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View article: Surfactant Content Influence On Formation Water Compatibility
Surfactant Content Influence On Formation Water Compatibility Open
In the pursuit of resolving surfactant non-solubility issues for enhanced oil recovery, this study identifies surfactants that are soluble and compatible with the formation brine of the Langgak field. Over the course of 21 days, the solubi…
View article: PEMBELAJARAN DINI PERILAKU HIDUP BERSIH DAN SEHAT (PHBS) DI SD NEGERI 001 PERHENTIAN RAJA
PEMBELAJARAN DINI PERILAKU HIDUP BERSIH DAN SEHAT (PHBS) DI SD NEGERI 001 PERHENTIAN RAJA Open
Clean and healthy living behavior is a health behavior carried out by self-awareness. Implementing PHBS can be useful in improving health in the environment around the school. Education in children needs to be instilled from an early age, …
View article: Growth of Bacillus toyonensis in Tofu Wastewater
Growth of Bacillus toyonensis in Tofu Wastewater Open
Bacillus toyonensis has been isolated in Dumai mangrove ecosystem of Riau Province. One of factors affecting the growth of the bacteria is growth substrate. Tofu wastewater is rich in nutrition which can be used as substrate for bacterial …
View article: The potential of green seaweed (Caulerpa sp.) extract to synthesis ZnO nanoparticles with zinc nitrate as a precursor and pH variations
The potential of green seaweed (Caulerpa sp.) extract to synthesis ZnO nanoparticles with zinc nitrate as a precursor and pH variations Open
The potential of green seaweed Caulerpa sp. as a reducing agent, stabilizer, and capping agent and the benefits of zinc oxide (ZnO) nanoparticles in the food and non-food is exciting to be developed. The research was aimed to understand th…
View article: Physical characteristics of effervescent tablet probiotics in various concentration of tapioca coatings
Physical characteristics of effervescent tablet probiotics in various concentration of tapioca coatings Open
RICA (Research Institute for Coastal Aquaculture) Maros in South Sulawesi has developed 5 probiotic preparations, namely RICA-1, RICA-2, Rica-3, RICA-4 and RICA-5 in liquid form to improve shrimp farming in ponds. In practice, the use of l…
View article: Characteristic of fortified crackers with largehead hairtail (trichiurus lepturus) fish flour
Characteristic of fortified crackers with largehead hairtail (trichiurus lepturus) fish flour Open
Crackers is very popular food product. In general, crackers are made from wheat flour, margarine and flavors, so they contain more carbohydrates, fat and sugar than protein. Therefore it is necessary to increase the nutritional content of …
View article: Biodegradation of surimi processing and crab canning wastewater using indigenous bacteria consortium
Biodegradation of surimi processing and crab canning wastewater using indigenous bacteria consortium Open
Biological treatment of surimi and crab wastewater has been carried out using a consortium of indigenous bacteria isolated from the wastewater. The treatment carried out is by combining a consortium of proteolytic bacteria, lipolytic bacte…