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Wyszukujesz frazę "Ahmad, Fadhilah" wg kryterium: Autor


Wyświetlanie 1-2 z 2
Tytuł:
Length-Weight Relationship and Catch Size of Bigeye Tuna (Thunnus obesus) Landed in Benoa, Bali, Indonesia
Autorzy:
Ahmad, Fadhilah
Dewanti, Lantun Paradhita
Arnenda, Gussasta Levi
Rizal, Achmad
Powiązania:
https://bibliotekanauki.pl/articles/1076794.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Benoa Fishing Port
Bigeye tuna
Thunnus obesus
catch size
isometric
length-weight
main catch
Opis:
The research was conducted at the Tuna Fisheries Research Station, Denpasar, Bali, in July 2018 (3 weeks duration). There were several types of high-value fish incorporated into this research: tuna, skipjack, shrimp, cob, mackerel, snapper, squid, reef fish (grouper, baronang, lobster / barong shrimp) and ornamental fish. Seaweed processing was also assessed. Benoa Fishing Port is one of the tuna landing base bases in Indonesia. It is the main port in Bali Province and ranks beside Muara Baru (Jakarta), Pelabuhan Ratu (West Java) and Cilacap (Central Java). This research aim to identified length-weight relationship, and proportion of proper catch size of bigeye tuna. Herein, bigeye tuna (Thunnus obesus) was identified visually and then assessed. The first identifier is the large size of the eye. The growth pattern of big eye tuna (Thunnus obesus) landed in Benoa Fishing Portis is isometric, where the length increase is equal to weight gain (isometric positive). The length distribution of big eye tuna was in range of 81-170 cm FL (334 fishes are obtained), and the distribution of weights varied in size from 11-95 kg, with the most common catch size being in the range of 16-20 kg (95 fishes). Of note, 60% of the fish had not reached the proper catch size.
Źródło:
World News of Natural Sciences; 2019, 23; 34-42
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
Autorzy:
Palupi, Eny
Nurdin, Naufal M.
Mufida, Ghina
Valentine, Fadhilah N.
Pangestika, Ricter
Rimbawan, Rimbawan
Sulaeman, Ahmad
Briawan, Dodik
Filianty, Fitry
Powiązania:
https://bibliotekanauki.pl/articles/28408452.pdf
Data publikacji:
2024-03-07
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
calorie
extruded food
high-fiber food
satiety
obesity
Opis:
Low intake of dietary fiber is closely related to an increased risk of various non-communicable diseases globally. This study aimed to develop a formulation for high-fiber extrudate based on purple sweet potato and kidney bean and evaluate the nutritional value of the products and their satiety index after consumption. Optimization of the formula was carried out using four levels of purple sweet potato flour substitution with kidney bean flour: 0, 20, 30, and 40% (w/w). The extrudates were obtained using a double-screw extruder at 60°C, with the auger, screw, and cutter speeds of 40, 40 and 50 Hz, respectively. The satiety index determination involved 16 subjects with body mass index in optimal range, and data from the visual analogue scale (VAS) questionnaire were used at 0, 30, 60, 90, 120, 150, and 180 min after consumption of the test food. The product with the highest substitution (40%) of kidney bean was selected as the best based on the sensory acceptability and nutritive value – contents of protein and total fiber were 13.20 and 17.00 g in 100 g dry matter, respectively. The estimated shelf-life of this extrudate was 19 months. Satiety index values for commercial cereals, extruded purple sweet potato, and extruded purple sweet potato with kidney bean were 99, 104, and 140, respectively. This research showed that the consumption of high-fiber extruded sweet potato with kidney bean could significantly extend the feeling of fullness with low energy contribution so that it might prevent excess calorie intake contributing to overweight and obesity.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 1; 82-91
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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