Results 71 to 80 of about 1,643 (173)

A Systematic Review of Biofloc Technology and Periphyton in Giant Freshwater Prawn (Macrobrachium rosenbergii) Aquaculture

Aquaculture, Fish and Fisheries, Volume 6, Issue 2, April 2026.
Biofloc technology and periphyton‐based systems enhance the sustainable production of giant freshwater prawn (Macrobrachium rosenbergii). A PRISMA‐guided review (2005 – 2024) shows that BFT improves survival (75 – 78 %) and feed efficiency, while periphyton supports natural productivity in grow‐out.
Md. Abdul Halim, Dania Aziz, Aziz Arshad, Nur Leena W. S. Wong, Fadhil Syukri, M. M. Nabi, Ariful Islam, Debashis Kumar Mondal   +7 more
wiley   +1 more source

Effect of Salak Seed Flour (Salacca edulis) and Tapioca Flour Addition on the Quality of Chicken Meatballs

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
The meatballs are a food that all people of various ages favor because they taste good and are nutritious. In this study, chicken meatballs will be made with salak seed flour and tapioca flour. The purpose of this study was to determine the effect of the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs
Ismuning Ismuning Dinar Rahmani, Ulya Sarofa, Sri Winarti   +2 more
openaire   +1 more source

Characteristics of Biodegradable Foam with Proportional Treatment of Tapioca Flour and Soybean Peel Flour with Added Glycerol

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
The food industry has increased so the need for food packaging has also increased. One of the packaging that is often used is Styrofoam, where Styrofoam contains chemical substances namely styrene, butyl hydroxytoluene, and polytyrene which can migrate to food and is harmful to humans because it is carcinogenic.
Arini Rista Fauzi, Ulya Sarofa, Dedin F Rosida   +2 more
openaire   +1 more source

Acceptability of Grasshopper Nugget Flour as a High-Protein Functional Food

Health Dynamics
Background: Nugget products enhanced with locust flour are being explored as a novel source of functional food due to their high protein content, which plays a vital role in maintaining human health. Locusts, commonly consumed in parts of Africa and Asia,
Sherly Maureta Santi, Mitha Faula Rusdiyana, Ria Novita Sari, Riska Nabela Andini Putri, Arya Ulilalbab, Nuzul Dwi Utami, Nining Tyas Triatmaja   +6 more
doaj   +1 more source

The Strength of Moulding Sand Consisting of a Mixture of Bentonite, Tapioca Flour, and Sago Flour as a New Binder Formula to Improve the Quality of Al-Si Cast Alloy

Journal of Mechanical Engineering Science and Technology, 2017
The major factors determining the quality of sand casting products are the base sand and the composition of the sand mould and the binding material. In the foundry industry, the most commonly used binder for creating sand moulds is bentonite.
Andoko Andoko, Riana Nurmalasari, M. Alfian Mizar, Retno Wulandari, Poppy Puspitasari, Avita Ayu Permanasari   +5 more
doaj   +1 more source

Effect of Added Tapioca Flour Concentration on the Physicochemical Characteristics of Orange Leaf Nori (Acanthus ilicifolius)

Jurnal Ilmiah Platax
. Jeruju is one of the mangrove plants that has a fairly high nutritional content and has the potential to be developed as an alternative raw material for making nori. This study aims to determine the effect of the addition of tapioca flour concentration
Nur Fitri Septiani, Rifki Prayoga Aditia, Devi Faustine Elvina Nuryadin   +2 more
doaj   +1 more source

Pengaruh Komposisi Bahan Baku dan Kadar Perekat Tepung Tapioka Terhadap Kualitas Briket dari Campuran Daun Ketapang dan Tempurung Kelapa

Infotekmesin: Media Komunikasi Ilmiah Politeknik Cilacap
Ketapang leaves are an example of biomass that can be used to make briquettes. However, ketapang leaves produce a low calorific value, so they require additional ingredients to increase the calorific value, one of which is coconut shell.
Hanan Izdihar Rashif Hunsa, Rosita Dwityaningsih, Ilma Fadlilah, Zhilal Shadiq, Sari Sekar Ningrum   +4 more
doaj   +1 more source

Product development of tortilla chips from white glutinous corn and cassava starch with addition of sodium bicarbonate [PDF]

BIO Web of Conferences
Tortilla chips, a popular corn-based snack originating from Mexico, are the focus of this research due to their potential for nutritional enhancement and improved sensory qualities.
Rosida, Rosalinda Balqis
doaj   +1 more source

The effect of level substitution of tapioca flour with local indonesian tuber flour on the physicochemical quality of local chicken sausage

Jurnal Ilmu Peternakan dan Veteriner Tropis
This study aimed to evaluate the effect of substituting tapioca flour with local Indonesian tuber flours on the physicochemical quality of chicken sausages.
Muhammad Mar'ie Sirajuddin, Azchar P. P. Putra   +1 more
doaj   +1 more source

PENGARUH BEBERAPA BAHAN BAKU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI RENGGINANG SINGKONG (Manihot utilissima Pohl)

Jurnal Teknologi dan Industri Pangan, 2019
Cassava rengginang is a traditional food having similar shape to rice rengginang but is made from cassava. The objective of this research was to know the effects of raw material on the physical and senso-ry characteristics of cassava rengginang.
Hadi Munarko, Sugiyono
doaj   +1 more source