Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Hens - Onibala"'
Autor:
Hens Onibala
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 21, Iss 1, Pp 87-90 (2010)
This study was aimed to evaluate the mixing process effectiveness of fish meat using a mixing index (Ip). Samples used were Tilapia, Oreochromis niloticus, Walleye pollack surimi, and a mixture of both. The ability of fish meat paste myofibril-protei
Externí odkaz:
https://doaj.org/article/8c4201678df24526ae7e1132c48b03f7
Autor:
Maratade Mopay, Stenly - Wullur, Hens - Onibala, Elvy Like Ginting, Inneke F. M Rumengan, Calvyn F.A Sondak, Deiske A. Sumilat
Publikováno v:
Jurnal Ilmiah PLATAX; Vol 9, No 2 (2021): ISSUE JULY-DECEMBER 2021; 347-355
Sharks are a group of cartilaginous fish that are vulnerable to overfishing. Genetics approaches play an important role in shark conservation. Shark fishing has become the main activity of fishermen in several areas, including in North Sulawesi. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2432d426789eee1a17b1062b816d4d3
https://ejournal.unsrat.ac.id/index.php/platax/article/view/36016
https://ejournal.unsrat.ac.id/index.php/platax/article/view/36016
Autor:
Niki Sirwanto Damopolii, Bertie Kaseger, Lena Damongilala, Hens Onibala, Engel Pandey, Daisy Makapedua, Grace Sanger
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 9, No 3 (2021); 100-108
Eucheuma spinosum as a quality processed product that has added value. Jam is an ingredient with a gel or semi-gel consistency that is made from the pulp of the fruit. The gel or semi-gel consistency in jam is obtained from the interaction of pectin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50fbfe579db4bc892c4a3d2cb402f9ac
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/29920
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/29920
Autor:
Muhammad Jihad Samudra, Nurmeilita Taher, Hens Onibala, Albert Reo, Hanny Mewengkang, Feny Mentang
Publikováno v:
Media Teknologi Hasil Perikanan. 10:23
The quality of fish balls is one of the indicators used in the food industry, this study aims toanalyze the best quality of tuna fish balls with the addition of gelatin flour by increasing theanalysis of water content, ash content, crude fiber conten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e1ca642e3cab26a42fa9149a74d8307
https://doi.org/10.35800/mthp.10.1.2022.38729
https://doi.org/10.35800/mthp.10.1.2022.38729
Autor:
Eklesia Claudia Kereh, Henny A Dien, Josefa T Kaparang, Semuel M Timbowo, Joyce C V Palenewen, Hens Onibala, Grace Sanger
Publikováno v:
Media Teknologi Hasil Perikanan. 10:11
The purpose of this study is to analyze the organoleptic to the condiment granula. Fermenting with long, fermentation, 8 days, 10 days, 12 days, and 14 days are used in this study. The resultof this study using Kruskal-Wallis analysis data. Kruskal-W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea3d79ce697884f7160e7918dca137b0
https://doi.org/10.35800/mthp.10.1.2022.31642
https://doi.org/10.35800/mthp.10.1.2022.31642
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%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaab33c45d2e1addf68239709a2f8bb7
https://doi.org/10.35800/mthp.10.1.2022.31848
https://doi.org/10.35800/mthp.10.1.2022.31848
Autor:
Tuhu Edi Suranta Sembiring, Albert Royke Reo, Lena Jeane Damongilala, Feny Mentang, Hens Onibala, Nurmeilita Taher, Roike Iwan Montolalu
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 8, No 3 (2020); 107-110
Previously, commercial collagen are obtained from mammals and poultry. However, there is a huge concern about Bovine Spongiform Encephalopathy (BSE, “mad cow disease”) and avian influenza from the consumers, that is why many researcher are trying
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10822f2ff4f5d554c9cfbb22740dc4bc
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/29573
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/29573
Autor:
Feny Mentang, Engel Victor Pandey, Helen Jenny Lohoo, Grace Sanger, Hens Onibala, Tita Massie, Hanny Welly Mewengkang
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 8, No 3 (2020); 93-99
Bruguiera gymnorrhiza mangrove plant is one type of mangrove that can be used as a new food source, because this species contains high carbohydrates. The purpose of this study was to treat B. gymorrhiza mangroves into flour and processed into sticks.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d99c4d22574139077f91414b2189ea2
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/29434
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/29434
Autor:
Fauzan Alfianto, Daisy Monica Makapedua, Agnes Triasih Agustin, Grace Sanger, Feny Mentang, Hens Onibala, Verly Dotulong
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 8, No 2 (2020); 58-65
Tujuan penelitian ini. Untuk mendapatkan esktrak kulit buah manggis (Garcinia Mangostana L) yang dikeringkan selama 4 dan 8 hari sebagai bahan pengawet. Hasil yang diperoleh dari ikan cakalang asap yang direndam dalam larutan kulit buah Manggis memil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09c04f541de31460d6eaf42f678173a8
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/27115
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/27115
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 8, No 1 (2020); 14-22
Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e. longer processing time and the presence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87921e84059c4d083dfebc30a2f1cc66
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/26012
https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/26012