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Wyszukujesz frazę "nilem fish" wg kryterium: Temat


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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