of Natural Sciences; 2019, 25; 155-167
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup
    Autorzy:
    Karimah, Qurrata Ayuni
    Junianto, Junianto
    Liviawaty, Evi
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1076661.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Ostheochilus hasselti
    bonylip barb meat
    cream soup
    preference level
    Opis:
    Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.
    Źródło:
    World News of Natural Sciences; 2019, 26; 146-156
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Characteristics of Gillnet Fishing Gear and Vessel Construction in Fish Landing Base of Karangsong, Indramayu, Indonesia
    Autorzy:
    Apriliani, Izza M.
    Hasan, Zahidah
    Junianto, Junianto
    Kusnadi, Nadia Maudina
    Powiązania:
    https://bibliotekanauki.pl/articles/1076849.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    construction
    fishing ports
    fishing units
    gillnetter
    millenium net
    Opis:
    This research study was intended to provide information in order to model an ideal construction of Gillnet fishing practices in PPI Karangsong, in order to support the feasibility of optimum catch. Fish Landing Base (PPI) Karangsong is the most active fishing port in Indramayu. The dominant fishing activity in the Karangsong PPI is gillnet fishing at around 71.4% of the total fishing units. The type of gillnet utilized in Indramayu is commonly called the ‘gillnet millennium’ and it is constructed out of Poly Amide monofilament. The gillnet vessel itself has a hull shaped in the form of a hard chin bottom. Based on this research, it can be concluded that each region has specific fishing unit characteristics that vary in accordance with the conditions of the waters.
    Źródło:
    World News of Natural Sciences; 2019, 23; 75-83
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Addition of carrageenan fluor on preference level of mackerel nugget
    Autorzy:
    Fatimah, Shinta Siti
    Pratama, Rusky Intan
    Junianto, Junianto
    Liviawati, Evi
    Powiązania:
    https://bibliotekanauki.pl/articles/1078459.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    carrageenan flour
    elasticity level
    mackerel nuggets
    Opis:
    This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.
    Źródło:
    World News of Natural Sciences; 2019, 22; 180-189
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-6 z 6

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