Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Dini Surilayani"'
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 2 (2023)
Tilapia fillets are produced to be easier to process and are expected to increase fish consumption. Tilapia fillets with the addition of 60% picung seed extract had a post-mortem phase of 13 days. Picung seeds serve as preservatives because they cont
Externí odkaz:
https://doaj.org/article/237a2c572b0a4cdaaaff341b73671cd2
Autor:
Devi Faustine Elvina Nuryadin, Sakinah Haryati, Indra Taruna Widodo, Aris Munandar, Dini Surilayani, Ginanjar Pratama, Afifah Nurazizatul Hasanah
Publikováno v:
Food ScienTech Journal, Vol 4, Iss 1, Pp 28-36 (2022)
Bontot from Domas Village, Pontang District, Serang Regency is a fish jelly product. The manufacture of Bontot produces fish skin waste with a percentage of 10% of the whole weight of the fish. This waste can be reduced by applying the concept of zer
Externí odkaz:
https://doaj.org/article/e10c4913f4e54827b99d481700ed1b67
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 18, Iss 1 (2023)
Pemanfaatan ikan bandeng sebagai bahan baku pengolahan abon memiliki potensi untuk dikembangkan karena disukai oleh konsumen dan memiliki daya simpan yang cukup baik. Salah satu titik kritis masa simpan abon ikan adalah penggunaan teknik pengemasanny
Externí odkaz:
https://doaj.org/article/095105ba4b3e4898a7388721efab992b
Autor:
Afifah Nurazizatul Hasanah, Aris Munandar, Dini Surilayani, Sakinah Haryati, Rifki Prayoga Aditia, Mulkas Hadi Sumantri, Ginanjar Pratama, Bhatara Ayi Meata
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 2, Pp 113-120 (2021)
Dried noodles are one of the foods favored by people in Indonesia. The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Ind
Externí odkaz:
https://doaj.org/article/0f46be983c844df796a9837868e077fd
Autor:
Hanifah Fitriani, Aris Munandar, Dini Surilayani, Sakinah Haryati, Ginanjar Pratama, Bhatara Ayi Meata, Afifah Nurazizatul Hasanah, Rifki Prayoga Aditia
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 2, Pp 101-107 (2021)
Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without wate
Externí odkaz:
https://doaj.org/article/2e4dadc1b4f44f24b6e2012b92910404
Publikováno v:
Arwana: Jurnal Ilmiah Program Studi Perairan. 5:96-104
Natural ingredients that have sunscreen activity, namely galangal (Alpinia galanga) have a role in absorbing UV rays. Seaweed (Turbinaria. conoides) contains alkaloids, tannins, antioxidants, fucoxanthin. Many cases of skin damage due to harmful cosm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c11d4dd4af53f1131dff52116f722ea
https://doi.org/10.51179/jipsbp.v5i1.1945
https://doi.org/10.51179/jipsbp.v5i1.1945
Publikováno v:
Arwana: Jurnal Ilmiah Program Studi Perairan. 5:88-95
Ulva lactuca is one of the green seaweeds that widely developed as a cosmetic preparation. U. lactuca has the potential to be used as seaweed salt and the residue of seaweed salt can be used as a body scrub preparation material. In addition, natural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44870e6e8a4244fb5a702cc33b2cb6ad
https://doi.org/10.51179/jipsbp.v5i1.1943
https://doi.org/10.51179/jipsbp.v5i1.1943
Autor:
Ririn Irnawati, Dini Surilayani
Publikováno v:
Jurnal Pengabdian Masyarakat Indonesia. 3:221-227
Ikan hasil tangkapan sampingan (HTS) merupakan ikan non target yang ikut tertangkap pada alat tangkap. Jumlah ikan HTS cukup besar berkisar 25-74% dari total ikan hasil tangkapan. Ikan HTS hingga kini masih menjadi problem dan tantangan dalam pengelo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5063dbedbcdf2b2fda18f6afc13ab0b5
https://doi.org/10.52436/1.jpmi.958
https://doi.org/10.52436/1.jpmi.958
Publikováno v:
Jurnal Perikanan Unram. 13:209-219
Tulang ikan bandeng Chanos chanos berpotensi diolah menjadi tepung karena pada tulang ikan memiliki kandungan kalsium yang tinggi diantara bagian tubuh ikan lainnya. Pengolahan makanan dengan tepung tulang ikan bandeng belum banyak dilakukan sehingga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e2c6cbb9c3eae7d65f29508ce7148e4
https://doi.org/10.29303/jp.v13i1.463
https://doi.org/10.29303/jp.v13i1.463
Publikováno v:
Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ. 10:72-77
Salah satu ikan hasil tangkapan sampingan (HTS) yang belum termanfaatkan adalah ikan pari. Karakteristik ikan pari dan bau pesing/amoniak menyebabkan pemanfaatannya minim, bahkan kurang diminati. Salah satu pengolahan yang tepat untuk ikan pari adala
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a853d5e09d6e66fc091afd38ec35e523
https://doi.org/10.32699/ppkm.v10i1.3662
https://doi.org/10.32699/ppkm.v10i1.3662