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All Journal Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Aryani Aryani
Universitas Palangkaraya
Agriculture, Biological Sciences & Forestry

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KAJIAN PENGOLAHAN PERMEN RUMPUT LAUT (Glacilaria Sp) DENGAN KONSENTRASI GULA YANG BERBEDA TERHADAP TINGKAT PENERIMAAN KONSUMEN Aryani Aryani
Fish Scientiae Vol 3 No 1 (2013): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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Abstract

This study research the effect of sugar adding on seaweed processing with the different concentration on consumer acceptance fase. Contribute from this research are to know the optimal sugar concentrate on processing seaweed candy. This research use 4 (four) treatments are the sugar adding concentrate 25 gram, 50 gram,75 gram and 100 gram. Result is showing that the different sugar concentrate adding are significant on water base and very significant effect on dust power and carbohydrate, which D is the best treatment.
KAJIAN PEMBERIAN ASAM ASKORBAT (VITAMIN C) DENGAN KONSENTRASI YANG BERBEDA TERHADAP KETENGIKAN ABON IKAN LELE (Clarias batrachus) Aryani Aryani; Evnaweri Evnaweri
Fish Scientiae Vol 4 No 1 (2014): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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Abstract

This research study about of the added ascorbic acid with different concentrate on fish abon rancidity which storage on day-1 and day-15, the parameters is chemist and organoleptic. Contribute from this researchs are to know the optimally ascorbic acid concentrate on make fish abon. This research use 4 (four) treatments are: no added ascorbic acid, added ascorbic acid 1%, 2% and 3%. Result from this research are added ascorbic acid with the different concentrate no significant to water basis but to lipid, rancidity and organoleptic significant and very significant inter treatment, which treatment A is the best during day-1 storage, and treatment D is the best during day-15storage.
Co-Authors Evnaweri Evnaweri