Fish Scientiae (E-Journal)
Not a member yet
216 research outputs found
Sort by
KARAKTERISTIK FISIKO-KIMIA KITOSAN DAN OLIGO KITOSAN KULIT UDANG (Litopenaeus vannamei)
Full text linkThis study aims to make chitosan and oligo-chitosan and studied its characteristics. The parameters tested in this study were moisture, ash, protein and fat content. Characteristics of chitosan depolimerasi process into oligo-chitosan were significantly lower levels of protein, ash, fat, white and degrees but there was an increase of water content, because due to the drying process was not optimal. Moisture, protein, ash content, white degree and viscosity of chitosan and oligochitosan were still below the quality standard due to less optimal deproteinization, demineralization, deacetylation and depolymerization. The higher of ash was decreasesolubility and viscosity of chitosan and oligo-chitosan
KAJIAN PENGOLAHAN PERMEN RUMPUT LAUT (Glacilaria Sp) DENGAN KONSENTRASI GULA YANG BERBEDA TERHADAP TINGKAT PENERIMAAN KONSUMEN
Full text linkThis study research the effect of sugar adding on seaweed processing with the different concentration on consumer acceptance fase. Contribute from this research are to know the optimal sugar concentrate on processing seaweed candy. This research use 4 (four) treatments are the sugar adding concentrate 25 gram, 50 gram,75 gram and 100 gram. Result is showing that the different sugar concentrate adding are significant on water base and very significant effect on dust power and carbohydrate, which D is the best treatment
OPTIMALISASI PEMBERIAN PUTIH TELUR AYAM RAS UNTUK MENINGKATKAN KEMEKARAN KERUPUK IKAN BELUT
Full text linkThis study aims to find the optimal concentration of egg whites to increase efflorescence swamp eel crackers with treatment A without giving egg white, egg white treatment B adding 25 ml, treatment C the addition of 50 ml of egg white and egg white treatment D adding 75 ml. All treatments are performed replications with three replications completely randomized design. Parameters measured were protein content, moisture content, carbohydrate content, crispness test, efflorescence and sensory test. Based on the results of this study concluded giving egg whites to increase the protein content and efflorescence and crispy swamp eel crackers and meet industry standards of Indonesia
PEMETAAN PERUBAHAN PEMANFAATAN LAHAN MANGROVE MENJADI LAHAN BUDIDAYA TAMBAK STUDI KASUS TAMBAK DESA SEBAMBAN BARU KABUPATEN TANAH BUMBU PROVINSI KALIMANTAN SELATAN
Full text linkThe purpose of this study was to determine the change in mangrove use to aquaculture. The research was conducted in the village of Sebamban Baru, Sungai Loban District, Tanah Bumbu Regency of South Kalimantan Province. processing of Landsat ETM imagery for mapping mangrove and ponds land use change from 2001and 2010 using ER Mapper software version 7.0.The results showed that the change of mangrove land in the village of Sebamban Baru from 2001 to 2010. 2001 based on the interpretation of the image of vast mangrove 482,321 ha and 254,731 ha of ponds wide, whereas in 2010 there isa change widespread utilization of mangroves into fishponds 346,814 ha and368,542 ha. cause land area of 135 507 ha of mangrove decline and an increase inponds 135,507 hectares wide. From the ecological aspect is emphasized that the formation of spatial coastal areas in Tanah Bumbu district must consider the mangrove forests, and keep doing aquaculture activities and still maintain mangrove conservation by setting the ratio of mangrove land available if the location was built fishpond
DISTRIBUSI KLOROFIL-a PADA MUSIM TIMUR DI PERAIRAN SPERMONDE PROPINSI SULAWESI SELATAN
Full text linkClorophyl-a is one of Parameter that really determining primary productivity in thesea. Clorophyll-a data from MODIS AQUA/TERRA satellite that take from LAPAN (Lembaga Penerbangan dan Antariksa Nasional) in Pare-Pare about data from each week start from Oktober 2007-June 2009 (east season). According to the research result, we obtained an information that clorophyl-a consentration on season west washigh enough were is 0.15 – 1.15 mg/m3. High Clorophyll-a consentration is always near the island and beach area or coastal area due to the effect of nutrient supply that come from continent
Karakteristik Protein dan Nitrogen Non Protein Daging Ikan Cucut Lanyam (Charcharhinus limbatus) (Characteristics of Protein and Non Protein Nitrogen in Lanyam Shark Muscle)
Full text linkoai:ojs3.fishscientiae.ulm.ac.id:article/4The aim of these research were to study the characteristics of protein and non protein nitrogen contained in Lanyam shark muscle, to obtain the protein solubility curve and iso-electric point. This research begins with the analysis of protein solubility of shark muscle at several levels of pH (from 1.5-12 with intervals of 0.5),. Then, performed classification of shark muscle protein nitrogen solubility in some solvents by using the classification Osborn, to observed the influence of the process of washing and boiling on non-protein nitrogen and urea in shark muscle and to study the thermal stability of muscle protein with differential scanning calorimetric study. Based on protein solubility of Lanyam muscle at pH 1.5 to 12 obtained two points which is minimum solubility at pH 4.5 and pH 9. Based on the classification Osborn, Lanyam muscle contained albumin (28.64%), globulin (13:44%), prolamin (03.29%), glutelin (33.70%). Observation of non-protein nitrogen levels indicated that the washing process was very effective to reduce non-protein nitrogen levels up to 62.34% and urea levels up to 58% . Differential Scanning Calorimetry Study of Lanyam mince showed two types of protein that has a different stability to heat and after added 2.5% NaCl formed a peak which is a fusion of both these protein