The Effect of Addition the Different Concentration of Tapioca Flour on Consumer Acceptance of Surimi Catfish (Clarias Gariepinus) Fishball [PDF]
, 2016 This research aimed to determine the effect of addition the different concentration of tapioca flour on consumer acceptance of surimi catfish (Clarias gariepinus) fishball. The methode for this research was experimental methode with completely randomized
Dewita, D. (Dewita) +2 more
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MULTISPECIES REVENUE FUNCTION ESTIMATION FOR NORTH PACIFIC GROUNDFISH FISHERIES [PDF]
Multiproduct, multispecies revenue functions are estimated for the midwater and bottom-trawl pollock fisheries off Alaska. There are strong year and seasonal effects on coefficient estimates, and the technology is joint in outputs for each major ...
Felthoven, Ronald G. +4 more
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Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi [PDF]
, 2014 Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some ...
Moosavi-Nasab, M., Yousefi, A.
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Author response for "Effect of furcellaran incorporation on gel properties of sardine surimi"
, 2021 Tanyamon Petcharat +2 more
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Study of Consumer Acceptance on Tilapia (Oreochromis Niloticus) Surimi Nugget [PDF]
, 2017 The study of consumer acceptance on tilapia (Oreochromis niloticus) surimi nugget was conducted in Fisheries Product Technology Laboratory, and Fisheries Product Chemical Laboratory, Faculty of Fisheries and Marine University of Riau in April 2017.
Buchari, D. (Dewita) +2 more
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Structural Characterization and Application of Crosslinked Soybean Protein Isolate-Based Oleogel Containing κ-Carrageenan: A Promising Approach for Surimi Product Development [PDF]
Xiaoqing Yang +6 more
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Karakteristik Kekian Berbahan Baku Surimi Ikan Kurisi (Nemipterus Nematophorus) Dengan Penambahan Daging Ikan Yang Berbeda [PDF]
, 2015 Kekian merupakan produk diversifikasi perikanan dimana tekstur menjadi salah satu parameter penting penentuan mutu produk. Bahan baku yang digunakan untuk membuat kekian yang baik adalah surimi dari jenis daging ikan berwarna putih seperti ikan kurisi ...
Amalia, U. (Ulfah) +2 more
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Tanggung Jawab Bank terhadap Pemblokiran Uang dalam Rekening Nasabah secara Sepihak (Kasus : Putusan No.638/pdt.g/2011/pn.jkt.sel) [PDF]
, 2017 Bank dalam menjalankan USAhanya harus berlandaskan pada prinsip kehati-hatian untuk menjaga kepercayaan masyarakat. Bank sebagai lembaga keuangan tidak selalu mengikuti prosedur yang ada dan terkadang melakukan kesalahan yang merugikan nasabanya ...
Budiharto, Sartika Nanda Lestari, Indhira Kharisma Suci*
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APLIKASI LARUTAN ATUNG (Parinarium glaberimum, Hassk) DAN KONSENTRASI TEPUNG PADA PENGOLAHAN BAKSO DARI SURIMI DAGING MERAH IKAN TUNA PADA KELOMPOK USAHA MASYARAKAT DI PARIGI WAHAI SERAM UTARA [PDF]
, 2020 Fredy Pattipeilohy +6 more
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SqualenSurimi is a myofibrillar fish protein, extracted mainly from marine fish, which is commonly used to produce fish balls, crab imitation products, and various other seafood substitutes.
Ida Royanti +9 more
doaj +1 more source