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Wyszukujesz frazę "nilem fish" wg kryterium: Temat

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    Wyświetlanie 1-3 z 3
    Tytuł:
    Effect of concentration of Osteochilus hasselti (Valenciennes, 1842) skin gelatin on ice creams preferences level
    Autorzy:
    Fadhiilah, Fadhiilah
    Junianto, Junianto
    Zahidah, Hasan
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1062757.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Javakarp
    Osteochilus hasselti
    Osteochilus vittatus
    gelatin
    ice cream
    nilem fish
    preference level
    skin
    Opis:
    This research aims to determine the concentration of the use of nilem skin gelatin in order to obtain the most preferred ice cream. The treatment is the concentration of the use of nilem skin gelatin 0.2%, 0.3%, 0.4%, and CMC 0.4% (control) of the total mixture of ice cream ingredients (full cream milk powder, skim, stabilizer, emulsifier, and water) with 4 repetitions. The parameters observed were the level of preference for the color, aroma, texture, and taste of ice cream. The most preferred ice cream is obtained by using nilem skin gelatin at a concentration of 0.4%.
    Źródło:
    World Scientific News; 2019, 133; 145-157
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effectiveness of potassium diformate in artificial feed against the growth rate of Nilem fish Osteochilus hasselti (Valenciennes, 1842) seed
    Autorzy:
    Yustiati, Ayi
    Chaerani, Amanda Shafira
    Rosidah, Rosidah
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1068623.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Growth Rate
    Nilem Fish
    Osteochilus hasselti
    Potassium diformate
    Opis:
    Nilem fish is an endemic fish in West Java that has the potential to be developed into superior aquaculture products. The effect of feed additives on growth can help in increasing the protein synthesis process so that the fish growth process can be optimal. This research was carried out at the Ciparanje Experimental Pond Hatchery at the Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, from October 1 2018 to November 20 2018. The research method was carried out experimentally with Completely Randomized Design (CRD). This study used four treatments which were repeated three times. The treatment in this study consisted of adding potassium diformate to artificial feed at doses of 0%, 0.1%, 0.3%, and 0.5% per 100 grams of feed. The parameters observed in this study were survival, growth rate, feed efficiency, and water quality. The analysis used was the f test and descriptive analysis. The survival rate, growth rate and feed efficiency range from 87.08% -93.75%, 2.22% -2.26% and 41.21%-47.69% respectively. The addition of potassium diformate to artificial feed up to 0.5% per 100 grams of feed can be used as a feed additive in nilem fish cultivation.
    Źródło:
    World Scientific News; 2019, 132; 244-255
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The effect of Osteochilus hasselti (Valenciennes, 1842) bone gelatin addition toward jelly candy’s preferences level
    Autorzy:
    Caecar, Lingga Mayang
    Junianto, Junianto
    Haetami, Kiki
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1062835.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Osteochilus hasselti
    bone
    gelatin
    jelly candy
    nilem fish
    preference level
    Opis:
    The purpose of this research is to determine the concentration of gelatin of nilem fish bone from the panelists. The method used in the research was an experimental method with four treatments of gelatin addition, which are 9%, 10%, and 11% gelatin of nilem fish bone, and addition of 10% of commercial gelatin from the total weight of the material (sucrose, glucose syrup, flavor, citric acid and water). The parameters observed as panelists' preferences are the appearance, flavor, taste and texture which were performed by semi-trained panelists. The data obtained were analyzed using Friedman Test, Multiple Comparison and Bayes Method. The most preferred jelly candy by the panelists is the treatment of adding 10% gelatin of nilem fish bone with a median value of apperance was 7, flavor was 7, taste and texture was 9.
    Źródło:
    World Scientific News; 2019, 127, 3; 139-152
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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