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    Physical, Chemical, and Functional Characteristic of ‘Wader’(Rasbora jacobsoni), ‘Bader’(Puintius javanicus), and ‘Patin’(Pangasius hypophthalmus) Fillet 

    Witono, Yuli; Wibowo, Yuli; Windrati, Wiwik Siti; Taruna, Iwan; Azkiyah, Lailatul; Akbariwati, Isnairil (2017-03-29)
    Common water fish are abundant in Indonesia, but has low economic value due to its strong smell and softening of its flesh as well as ‘wader’ (Rasbora jacobsoni), ‘bader’ (Puintius javanicus), and ‘patin’ (Pangasius ...
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    Amino Acids Profiles and Chemical Properties of Four Inferior Sea Fishes in Madura, Indonesia 

    Witono, Yuli; Taruna, Iwan; Windrati, Wiwik Siti (2016-09-05)
    This study was intended to identify chemical properties and contents of amino acids of four inferior sea fishes in Madura, Indonesia. The studied fishes were ‘bibisan’ (Apogon albimaculosus), ‘baji-baji’ (Platycephalidae ...
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    ‘Wader’ (Rasbora jacobsoni) Protein Hydrolysates: Production, Biochemical, and Functional Properties 

    Witono, Yuli; Taruna, Iwan; Windrati, Wiwik Siti; Azkiyah, Lailatul; Sari, Tri Norma (2016-09-05)
    Considerable the amounts of Wader (Rasbora jacobsoni) are abundant in Indonesia for all year and also have a low economic value. By using Biduri (Calotropis gigantea) protease, production of wader protein hydrolysate (WPH) ...
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    TELAAH TEKNOLOGI PEMBUATAN GARAM SEDAP HASIL HIDROLISIS DARI IKAN KUWE BERBASIS TEKNIK HIDROLISIS ENZIMATIS MENGGUNAKAN PROTEASE BIDURI 

    Witono, Yuli; Windrati, Wiwik Siti; Zamroni, Iqbal (2016-09-05)
    Teknologi pembuatan garam sedap hasil hidrolisis dari ikan kuwe berbasis teknik hidrolisis enzimatis menggunakan protease biduri telah dipelajari. Tahap penelitian utama dilakukan menggunakan variasi konsentrasi protease ...
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    Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate 

    Witono, Yuli; Windrati, Wiwik Siti; Taruna, Iwan; Afriliana, Asmak; Assadam, Ahib (2016-08-31)
    “Bibisan” fish can be developed into a food flavor using enzymatic hydrolysis. The combination of “Biduri” protease and papain can shorten the time of hydrolysis. Bibisan fish hydrolyzate can be made derived products ...
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    HIDROLISIS ENZIMATIS DARI PROTEASE BIDURI PADA SUBSTRAT AYAM KAMPUNG SEBAGAI FLAVOR ENHANCER ALAMI 

    Witono, Yuli; Windrati, Wiwik Siti (2016-09-05)
    Enzymatic hydrolysis of “biduri” protease for local chicken substrate as reference to produce flavor enhancer was studied. The research was carried out on the variation of biduri protease concentration (0.05; 0.10 and ...
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    Production and Characterization of Protein Hydrolyzate from “Bibisan Fish” (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis 

    Witono, Yuli; Windrati, Wiwik Siti; Taruna, Iwan; Afriliana, Asmak; Assadam, Ahib (2016-09-05)
    This study aimed to product and characterize the physico-chemical and functional properties of protein hydrolysate bibisan fish by enzymatic hydrolysis using enzyme of biduri and papain. The results of physical analysis show ...
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    HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI 

    Witono, Yuli; Taruna, Iwan; Windrati, Wiwik Siti; Ratna, Amelia (2016-09-09)
    Hidrolisat protein ikan merupakan produk yang dihasilkan dar i penguraian protein ikan menjadi senyawa-senyawa berantai pendek karena adanya proses hidrolisis baik oleh enzim, asam, maupun basa. Tujuan penelitian ini adalah ...
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    Industrialization of Modified Cassava Flour (MOCAL/MOCAF) through Cluster industrial Concept: from Opportunity Identification to Market Development 

    Subagio, Achmad; Windrati, Wiwik Siti; Witono, Yuli (2016-09-09)
    One of the best potential crops for food diversification is cassava with carbohydrate, especially starch as the major component. We have successfully developed original modified cassava flour, called MOCAL or MOCAF which ...
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    Savory Salt Production and Characterization from Mixed Fishes Protein Hydrolysates 

    Witono, Yuli; Mananda, Afan Bagus; Windrati, Wiwik Siti; Woo-Won Kang (2016-09-05)
    The aims of the research was to study the production of savory salt from mixed fishes protein hydrolysates (FPH). Savory salt were prepared by adding salt in different concentration (2; 4; and 6 % (g/ml) from mixed FPH). ...

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    Author
    Windrati, Wiwik Siti (10)
    Witono, Yuli (10)
    Taruna, Iwan (6)Afriliana, Asmak (2)Assadam, Ahib (2)Azkiyah, Lailatul (2)Akbariwati, Isnairil (1)Mananda, Afan Bagus (1)Ratna, Amelia (1)Sari, Tri Norma (1)... View MoreSubjectbiduri protease (4)hidrolisat (2)soluble protein (2)Amino Acids Profiles (1)bader (1)Bibisan fish (1)cassava (1)chemical (1)Chemical Properties of Four Inferior Sea Fishes in Madura, Indonesia (1)Cluster Industrial Concept (1)... View MoreDate Issued2016 (9)2017 (1)Has File(s)Yes (10)

    UPA-TIK Copyright © 2024  Library University of Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    University of Jember Repository
    IPB University Scientific Repository
    UIN Syarif Hidayatullah Institutional Repository