Osteochilus hasselti
Analysis of Preference Marinated Osteochilus hasselti on Soaking Fermentation Cabbage Media
... marinated Osteochilus hasselti in the soaking time for 40 minutes has the highest average value of 6,70 with a slightly acidic and savory taste because of the breakdown of fish protein into peptides which ...
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PREFERENCE LEVEL OF MARINATED Osteochilus hasselti FILLET IN SALT SOLUTION SOAKING MEDIA
... marinated Osteochilus hasselti fillet for five differ- ences ...of Osteochilus hasselti fillet, the appearance of Osteochilus hasselti fillet with photograph, organoleptic test, ...
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Potential use of Acetylcholinesterase from Osteochilus hasselti in Monitoring Heavy Metal Pollution in Malaysia River
... of Osteochilus hasselti as a biosensor tool for heavy metal pollution was ...O. hasselti followed by affinity purification using procainamide-based ...O. hasselti AChE works as an alternative ...
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In Vitro Heavy Metals Inhibitive Assay Using the Acetylcholinesterase from Osteochilus hasselti (Cyprinid Fish)
... fish, Osteochilus hasselti, which locally known as ‘Nilem’ in order to measure the inhibitory effect of metal ions toward the enzyme activity and it is anticipated that AChE from this fish can be part of ...
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EFFECT OF FISH HERBS WITH DIFFERENT CONCENTRATIONS ON FEED FOR GROWTH AND SURVIVAL OF BONYLIP BARB (Osteochilus hasselti )
... (Osteochilus hasselti) is one of the aquaculture species that is important as one of the food security commodities that are of interest to the Indonesian ...
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THE EFFECT OF ADDITIONAL PAPAIN CRUDE ENZYME IN FED ON THE GROWTH RATE OF BARB JUVENILE (OSTEOCHILUS HASSELTI) IN FLOATING NET CAGE AQUACULTURE CIRATA RESERVOIR
... Silver barb fish (Osteochillus hasselti) is a native freshwater fish of Priangan area (West Java) that has the potential for further de- velopment in the production. The fish is high in protein, and its eggs are ...
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THE EFFECT OF ADDITION DIFFERENT PAPAIN ENZYMES CONSENTRATION ON DEGREE HYDROLYSIS FROM NILEM PROTEIN HYDROLIZATE (Osteochilus hasselti)
... The highest value of hydrolysis degree in treatment C (papain enzyme concentration 5%) is 32.01% as the best result to produce hydrolysis degree of protein hydrolyzate of nilem fish in[r] ...
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A confidence interval comparison chart to assess the sensitivity of acetylcholinesterase from Hemibagrus nemurus as a source of enzyme for insecticides detection
... AChE’s to diazinonoxon from various fish species (published) including Electrophorus electricus (EE), Periophtalmodon schlosseri (PS), Osteochilus hasselti (OH), Pangasius sp. (P), Channa micropeltes (CM), ...
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Effect of Addition EM4 Probiotics in Feed On Growth Rate of Nilem Fish (Osteochillus hasselti) Juvenile
... Ostheochilus hasselti is a popular endemic fish in West Java and has great potential to be developed because apart from being a consumption fish, Osteochilus hasselti can act as a biological agent ...
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HEMATOLOGY PARAMETERS OF NILEM PADJADJARAN STRAIN (Osteochilus sp.) INFECTED by Aeromonas hydrophila
... Nilem padjadjaran strain (Osteochilus sp.) is one of the new freshwater fish species that emerged in the community. The fish is the result of cross-breeding between female nilem (Osteochilus ...
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Effect of Diffuser Aerator to Increase Growth of Nilem (Osteochilus vittatus) Cultivation With Different Density
... The feeding rate treatment of 7% of fish biomass weight resulted in good growth and survival rate for 2-3 cm nilem seeds, each of 0.551 grams and 97.8% with daily growth rate of 3.15% with a stocking stocking of 120 ...
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FLUCTUATIONS OF AMMONIA AND NITRATE CONTENT ON NILEM (OSTEOCHILUS SP.) CULTIVATION USING DIFFUSER AERATOR
... that help improve water quality so that the number of fish that can live higher. When compared to[r] ...
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Increased Dissolved Oxygen On Cultivation of Nilem (Osteochilus sp.) With the addition of Aerator Diffuser
... Nilem (Osteochilus sp.) is one of the commercial and potential freshwater fish commodities in its development. The economical value of nilem can be increased after being processed for products such as abon, jerky ...
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Fortification of Nilem (Ostheochilus hasselti CV) Fish Flour Against the Favorite Levels of the Dumpling Skin
... The results of the study concluded that the addition of nilem fish flour by 5.0% was the most preferred treatment based on organoleptic characteristics with a median value of 7 color[r] ...
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