Membuat Filet Lele Produk Olahannya
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Membuat Filet Lele Produk Olahannya
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Author : Murniyati
language : id
Publisher: Penebar Swadaya Grup
Release Date :
Membuat Filet Lele Produk Olahannya written by Murniyati and has been published by Penebar Swadaya Grup this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Lele (Clarias sp.) merupakan salah satu ikan konsumsi yang telah dikenal luas oleh masyarakat dan memiliki prospek pasar yang menjanjikan. Peningkatan nilai ekonomis lele dapat dilakukan melalui pengolahan filet dan daging lumatnya. Dengan demikian, diharapkan dapat menjadi makanan alternatif untuk memenuhi kebutuhan protein dan menumbuhkan kebiasaan masyarakat terhadap konsumsi ikan. Buku ini berisi tentang pengolahan filet dan diversifikasi produk olahan berbasis daging lumat lele sehingga dapat menjadi panduan bagi peneliti, pengguna teknologi, Usaha Kecil Menengah (UKM), maupun pihak-pihak terkait. SALAM PENEBAR SWADAYA
Aneka Produk Olahan Lele
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Author : Th. Dwi Suryaningrum
language : id
Publisher: Penebar Swadaya Grup
Release Date :
Aneka Produk Olahan Lele written by Th. Dwi Suryaningrum and has been published by Penebar Swadaya Grup this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Lele merupakan salah satu komoditas yang menjadi andalan perikanan budi daya. Bahkan, beberapa daerah telah dikembangkan menjadi sentra penghasil lele. Pada tahun 2014 produksi lele diharapkan meningkat menjadi 450% atau sebesar 900.000 ton dari produksi tahun 2009 yang hanya sebesar 200.000 ton. Di sisi lain, peningkatan produksi tersebut berpotensi mengakibatkan kerugian usaha budi daya lele apabila tidak disertai dengan penyediaan inovasi teknologi hasil pengolahannya. Saat ini, sebagian besar konsumsi lele masih dalam bentuk segar. Belum diolah lebih lanjut menjadi produk olahan kering siap saji atau siap olah, yang daya simpannya lebih tahan lama. salam PENEBAR SWADAYA toko buku online murah - penebar-swadaya.net
Budidaya Tanaman Kopi Dan Olahannya Untuk Kesehatan
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Author : Khairul Anam
language : id
Publisher: TOHAR MEDIA
Release Date : 2023-04-04
Budidaya Tanaman Kopi Dan Olahannya Untuk Kesehatan written by Khairul Anam and has been published by TOHAR MEDIA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-04 with Cooking categories.
Success Factors For Fish Larval Production
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Author : Luis Conceicao
language : en
Publisher: John Wiley & Sons
Release Date : 2018-03-19
Success Factors For Fish Larval Production written by Luis Conceicao and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-19 with Technology & Engineering categories.
A comprehensive and authoritative synthesis on the successful production of fish larvae Success Factors for Fish Larval Production is a vital resource that includes the most current understanding of larval biology, in the context of larval production. The text covers topics such as how external (environmental and nutritional) and internal (molecular/ developmental/ physiological/ behavioral/ genetic) factors interact in defining the phenotype and quality of fish larvae and juveniles. The expert contributors review broodstock genetics and husbandry, water quality, larval nutrition and feeding, growth physiology, health, metamorphosis, underlying molecular mechanisms, including epigenetics, for development, larval behavior and environmental conditions. Compiled by members of a European Union-funded consortium of top researchers, Success Factors for Fish Larval Production provides a wide-range of authoritative information for the aquaculture industry and academia. In addition to a wealth of information, the authors review research and commercially applicable larval quality indicators and predictors. The successful production of good-quality fish larvae is of vital importance for fish farming and stock enhancement of wild fisheries: Includes contributions from a consortium of noted researchers and experts in the field Deals with on how to improve egg quality and larval production via broodstock management and nutrition Suggests ways to control the phenotype of juveniles and table-size fish via manipulations of the conditions of larval rearing (e.g., epigenetics) Includes ideas for optimizing diet composition, formulation, and technology Integrates knowledge and practical experience in order to help advancing excellence in aquaculture Success Factors for Fish Larval Production offers fish biologists, developmental biologists, physiologists and zoologists the most current and reliable information on the topic. All those working in fish aquaculture facilities and hatcheries in particular will find great interest to their commercial operations within this book.
