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1

The effect of increased scale of production on fish silage quality

100%
Junianto, Afrianto E.
World Scientific News
|
2019
|
tom 118
2

The effect of addition mocaf flour to the preference level of gray eel catfish sausage

81%
Elang M., Liviawaty E., Junianto, Rochima E.
World Scientific News
|
2018
|
tom 112
3

Effect of difference filter media on Recirculating Aquaculture System (RAS) on tilapia (Oreochromis niloticus) production performance

81%
Tanjung R. R. M., Zidni I., Iskandar, Junianto
World Scientific News
|
2019
|
tom 118
4

Ocean currents, temperature, and salinity at Raja Ampat Islands and the Boundaries Seas

81%
Nugraha A. P., Purba N. P., Junianto, Sunarto
World Scientific News
|
2018
|
tom 110
5

The effect of red tilapia bone gelatin powder addition on preference level of panna cotta

81%
Ardiansyah, Junianto, Kurniawati N., Rochima E.
World Scientific News
|
2019
|
tom 115
6

Effect of concentration of Osteochilus hasselti (Valenciennes, 1842) skin gelatin on ice cream’s preferences level

81%
Fadhiilah, Junianto, Hasan Z., Rochima E.
World Scientific News
|
2019
|
tom 133
7

Study of freshness of mackerel (Rastrelliger kanagurta (Cuvier, 1816)) at Rancaekek market, Resik market and Tanjungsari market

81%
Hakim G., Junianto, Liviawaty E., Hasan Z.
World Scientific News
|
2018
|
tom 114
8
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Characteristics of Gillnet fishing gear and vessel construction in fish landing base of Karangsong, Indramayu, Indonesia

81%
Apriliani I. M., Hasan Z., Junianto, Kusnadi J. N. M.
World News of Natural Sciences
|
2019
|
tom 23
This research study was intended to provide information in order to model an ideal construction of Gillnet fishing practices in PPI Karangsong, in order to support the feasibility of optimum catch. Fish Landing Base (PPI) Karangsong is the most active fishing port in Indramayu. The dominant fishing activity in the Karangsong PPI is gillnet fishing at around 71.4% of the total fishing units. The type of gillnet utilized in Indramayu is commonly called the ‘gillnet millennium’ and it is constructed out of Poly Amide monofilament. The gillnet vessel itself has a hull shaped in the form of a hard chin bottom. Based on this research, it can be concluded that each region has specific fishing unit characteristics that vary in accordance with the conditions of the waters.
9

Risk analysis of Trans Papua corridor road infrastructure development in West Papua and Papua Province of Indonesia

81%
Rizal A., Junianto, Sahidin A.
World Scientific News
|
2019
|
tom 126
10

Difference effect of mouth width size and operating depth of Sodo (push net) on the catch of Rebon shrimp (Acetes indicus H. Milne Edwards, 1830) in Tanah Kuning waters, North Kalimantan, Indonesia

81%
Rahmayani, Hamdani H., Junianto, Izza A. M.
World Scientific News
|
2019
|
tom 133
11

The effect of glycerol concentration as a plasticizer on edible films made from alginate towards its physical characteristic

81%
Khairunnisa S., Junianto, Zahidah, Rostini I.
World Scientific News
|
2018
|
tom 112
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Addition of squid ink (Loligo vulgaris Lamarck, 1798) on tortilla chips to favorite levels

81%
Lestari R., Junianto, Mulyani Y., Pratama R. I.
World News of Natural Sciences
|
2019
|
tom 25
This research aims to determine the amount of squid ink that can be added into the make up of tortilla chips in order to obtain the most preferred product according to organoleptic panelist preference. This research was carried out at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University, which began on May 6, 2019 until May 10, 2019. The research was carried out experimentally and consisted of 4 squid ink treatments, namely, control, 0.75%, 1% and 1.25%. The parameters observed were the level of organoleptic preference (appearance, aroma, texture and taste) of tortilla chips and performed by 20 semi-trained panelists. The results of the study concluded that the addition of squid ink to the manufacture of Tortilla chips by 1% was the most preferred treatment, as based on organoleptic characteristics, with media values 7 and alternative values 7.62.
13
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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The effect of Osteochilus hasselti (Valenciennes, 1842) bone gelatin addition toward jelly candy’s preferences level

81%
Caecar L. M., Junianto, Haetami K., Rostini l.
World Scientific News
|
2019
|
tom 127
|
nr 3
14
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Sensory evaluation of bonylip barb fish meat cream soup

81%
Karimah Q. A., Junianto, Liviawaty E., Pratama R. I.
World News of Natural Sciences
|
2019
|
tom 26
Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.
15

Additions of extract turmeric on the presto of lalawak fish (Barbodes balleroides) stored at room temperature

81%
Aulia S., Rostini I., Junianto, Pratama R. I.
World Scientific News
|
2019
|
tom 134
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nr 2
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