The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with addition snakehead fish . This study conducted by using a completely randomized design four treatments and replications. consisted TG 1 (100% : 0% fish), 2 (90% mushroom: 10% 3 (80% 20% 4 (70% 30% fish). Data obtained were analyzed analysis variance followed Duncan’s New Multiple Range ...

Mascarpone cheese is a type of cheese with high fat content and a mild flavor. These features make this cheese an ingredient commonly used in many and different food products. However, these products usually have high fat and sugar contents. This, coupled with the mascarpone fat content, makes them nutritionally unattractive. This study describes the effect of adding gelatin from marine wastes ...

Abstract Threadfin bream ( Nemipterus sp .) is a demersal fish that widely distributed in Indonesian waters. Protein content of 16.85% and fat 2.2%. High protein low-fat make potential as raw material for hydrolysate. The purpose this study was to determine the effect differences papain enzyme concentration, temperature, duration hydrolysis process on degree optimal time using Response Surface ...

BACKGROUND The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat. METHODS Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.3:1:0.2 (lard) as the source of fat. In group C, animals were given the...

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 pork fat), M2 84 10 fat) M3 79 15 fat). The elaborated products tested for technological, physical, physico-chemical, microbiological sensory parameters. results showed that the microbiologically stable a particular texture an ...

This research aimed to get the best formulation of striped snakehead fish and tofu dregs nuggets based on Indonesian National Standard SNI 7758-2013. A completely randomized design was conducted with five treatments, which were ratios dregs, such as 90:10, 85:15, 80:20, 75:25, 70:30, three replications. Data showed a significant effect ratio moisture, ash, protein, crude fibre content, descript...

Rainbow trout were fed a low vitamin E (200 mg/kg; LVE) or a high vitamin E (5000 mg/kg; HVE) diet for 9 wk to characterize the effect of vitamin E supplementation at 5000 mg/kg on fillet quality. Fish were sampled at 2, 3, 4, 5, 7, and 9 wk of the trial. Fillets were stored at 2 °C for 0, 7, and 14 d, and analyzed for pH, psychrotrophic counts, color, cook yield, shear force, crude fat and moi...

Ann-Chang Cheng, Chia-Yung Chen, Chyng-Hwa Liou, and Ching-Fong Chang (2006) Effects of dietary protein and lipids on blood parameters and superoxide anion production in the grouper, Epinephelus coioides (Serranidae: Epinephelinae). Zoological Studies 45(4): xxx-xxx. The objectives of this study were to investigate the effects of dietary lipid and protein levels on blood parameters, body compos...