Toxic Constituents Of Plant Foodstuffs
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Author : Irvin Liener
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Toxic Constituents Of Plant Foodstuffs written by Irvin Liener and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Toxic Constituents of Plant Foodstuffs focuses on toxic substances in foods of plant origin, including protease inhibitors, hemagglutinins, goitrogens, cyanogens, saponins, gossypol, lathyrogens, and allergens. The book also considers adventitious toxic factors in processed foods and miscellaneous toxic factors such as stimulants and depressants, hypoglycemic agents, toxic amino acids, metal-binding constituents, and hepatotoxins. This volume is organized into 13 chapters and begins with an overview of protease inhibitors, including their distribution in the plant kingdom, physical and chemical properties, and mechanism of interaction with proteases. The next chapters focus on the adventitious introduction of toxic factors into processed plant foods; the inactivation of the trypsin inhibitor and hemagglutinin found in legumes by cooking; and the extraction of a nontoxic, edible starch from cycads. The reader is also introduced to lathyrism, the toxicity of agglutinins, occurrence of goitrogens in thioglucoside-containing plants, and dietary sources of cyanogen. This book will be of interest and value to food scientists who are concerned with the safety of food supply and public health officials tasked with enforcing regulations necessary to ensure the safety of a particular food.
Flavor Of Meat And Meat Products
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Author : Fereidoon Shahidi
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Flavor Of Meat And Meat Products written by Fereidoon Shahidi and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Food Composition And Analysis
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Author : Leonard W. Aurand
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Food Composition And Analysis written by Leonard W. Aurand and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Science categories.
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Food Protein Analysis
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Author : Richard Owusu-Apenten
language : en
Publisher: CRC Press
Release Date : 2002-05-24
Food Protein Analysis written by Richard Owusu-Apenten and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-05-24 with Technology & Engineering categories.
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
The Future Of Glycerol
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Author : Mario Pagliaro
language : en
Publisher: Royal Society of Chemistry
Release Date : 2010-05-20
The Future Of Glycerol written by Mario Pagliaro and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-20 with Science categories.
By-products of global biodiesel manufacturing are a modern day global fact responsible for igniting a number of year’s worldwide intense research activity into human chemical ingenuity. This fully updated and revised 2nd edition depicts how practical limitations posed by glycerol chemistry are solved based on the understanding of the fundamental chemistry of glycerol and by application of catalysis science and technology. The authors report and comment on employable, practical avenues applicable to convert glycerol into value added products of mass consumption. This book is the best-selling reference book in the field. The highly anticipated 2nd Edition is essential reading for anyone interested in understanding whether biodiesel and glycerol refineries are convenient and economically sound.
Icebe 2020
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Author : Darmawan Napitupulu
language : en
Publisher: European Alliance for Innovation
Release Date : 2021-04-19
Icebe 2020 written by Darmawan Napitupulu and has been published by European Alliance for Innovation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-19 with Social Science categories.
The Proceeding book presented the International Conference of Economics, Business & Entrepreneurship (ICEBE), which is an international conference hosted by Faculty of Economics & Business Universitas Lampung (FEB-UNILA) in collaboration with Magister Manajemen Teknologi Universitas Multimedia Nusantara. Total 50 full papers presented were carefully reviewed and selected from 85 submissions with the topics not limited to Finance, Accounting, Marketing and Digital Innovation. The ICEBE 2020 Conference was conducted virtually, on 01 October 2020 which had been attended by academics and researchers from various universities worldwide including practitioners with the theme Innovation and Sustainability in the Digital Age.