Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "tilapia" wg kryterium: Temat


Wyświetlanie 1-2 z 2
Tytuł:
Effect of Stocking Density on Water Quality of Tilapia (Oreochromis niloticus Linnaeus, 1758) in Round Container with Current and Venturi Aeration System
Autorzy:
Nariswari, Shalsabilla
Yustiati, Ayi
Rostini, Iis
Suryadi, Ibnu Bangkit Bioshina
Powiązania:
https://bibliotekanauki.pl/articles/1030997.pdf
Data publikacji:
2020
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Current
Microbubble
Oreochromis niloticus
Round Container
Stocking Density
Tilapia
Venturi Aeration
Water Quality
Opis:
This research aims to determine the optimal stocking density for the water quality of tilapia in a round container with current and venturi aeration system. Research was conducted at the Aquaculture Laboratory Building 4th, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. The research method was carried out experimentally using the Completely Randomized Design (CRD) method consisting of three treatments with five replications, namely stocking density treatment with 15 fish, 22 fish, 30 fish using 15 L water in a container. The fish used are 3-5 cm of tilapia fry. Fish were treated for 40 days. The feed given is 5% biomass which is updated every 10 days. The parameters observed were water quality consist of temperature, dissolved oxygen (DO), pH, ammonia levels which were measured every 10 days. Based on the research results, it was concluded that the best treatment was stocking density of 15 fish/15 L in a round container with current and venturi aeration system with an average temperature of 26 °C, dissolved oxygen of 5.62 mg/l, pH of 7.09, ammonia levels 0.007 mg/l.
Źródło:
World Scientific News; 2020, 145; 397-408
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Effect of Garlic Extract Addition on Tilapia Skin Gelatin Based Edible Coating Towards Antimicrobial Properties and Fish Meatball’s Shelf Life
Autorzy:
Reynaldi, Ahmad
Rostini, Iis
Afrianto, Eddy
Rochima, Emma
Powiązania:
https://bibliotekanauki.pl/articles/1058047.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
E. coli
Pseudomonas aeruginosa
Salmonella typhimurium
Staphyllococcus aureus
TPC
edible coating
extract
garlic
pH values
shelf life
tilapia gelatin
Opis:
The purpose of this research is to determine the best concentration and effect of garlic extract incorporated on tilapia skin gelatin-based edible coating to preserve and extend the shelf life of fish meatball at cold storage. This research was conducted from May 2018 until October 2018 on Fisheries Product Processing Laboratory of The Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. The garlic extract conducted with maceration method with ethanol 96% was performed at Organic Chemical Laboratory FMIPA Universitas Padjadjaran, and for TPC test, inhibition test of edible coating Tilapia’s fish-skin with garlic extract was conducted in Microbiology and Molecular Biotechnology Laboratory of Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental method with 5 treatments which is meatballs without edible coating. The addition of garlic extract was done with various concentration at 0%, 1%, 1.5%, 2%. The observations were Total Plate Count (TPC) test, inhibition zone test against Pseudomonas aeruginosa, and pH value. The results showed that the best treatment is 2% garlic extract with TPC value 1.1×105 cfu/g during 14 days of storage and concluded that it could extend the shelf life of meatball until 14 days, pH value was 7.03 and inhibition zone against P. aeruginosa was 7.01 mm. The addition of garlic extract on tilapia skin gelatin-based edible coating could extend the shelf life of fish meatballs until 14 days on cold storage.
Źródło:
World Scientific News; 2019, 134, 2; 74-85
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

    Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies