Search Results - "Syamdidi"

Application of Placket Burman Design Analysis for Optimization of the Physico-Chemical Properties of Multispecies Surimi by Suryaningrum, Theresia Dwi, Octavini, Hasta, Irianto, Hari Eko, Sinurat, Ellya, Syamdidi, Syamdidi, Ikasari, Diah, Nurbayasari, Rhodiah, Rahmawati, Rahmawati

“…The application of Plackett-Burman design in investigating the effect of physicochemical attributes of multispecies surimi was performed. The surimi was made…”
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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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Screening of Significant Variables for Sliced Frying Fish Ball using Plackett–Burman Design by Syamdidi Syamdidi, Theresia Dwi Suryaningrum

“…Screening of significant variables of Sliced Frying Fish Ball (Basreng) has been conducted using Plackett-Burman Design, a statistical method commonly used to…”
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The Production of Nanoparticles Chitosan from Crustaceans Shell Using the Top-down Method by Syamdidi, Sidauruk, Helita, Munandar, Aris, Haryati, Sakinah

“…Research on the manufacture of nanoparticles of chitosan through top-down method has a limited publication. Most of the research on chitosan nanoparticles was…”
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Quality Deterioration of Boiled Salted Carp Fish (Cyprinus carprio), Processed using Different Cooking Methods, During Chilling Storage by Theresia Dwi Suryaningrum, Syamdidi Syamdidi

“…Study on quality changes of boiled salted Carp  fish, processed using different cooking  methods during chilling storage has been conducted. The  study was…”
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THE USE OF CHEMICAL ADDITIVES FOR FISHERIES PRODUCT PRESERVATION by Mr Syamdidi

“…Preservation  is  a  common  practice  in  processed  food products  including  fisheries  product.The purpose of preservation in food  is not only maintain…”
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Penggunaan Kappa Karaginan sebagai Bahan Penstabil Saus Tomat by Irianto, Hari Eko, Susianti, Ari, Darmawan, Muhammad, Syamdidi, Syamdidi

“…            Penelitian pemanfaatan kappa‑karaginan sebagai bahan penstabil saus tomat telah dilakukan. Karaginan ditambahkan dalam pembuatan saus tornat pada…”
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Karakteristik Cumi-Cumi Analog dari Surimi Ikan Patin (Pangasius hypopthalmus) dengan Menggunakan berbagai Jenis Pati by Suryaningrum, Theresia Dwi, Syamdidi, Syamdidi, Asmanah, Asmanah, Haryati, Sakinah

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Produksi Kitin Skala Pilot Plant dari Cangkang Rajungan (Portunus spp.) by Putro, Sumpeno, Syamdidi, Syamdidi, Wibowo, Singgih

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Karakteristik Serat Nano Komposit Kitosan-Polivinil Alkohol (PVA) dari Cangkang Rajungan melalui Proses Electrospinning by Darmawan, Muhamad, Syamdidi, Syamdidi, Yennie, Yusma, Wibowo, Singgih

“…Kitosan merupakan salah satu polimer alam yang dapat digunakan sebagai bahan pembuat serat nano. Namun demikian, serat nano yang dibuat dari kitosan saja tidak…”
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PENAMBAHAN BAHAN PEMBENTUK GEL DALAM PEMBUATAN SURIMI DARI IKAN PATIN (Pangasius hypophthalmus) by Suryaningrum, Theresia Dwi Suryaningrum Dwi, Ikasari, Diah, Syamdidi, Syamdidi

“…Kajian tentang pengolahan surimi dari ikar patin (P. hypophthalmus) dengan menggunakan karaginan atau kalsium laktat 0,05% sebagai bahan pembentuk gel telah…”
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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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Characteristics of squid analog from catfish (Pangasius hypopthalmus) surimi using various starches by Suryaningrum, T D, Syamdidi, Asmanah, Haryati, S

“…Squid analog is a product processed from surimi, which has elastic texture, white colour and specific of squid taste. Research on processing of analog squid…”
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Production of chitosan-polyvinyl alcohol (PVA) composite nanofiber by electrospinning method by Darmawan, M, Syamdidi, Yennie, Y, Wibowo, S

“…Chitosan is one of the natural polymers that can be used as material for nanofiber. Nanofiber made from chitosan alone could not produce a good nanofiber…”
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Karakteristik Cumi-Cumi Analog dari Surimi Ikan Patin (Pangasius hypopthalmus) dengan Menggunakan berbagai Jenis Pati by Theresia Dwi Suryaningrum, Syamdidi Syamdidi, Asmanah Asmanah, Sakinah Haryati

“…Cumi-cumi analog merupakan produk olahan tiruan dari surimi yang memiliki tekstur elastis, warna putih dan rasa khas cumi-cumi. Penelitian pembuatan cumi-cumi…”
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Penggunaan Berbagai Garam dan Bumbu Pada Pengolahan Pindang Ikan Lele Dumbo (Clarias gariepinus) by Suryaningrum, Theresia Dwi, Syamdidi, Syamdidi, Rizki, Erna Maya

“…Telah dilakukan penelitian untuk mengetahui teknik pengolahan pindang ikan lele. Penelitian ini dibagi menjadi 2 tahap yaitu penelitian pendahuluan untuk…”
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Produksi Kitin Skala Pilot Plant dari Cangkang Rajungan (Portunus spp.) by Sumpeno Putro, Syamdidi Syamdidi, Singgih Wibowo

“…ABSTRAK Penelitian ini dimaksudkan untuk mencari konsentrasi NaOH teknis (technical grade) dan waktu ekstraksi optimum dalam proses pengolahan kitin dari…”
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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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Kajian Fisiologis Lobster Air Tawar (Cherax quadricarinatus) pada Suhu Dingin Sebagai Dasar untuk Penanganan dan Transportasi Hidup Sistem Kering by Ikasari, Diah, Syamdidi, Syamdidi, Suryaningrum, Theresia Dwi

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PENAMBAHAN BAHAN PEMBENTUK GEL DALAM PEMBUATAN SURIMI DARI IKAN PATIN (Pangasius hypophthalmus) by Theresia Dwi Suryaningrum Dwi Suryaningrum, Diah Ikasari, Syamdidi Syamdidi

“…Kajian tentang pengolahan surimi dari ikar patin (P. hypophthalmus) dengan menggunakan karaginan atau kalsium laktat 0,05% sebagai bahan pembentuk gel telah…”
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