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Jurnal TILAPIA最新文献

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Efektivitas Penambahan Asam Cuka (CH3COOH) Dengan Dosis yang Berbeda Pada Lokan / Kijing (Pilsbryoconcha Sp.) Crispy 加入醋酸(CH3COOH)与脆饼Sp (Pilsbryoconcha Sp)不同剂量的剂量
Jurnal TILAPIA Pub Date : 2020-03-15 DOI: 10.30601/TILAPIA.V1I1.990
Oppi Anggraini
{"title":"Efektivitas Penambahan Asam Cuka (CH3COOH) Dengan Dosis yang Berbeda Pada Lokan / Kijing (Pilsbryoconcha Sp.) Crispy","authors":"Oppi Anggraini","doi":"10.30601/TILAPIA.V1I1.990","DOIUrl":"https://doi.org/10.30601/TILAPIA.V1I1.990","url":null,"abstract":"Local kijing is one of the organisms contained in the mill stream that precisely located in Aceh Singkil. Based on observations of kijing in Aceh Singkil utilization is still not optimal due to the information and knowledge society in the processing of raw materials is still minimal. Therefore, a snack product made in the form of crispy kijing. The purpose of this study was to determine the protein and organoleptic content of crispy kijing with the addition of vinegar acid (CH3COOH) concentration 0%, 5%, 10% dan 15%. The research method is experimental laboratories. The results of testing the protein content at the vinegar concentration of 0%, 5%, 10% and 15% amounted to 26.3; 19.69; 24,63; dan 26,46. The highest content of crispy kijing protein is the addition of 15% vinegar acid concentration. Organoleptic results of crispy kijing with the addition of 0% vinegar acid concentration of 8.31 μ μ ≥ 8.63, 5% vinegar acid concentration of 8.25 μ μ ≥ 8.41, 10% vinegar acid concentration of 8 ≤ μ ≥ 8,24, and 15% vinegar acid concentration of 7.85 ≤ ≥ 8.25 so that the crispy kijing / lokan is suitable for consumption.","PeriodicalId":366067,"journal":{"name":"Jurnal TILAPIA","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122791021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Pengaruh Suhu Kalsinasi Terhadap Nilai Rendemen CaO Cangkang Tiram (Crassostrea Gigas) 温度对牡蛎壳修正价值的影响(Crassostrea Gigas)
Jurnal TILAPIA Pub Date : 2020-01-31 DOI: 10.30601/TILAPIA.V1I1.1007
Lia Handayani, Reza Zuhrayani, Nadia Putri, Riska Nanda
{"title":"Pengaruh Suhu Kalsinasi Terhadap Nilai Rendemen CaO Cangkang Tiram (Crassostrea Gigas)","authors":"Lia Handayani, Reza Zuhrayani, Nadia Putri, Riska Nanda","doi":"10.30601/TILAPIA.V1I1.1007","DOIUrl":"https://doi.org/10.30601/TILAPIA.V1I1.1007","url":null,"abstract":"Oyster shell contained more than 60% of calcium carbonate.it can be used as natural calcium source. Calcium oxide (CaO) can be converted from natural calcium carbonate (CaCO3) at high temperature with decomposition reaction. The purpose of this research was to isolating calcium oxide and to know the yield of CaCO3 decomposition. Calcined samples oyster shells flour is at 500ºC, 700ºC,  900°C and 1100ºC for 2 hours. The sequential data yield of CaO obtained was 96.65%; 96.57%; 60.41% and 54.67%.","PeriodicalId":366067,"journal":{"name":"Jurnal TILAPIA","volume":"06 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124468197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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