Results 111 to 120 of about 19,709 (133)

EFEKTIVITAS KUNYIT DAN LENGKUAS PADA PENGAWETAN IKAN KEMBUNG SEGAR

Journal of Environmental Health and Sanitation Technology
Ikan kembung memiliki kandungan protein yang tinggi, karena banyaknya protein dan kandungan vitamin membuat daya tahan kesegaran ikan kembung tidak bertahan lama. Oleh karena itu sering dilakukan pengawetan pada ikan kembung agar bisa disimpan lebih lama. Berdasarkan hasil penelitian didapat bahwa perendaman Kunyit rata-rata daya awet Ikan Kembung pada
Iswono Iswono, null Eccy Lestari Ningsih, Yulia Yulia   +2 more
openaire   +1 more source

PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN

Jurnal Riset Industri Hasil Hutan, 2014
To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood
openaire   +2 more sources

Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants. [PDF]

J Microbiol Biol Educ, 2019
Agustinah W, Warjoto RE, Canti M.
europepmc   +1 more source

Kajian Mikrobiologi pada Produk Ikan Asin Kering yang Dipasarkan di Pasar Tradisional dan Pasar Swalayan dalam Upaya Peningkatan Keamanan Pangan di Kota Jambi [PDF]

, 2015
The researchwas conducted in Jambi city to recognize the microbiology contamination rate of salted fish. There are seven kinds of salted fish that taken from each different kind of market e.g.
Marpaung, R. (Ridawati)
core  

RETENSI DALAM PENGAWETAN KAYU KURANG DIKENAL UNTUK BAHAN BAKU KAPAL TRADISIONAL

Jurnal Riset Industri Hasil Hutan, 2014
The wood stock nowdays is limited, so it is needed the effect to develop the making of boat wood using lesser known wood. In addressing the limited number of wood supply include wood from forest plantations as well as the people that potential is quite large for a variety of purposes.
openaire   +2 more sources

PENGAWETAN RAMAH LINGKUNGAN PADA USAHA BAMBU TRADISIONAL BERORIENTASI EKSPOR DI DESA BELEGA GIANYAR

Buletin Udayana Mengabdi, 2017
Tujuan kegiatan Ipteks bagi Masyarakat (IbM) ini adalah (1) dihasilkan bambu awet yang ramah lingkungan (biodegradable) sebagai bahan baku kerajinan bambu berorientasi ekspor, dengan cara gravitasi di mitra Setiana Bamboo Furniture dan (2) meningkatkan ...
IM. Sutha Negara, IN. Simpen, G.M. Arya Sasmita   +2 more
doaj  

PENGAWETAN SEBELAS JENIS KAYU DENGAN METODE RENDAMAN PANAS-DINGIN

Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2017
A study on the treatability of eleven wood species was carried out using hot and cold soaking  treatment  methods  with Koppers Formula  7 as preservative. Specimens measuring 50 cm x 5 cm x 5 cm were soaked  in five  and ten percent preservative  solution for  a duration  of one, two, and three hours and then allowed to cool while the timber is still ...
Barly Barly, Pipin Permadi
openaire   +1 more source

Pengaruh cara pengawetan terhadap sifat fisis kulit kelinci rex berbulu

Majalah Kulit, Karet, dan Plastik, 1994
This experiment was done to compare the preservation (curing) method of for Rex rabbit skin on their physical properties tensile strength, tear strength and stick-tear strength. The raw material used in this experiment were 36 pieces rabbit skin. The skins were divided into three curing methods were salted, dry salted and combination dry salted and ...
openaire   +3 more sources

TEKNOLOGI PENGAWETAN RAMAH LINGKUNGAN UNTUK PENGERAJIN BAMBU TRADISIONAL BERORIENTASI EKSPOR DI DESA BELEGA GIANYAR

Buletin Udayana Mengabdi, 2017
Tujuan kegiatan pengabdian ini adalah (1) dihasilkan bambu awet yang ramah lingkungan (biodegradable) sebagai bahan baku kerajinan bambu berorientasi ekspor, dengan cara gravitasi di mitra Setiana Bamboo Furniture dan (2) meningkatkan mutu dan kualitas ...
I.M.S. Negara, I.N. Simpen, G.M.A. Sasmita   +2 more
doaj  

Diversifikasi Produk Olahan Telur Itik Di Makassar (Diversification of Processed Products Duck Eggs in Makassar) [PDF]

, 2016
Kebutuhan telur asin di Makassar semakin meningkat seiring dengan banyaknya permintaan masyarakat terhadap telur yang digunakan sebagai sumber pangan yang praktis, bergizi dan higienis. Program IbM ini bertujuan untuk meningkatkan kemampuan masyarakat ...
Abdullahi, A. B. (Alima), suar, S. (Syam), Wadi, A. (Ahmad)   +2 more
core