Karakteristik Fisik Dan Kimia Tepung Silase Limbah Ikan Gabus (Channa Striata) Dengan Penambahan Konsentrasi Tepung Kiambang Terfermentasi

The objective of this research was to observe the physical and chemical characteristics of fish waste silage with the addition of flour Salvinia molesta. The research used the completely randomized design (CRD) with fermented flour kiambang as treatment and repeated three times. The parameters were bulk density as physical analysis, and chemical analysis (ash content, protein content, fat content and crude fiber). The results showed that different of ratio concentration Salvinia molesta flour had significant effect on bulk density, protein content, fat content, crude fibre and but didn\u27t give significant effect on ash content

Karakteristik Nata De Seaweed (Eucheuma Cottonii) Dengan Perbedaan Konsentrasi Rumput Laut Gula Aren

The objective of this research was to determine the effect of concentration of seaweed and palm sugar to the quality of nata de seaweed. This research used factorial randomized block design with two treatments and 3 replications. The treatmens were different concentration of seaweed at 1%, 2%, and 3% and different amount of palm sugar at 7.5%, 10%, and 12.5%. The parameters observed were yield, thickness, elasticity, water content and insoluble dietary fiber of the nata. The treatment of seaweed and palm sugar with increased concentrate tended to decrease the water content of nata de seaweed, while the insoluble dietary fiber content of nata de seaweed tended to increase with treatment of seaweed and palm sugar with increased concentrate. The best treatment in this research was the treatment of 10% palm sugar and 3% seaweed (G2R3) resulting nata with insoluble dietary fiber of 1.89%

Aktivitas Reduksi Merkuri Pada Bakteri Yang Diisolasi Dari Air Dan Sedimen Di Sungai Musi

This study aims to isolate mercury resistant bacteria from water and sediment in Pulau Salah Nama which located on the River Musi Palembang, characterized mercury resistant bacteria growing at the highest concentration of HgCl2 and test the power of these bacteria in reducing mercury. The research was conducted from June 2015 until September 2015 using experimental methods laboris and descriptive data analysis. Reasecrh consissted of several stages, including sampling, bacterial isolation, characterization to determine the type of bacteria and mercury reducing power of bacteria. Isolation of bacteria produced 10 isolates. A1 was bacteria isolated from water and A2 was bacteria isolated from sediment. From 10 isolates selected 2 isolates of the higest concentration of HgCl2. Selected isolate A1 have the lowest mercury reduction power of 39.26% and selected isolate A2 have the highest mercury reduction power of 65.93%. In control medium without inoculant a decline in mercury concentration of 39.44%. Based on the characterization of the bacteria biochemical activity known A1 and A2 were Bacillus subtili

Karakterisitik Fisiko-Kimia Dan Sensori Bakso Ikan Gabus (Channa Striata) Dengan Penambahan Genjer (Limnocharis Flava)

The purposes of this research were investigated the physicochemical and sensory characteristics of snakehead fish ball with yellow velvetleaf addition. The research was conducted on January until March 2016. The research method was used randomized block design (RBD). The treatments were 0%, 5%, 10%, and 15% of yellow velvetleaf addition. The parameters of this research was chemical analysis such as water content, ash content, protein content, lipid content, carbohydrate content, and fiber; physical analysis were elasticity; colour and sensoric analysis (texture, taste, colour and aroma). The results showed that treatment gave significant effect on ash content, water content, ash content, protein content, and fiber content; lightness and sensoric analysis (taste and colour), but there were no effect to lipid content, carbohydrate content and elasticity, chrome and hue. The concentration of water, ash, protein, and fiber were 63.32%-69.27%, 1.21%-6.44%, 14.69%-20.61%, 0.93%-5.65% respectively. The lightness of this fish ball were54.23%-6676%. Color sensory analysis of fish ball were 3.28-3.86 and taste were 3.17-3.36. The best treatments were A2 (10% yellow velvetleaf addition)