Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Henny Adeleida Dien"'
Autor:
Giuseppina Chianese, Ernesto Fattorusso, Orazio Taglialatela-Scafati, Elena Grimaldi, Iole Paoletti, Maria Antonietta Tufano, Giovanna Donnarumma, Barbara Calcinai, Rihab F. Angawi, Henny Adeleida Dien, Giorgio Bavestrello
Publikováno v:
Marine Drugs, Vol 9, Iss 12, Pp 2809-2817 (2011)
The chemical investigation of an Indonesian specimen of Theonella swinhoei afforded four aurantosides, one of which, aurantoside J (5), is a new compound. The structure of this metabolite, exhibiting the unprecedented N-α-glycosidic linkage between
Externí odkaz:
https://doaj.org/article/81db44be052645c492a8154490485922
Autor:
Henny Adeleida Dien, Roike Iwan Montolalu, Feny Mentang, Siegfried Berhimpon, Fahrul Nurkolis
Publikováno v:
Open Access Macedonian Journal of Medical Sciences. 10:1200-1206
Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without i
Publikováno v:
Jurnal Ilmiah Tatengkorang. 6:22-29
Tempat pelelangan ikan (TPI) adalah tempat transaksi penjualan ikan dan hasil laut baik secara lelang maupun tidak, yang terletak di dalam pelabuhan atau Pangkalan Pendaratan Ikan (PPI). Masalah utama yang dihadapi oleh kelompok nelayan, bahwa ikan s
Autor:
Buhit Arjuna Febrianto Sinurat, Eunike L Mongi, Verly Dotulong, Henny Adeleida Dien, Albert R Reo, Feny Mentang
Publikováno v:
Media Teknologi Hasil Perikanan. 10:29
Fish in a fresh state has good quality so the selling value is high, conversely if the fish is less freshhas a low quality so the price is low. Freshness in fish has a very important role in determining thequality of fishery products. The freshness o
Autor:
Gabriella Amelia Makanoneng, Feny Mentang, Henny Adeleida Dien, Hens Onibala, Joyce Christiana Valencia Palenewen, Daisy Monica Makapedua
Publikováno v:
Media Teknologi Hasil Perikanan. 10:7
The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract and to determine the effect of adding pineapple extract on the fermentation process and total lactic acid bacteria. With the addition of 0%, 5%, 10%, 15%,
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 8, No 1 (2020); 26-30
Komoditi Cakalang fufu (ikan asap) Sulawesi Utara dapat dikatakan sebagai exotic indogenous food , namun masih diperhadapkan dengan beberapa permasalahan, antara lain; penampilan produk masih terbatas, produk belum dikemas karena dirasa sulit, sehing
Autor:
Semuel Marthen Timbowo, Annisa Iqlima, Daisy Monica Makapedua, Agnes Triasih Agustin, Henny Adeleida Dien, Josefa Tety Kaparang, Grace Sanger
Publikováno v:
MEDIA TEKNOLOGI HASIL PERIKANAN; Vol 7, No 2 (2019); 46-51
Wooden fish products that are usually processed traditionally have a weakness, namely deposit of tar in food ingredients which endangers health and air pollution that is not environmentally friendly. Today's wood processing is the high content of Pol
Autor:
Inneke Fm Rumengan, jeane T Sumaraw, Deiske A. Sumilat, Reiny A. Tumbol, Henky Manoppo, Henny Adeleida Dien
Publikováno v:
Jurnal Ilmiah PLATAX; Vol 7, No 1 (2019): ISSUE JANUARY-JUNE 2019; 243-255
The objective of this research was to obtain probiotic bacteria isolated from the digestive tract of catfish Clarias batracus , to evaluate its effect on growth performances and survival rate of carp. After purified, the bacteria was identified throu
Autor:
Debriga Putra, Daisy Monica Makapedua, Alfret Luasunaung, Deiske A. Sumilat, Hens Onibala, Henny Adeleida Dien, Roike Iwan Montolalu
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 8, No 3 (2020); 100-106
Decline quality of Tuna as a result of abuse temperature and long shelf life time. Histamine, microbial and sensory odours become one of the global problems that can cause health problems. Large number of bacteria dominated in viscera area rather tha
Publikováno v:
MEDIA TEKNOLOGI HASIL PERIKANAN; Vol 6, No 2 (2018); 42-47
Produk pasta (intermediet product) penyedap rasa alami merupakan bahan dasar bumbu dari sebagian kecil produk pasta penyedap rasa ikan Cakalang untuk menjadi pasta semi preserve. Tujuan penelitian ini untuk menghitung dan menganalisis Angka Lempeng T