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References
- FAO, “The State of World Fisheries and Aquaculture 2016,” p. 200, 2016.
- S. Akbar dan Sudaryanto, Pembenihan Pembesaran Kerapu Bebek, Penebar Swadaya, Jakarta, 2002.
- N. Lingga, N. Kurniawan, J. Biologi, F. Matematika, P. Alam, and P. Perlakuan, “gariepinus ),” vol. 1, no. 3, pp. 114–118, 2012.
- Y. M. Anis and D. Hariani, “Pemberian Pakan Komersial dengan Penambahan EM4 (Effective Microorganisme 4) untuk Meningkatkan Laju Pertumbuhan Lele (Clarias sp.),” J. Ris. Biol. dan Apl., vol. 1, no. 1, pp. 18–25, 2019.
- S. O. Sitompul, E. Harpani, B. Putri, Pengaruh Kepadatan Azolla sp. yang Berbeda Terhadap Kualitas Air dan Pertumbuhan Benih Ikan Lele Dumbo (Clarias gariepinus) Pada Sistem Tanpa Ganti Air, Jurnal Rekayasa dan Teknologi Budidaya Perairan. 1(1), 17-24, 2012.
- D. Muchtadi, M. Astawan, dan N.S. Palupi, Pengetahuan Bahan Pangan Hewani, Universitas Terbuka, Jakarta, 2007.
- A. L. Nguju, P. R. Kale, and B. Sabtu, “Pengaruh Cara Memasak Yang Berbeda Terhadap Kadar Protein, Lemak, Kolesterol Dan Rasa Daging Sapi Bali,” J. Nukl. Peternak., vol. 5, no. 1, pp. 17–23, 2018.
- N. Suryani, Rosita, and U. Hasanah, “Perbedaan Kadar Protein dan Kadar Lemak Ikan Patin (Pangasius hypophtalmus) yang Diolah secara Digoreng, Dipanggang dan Direbus,” J. Kesehat. Indones., vol. 6, no. 1, pp. 39–45, 2016.
- Irwandi, “Analisis Proksimat Ikan Lele Dumbo (Clarias gariepinus) Asap (Studi Kasus di Unit Pengolahan Ikan CV. Family Pisces Farm, Pasie Kandang, Koto Tangah, Kota Padang, Sumatera Barat),” UNES Journal of Scientech Research, vol. 1, no. 2, pp. 1–10, 2016.
- Y. Dewi, Perubahan Kandungan Asam Lemak dan Kolesterol Keong Mas (Pomacea canaliculata) Akibat Proses Pengolahan, Skripsi, Departemen Teknologi Hasil Perairan Fakultas Perikanan Dan Ilmu Kelautan Institut Pertanian Bogor, 2012.
- Y. I. Jayadi and A. Rahman, “Analisis Kandungan Gizi Makro pada Ikan Duo (Penja) Hitam dan Putih Sebagai Pangan Lokal Kota Palu,” Ghidza J. Gizi dan Kesehat., vol. 2, no. 1, pp. 31–38, 2020.
- F. G. Winarno, Kimia Pangan dan Gizi, PT Gramedia Pusaka Utama, Jakarta, 2008.
- AOAC, Official methods of analysis. Association of Official Analytical Chemists, Inc., Virginia, Arlington, USA, 1995.
- D. Sundari, Almasyhuri, and A. Lamid, “Pengaruh Proses Pemasakan Terhadap Protein,” Media litbangkes, vol. 25, no. 4, pp. 235–242, 2015.
- R. Rauf, Kimia Pangan, Andi Offset, Yogyakarta, 2015.
- A. A. Astier, “Importance of the determination of the higher order structure in the in-use stability studies of biopharmaceuticals,” Generics and Biosimilars Initiative Journal, vol. 9, no. 2. pp. 49–51, 2020.
References
FAO, “The State of World Fisheries and Aquaculture 2016,” p. 200, 2016.
S. Akbar dan Sudaryanto, Pembenihan Pembesaran Kerapu Bebek, Penebar Swadaya, Jakarta, 2002.
N. Lingga, N. Kurniawan, J. Biologi, F. Matematika, P. Alam, and P. Perlakuan, “gariepinus ),” vol. 1, no. 3, pp. 114–118, 2012.
Y. M. Anis and D. Hariani, “Pemberian Pakan Komersial dengan Penambahan EM4 (Effective Microorganisme 4) untuk Meningkatkan Laju Pertumbuhan Lele (Clarias sp.),” J. Ris. Biol. dan Apl., vol. 1, no. 1, pp. 18–25, 2019.
S. O. Sitompul, E. Harpani, B. Putri, Pengaruh Kepadatan Azolla sp. yang Berbeda Terhadap Kualitas Air dan Pertumbuhan Benih Ikan Lele Dumbo (Clarias gariepinus) Pada Sistem Tanpa Ganti Air, Jurnal Rekayasa dan Teknologi Budidaya Perairan. 1(1), 17-24, 2012.
D. Muchtadi, M. Astawan, dan N.S. Palupi, Pengetahuan Bahan Pangan Hewani, Universitas Terbuka, Jakarta, 2007.
A. L. Nguju, P. R. Kale, and B. Sabtu, “Pengaruh Cara Memasak Yang Berbeda Terhadap Kadar Protein, Lemak, Kolesterol Dan Rasa Daging Sapi Bali,” J. Nukl. Peternak., vol. 5, no. 1, pp. 17–23, 2018.
N. Suryani, Rosita, and U. Hasanah, “Perbedaan Kadar Protein dan Kadar Lemak Ikan Patin (Pangasius hypophtalmus) yang Diolah secara Digoreng, Dipanggang dan Direbus,” J. Kesehat. Indones., vol. 6, no. 1, pp. 39–45, 2016.
Irwandi, “Analisis Proksimat Ikan Lele Dumbo (Clarias gariepinus) Asap (Studi Kasus di Unit Pengolahan Ikan CV. Family Pisces Farm, Pasie Kandang, Koto Tangah, Kota Padang, Sumatera Barat),” UNES Journal of Scientech Research, vol. 1, no. 2, pp. 1–10, 2016.
Y. Dewi, Perubahan Kandungan Asam Lemak dan Kolesterol Keong Mas (Pomacea canaliculata) Akibat Proses Pengolahan, Skripsi, Departemen Teknologi Hasil Perairan Fakultas Perikanan Dan Ilmu Kelautan Institut Pertanian Bogor, 2012.
Y. I. Jayadi and A. Rahman, “Analisis Kandungan Gizi Makro pada Ikan Duo (Penja) Hitam dan Putih Sebagai Pangan Lokal Kota Palu,” Ghidza J. Gizi dan Kesehat., vol. 2, no. 1, pp. 31–38, 2020.
F. G. Winarno, Kimia Pangan dan Gizi, PT Gramedia Pusaka Utama, Jakarta, 2008.
AOAC, Official methods of analysis. Association of Official Analytical Chemists, Inc., Virginia, Arlington, USA, 1995.
D. Sundari, Almasyhuri, and A. Lamid, “Pengaruh Proses Pemasakan Terhadap Protein,” Media litbangkes, vol. 25, no. 4, pp. 235–242, 2015.
R. Rauf, Kimia Pangan, Andi Offset, Yogyakarta, 2015.
A. A. Astier, “Importance of the determination of the higher order structure in the in-use stability studies of biopharmaceuticals,” Generics and Biosimilars Initiative Journal, vol. 9, no. 2. pp. 49–51, 2020.