Search Results - "Ikasari, Diah"

Evaluation On Tuna Loin Handling As Raw Materials To Improve The Quality Of Frozen Tuna Loin in Ambon by Theresia Dwi Suryaningrum, Diah Ikasari

“…Tuna fishing in Ambon is mostly conducted by small scale fishers using small boats (1.5 GT) and traditional fishing gear. The caught tuna was loined on board…”
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Characteristics of Cookies Formulated with Fish Protein Concentrate Powder Produced from Snakehead Fish ( Channa striata ) Extraction By-Product by Ikasari, Diah, Hastarini, Ema, Suryaningrum, Theresia Dwi

“…Snakehead fish ( Channa striata ) is known as a species which is consumed by local people as functional food due to its benefits in the post operation recovery…”
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Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna (Euthynus sp.) Processed with Red Fermented Rice and Nitrite Salt by Suryaningrum, Theresia Dwi, Ikasari, Diah, Syamdidi

“…This study aimed to determine the effect of red fermented rice and nitrite salt as natural coloring on the sensory and nutritional properties of mackerel tuna…”
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Proximate Composition, Texture Performance and Sensory Evaluation of Lindur Fruit-Potato Simulation Chips Enriched With Shrimp (Penaeus Vannamei) Shell Powder by Diah Ikasari, Ema Hastarini

“…Study aimed to investigate the utilization of shrimp shell powder in the production of lindur fruit-potato simulation chips, which was assessed using proximate…”
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Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil by Diah Ikasari, Suryanti Suryanti, Theresia Dwi Suryaningrum

“…The study aimed to investigate the chemical and organoleptic characteristics of smoked tilapia fish fillets which were produced using different drying process…”
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Determination and Optimization of Flour for Producing Crispy Baby Tilapia using Plackett Burman Design and Central Composite Design Method by Syamdidi Syamdidi, Diah Ikasari, Hasta Octavini

“…Research on processing of crispy baby tilapia (Oreochromis niloticus) was conducted to obtain type and proportion of flour on this product with central…”
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Quality Changes of Pangasius Fillets During Ice Storage by Diah Ikasari, Theresia Dwi Suryaningrum

“…Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding…”
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EFFECT OF SLAUGHTERING TECHNIQUES ON THE QUALITY OF FRESH “PATIN SIAM “ CATFISH (Pangasius hypopthalmus) STORED AT AMBIENT TEMPERATURE by Diah Ikasari, Theresia Dwi Suryaningrum

“…Fish handling is one of factors that affect fish quality deterioration, including slaughtering technique. In this study, the quality deterioration of fresh…”
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PRODUCTION OF SEMI REFINE CARRAGEENAN (SRC) FROM FRESH Kappaphycus alvarezii USING MODIFIED TECHNIQUE WITH MINIMUM USE OF FUEL by Jamal Basmal, Diah Ikasari

“…Semi refine carrageenan (SRC) is generally produced by cooking dried Kappaphycus alvareziiinto hot alkali solution at temperature of 80ºC for 2 hours. However,…”
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Characteristics of Kamaboko from Catfish (Clarias Gariepinus) Surimi Processed with Carrot and Beet Root as Filler and Natural Food Colorants by Theresia Dwi Suryaningrum, Hari Eko Irianto, Diah Ikasari

“…The objective of the  study was to investigate  the effect of beet root  and carrot as filler and natural food colourant on the  chemical, physical  and…”
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Evaluasi Mutu Tuna Loin Segar untuk Sashimi yang Diolah di atas Perahu Selama Penanganan dan Distribusinya Di Ambon by Suryaningrum, Theresia Dwi, Ikasari, Diah, Octavini, Hasta

“…Penelitian ini bertujuan untuk mengevaluasi mutu tuna loin segar untuk sashimi yang diolah di atas perahu oleh nelayan skala kecil di kota Ambon. Pengamatan…”
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Glass transition considerations on the oxidation rate of linolenic acid in high solid gelatin/polydextrose systems by Ikasari, Diah, Paramita, Vilia Darma, Kasapis, Stefan

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Mechanical vs calorimetric glass transition temperature in the oxidation of linoleic acid from condensed κ-carrageenan/glucose syrup systems by Ikasari, Diah, Paramita, Vilia Darma, Kasapis, Stefan

“…Lipid oxidation remains a concern leading to deterioration of the organoleptic quality in processed goods, but it should be minimized by considering changes in…”
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The effect of mechanical glass transition temperature on the oxidation rates of omega fatty acids in condensed biopolymer matrices by Ikasari, Diah, Paramita, Vilia D., Kasapis, Stefan

“…The concept of glass transition has been used in food products to study their stability, extending shelf life and enhancing organoleptic desirability. This…”
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Glass transition effects on the molecular transport of caffeine from condensed k-carrageenan/polydextrose systems by Ikasari, Diah, Paramita, Vilia Darma, Kasapis, Stefan

“…We investigate the effect of added KCl on the glass transition of potassium-κ-carrageenan/polydextrose and molecular transport of caffeine. Samples were…”
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Pendugaan Umur Simpan Kerupuk Ikan Lele Dumbo (Clarias gariepinus) Panggang dalam Kemasan Plastik Metalik dan Polipropilen by Ikasari, Diah, Suryaningrum, Theresia Dwi, Arti, Inti Mulyo, Supriyadi, Supriyadi

“…Tujuan dari penelitian ini adalah menentukan umur simpan kerupuk ikan lele dumbo panggang menggunakan pendekatan model kadar air kritis dengan 2 jenis kemasan…”
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Mechanical versus calorimetric glass transition temperature in the diffusion of nicotinic acid from a condensed gelatin/glucose syrup system by Ikasari, Diah, Paramita, Vilia Darma, Kasapis, Stefan

“…Condensed systems of 25% (w/w) bovine gelatin (Mw = 173 kDa) or 25% (w/w) fish gelatin (Mw = 60 kDa) with 59% (w/w) glucose syrup and 1% (w/w) nicotinic acid…”
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Effect of Kappaphycopsis cottonii powder/konjac composite on the characteristics of tuna (Thunnus sp.) fish balls by Nurhayati, Agusman, Basmal, Jamal, Ikasari, Diah, Kusumawati, Rinta, Munifah, Ifah

“…The effect of Kappaphycopsis cottonii powder/konjac composite as a natural thickener in fish balls formulation was investigated. A series of combinations of K…”
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Karakteristik Kerupuk Panggang Ikan Lele (Clarias gariepinus) dari Beberapa Perbandingan Daging Ikan dan Tepung Tapioka by Suryaningrum, Theresia Dwi, Ikasari, Diah, Supriyadi, Supriyadi, Mulya, Inti, Purnomo, Agus Heri

“…Penelitian ini bertujuan untuk mempelajari  karakteristik kerupuk panggang dari ikan lele  (Clarias gariepinus) yang diolah dengan perbandingan daging ikan dan…”
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Penggunaan Bakteri Asam Laktat dan Lemak Sapi dalam Pengolahan Limbah Tuna menjadi Sosis Fermentasi by Ikasari, Diah, Syamdidi, Syamdidi, Suryaningrum, Theresia Dwi

“…Penelitian penggunaan bakteri asam laktat dan lemak sapi dalam pengolahan sosis fermentasi ikan tuna telah dilakukan. Tetelan daging tuna dan lemak sapi yang…”
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