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International Conference Earth Science amp Energy

IOP Conf Series Earth and Environmental Science 519 (2020) 011001

IOP Publishing

doi1010881755-13155191011001

1

PREFACE

The 1st International Conference Earth Science and Energy (Formerly ICEMINE) was successfully

held on 7-8th November 2019 in Kuala Lumpur Malaysia The conference is organized in collaboration

between Universitas Muhammadiyah Sidoarjo Sidoarjo (Indonesia) and Kresna Nusantara (PT

Kresna Acitya Nusantara Mediatama Indonesia) The conference also in cooperation and supported

by Relawan Jurnal Indonesia (Indonesia)

ICESE 2019 welcomes intellectuals worldwide to join and share their ideas and research findings on

issues concerning all fields of Earth Science and Energy Therefore in the end of full paper submission

deadline there are 131 submitted papers with 58 accepted papers for publication in the conference

proceedings All papers submitted were processed through a normative procedure for the reason of

quality assurance They were firstly reviewed by the content reviewers Then they were sent to the

language reviewers and finally to the template reviewers In brief three teams of reviewers have

reviewed the selected papers to reach publication In general this conference has gained direction

and supervision from the International Advisory Board and International Scientific Committee to

ensure that the whole process meets the internationally accepted academic standards This

conference has also increasingly showed its prestige with the presence of highly distinguished

speakers Ahmad Fudloli PhD from Universiti Kebangsaan Malaysia (Malaysia) Dr Prantasi Harni

Tjahjanti from Universitas Muhammadiyah Sidoarjo (Indonesia) and Andino Maseleno Ph D from

Universitas Tenaga Nasional (Malaysia) who delivered their insightful presentations

On behalf of the Organizing Committee we sincerely express our gratitude and appreciation to all

those who have involved in enabling this conference achieving the desired aim or result officials

resource persons delegates and guests all publication partners and sponsoring agencies our

heartfelt gratitude goes to honorable speakers and presenters who have shared knowledge and

experiences in developing a robust discussion and transformative intellectual exchange We wish all

activities during this two-day conference will stimulate further relation collaboration and

constructive engagement among those intellectuals in bringing their contributions for the

betterment of the world The Editors

Editors

Ahmad Fudholi

Andino Maseleno

Rahmat Hidayat

Mochammad Tanzil Multazam

Robbi Rahim

Ikhwan Arif

Andista Candra Yusro

Dwi Fajar Saputra





IOP Publishing

doi1010881755-13155191011002

1

Peer review statement

All papers published in this volume of IOP Conference Series Earth and Environmental Science have

been peer reviewed through processes administered by the proceedings Editors Reviews were conducted

by expert referees to the professional and scientific standards expected of a proceedings journal published

by IOP Publishing

Table of contents

Open all abstracts

Preface

Agriculture

Biology

Bioprocessing

Volume 519

2020

Previous issue Next issue

International Conference Earth Science amp Energy 7-8 November 2019 Kuala Lumpur Malaysia

Accepted papers received 01 June 2020

Published online 06 July 2020

011001OPEN ACCESS

Preface

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M A P Handana B Surbakti D D Harisdani R Karolina and T F Rizki


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I Munfarida M Munir and A Rezagama


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IOP Publishing

doi1010881755-13155191012017

1


Akas Yekti Pulih Asih1 Abdul Muhith1 Abdul Hakim Zakkiy Fasya1 H Hermanto2

1Nahdlatul Ulama University of Surabaya Indonesia 2Universitas Panca Marga Indonesia

abdulmuhithunusaacid

Abstract Litopenaeus vannamei shrimp is a type of aquaculture shrimp easily

maintained in fresh water short-lived at a lower cost compared to other types of

shrimp cultivation So vannamei shrimp is more available in traditional markets The

cultivation of vannamei shrimp uses fisheries technology in its feed which is a

cuprum (Cu) mixture The study was conducted by taking samples of Litopenaeus

vannanmei species purchased in 8 traditional markets spread throughout the city of

Surabaya Each market is taken 5 random samples of shrimp with relatively the same

size and condition Then it is processed by steaming boiling frying and burning

Determination of Cu heavy metal content in shrimp is carried out using atomic

absorption type AA 3e00 Variant Tech tron (AAS) with a few additional 50 ml glass

cups 10 ml volumetric flask 5 ml polyethylene vial 10-100 effendorf micropipette microl

and analytical balance There was a significant difference between boiling (p = 0000)

and steamed (p = 0001) with shrimp in raw conditions Whereas for processing by

grilling (p = 0989) and by frying (p = 0078) showed insignificant results This means

that there is no significant difference in Cu content in shrimp between raw conditions

and processing by being grilled and fried

1 Introduction

Shrimp is one of the main commodities of Indonesian aquaculture so it is expected to support the

countrys economy from the fisheries sector In addition to cultivation technology it is known that this

shrimp has a market both at home and abroad and is a major factor in increasing the growth of shrimp

farming in Indonesia Based on production volume in the last 5 (five) years national shrimp

production showed a positive growth trend with an average annual growth of 157 Percent(1)

Litopenaeus vannamei shrimp (better known as vannamei shrimp) is a type of cultivated shrimp It is a

type of shrimp that is easily maintained in fresh water short-lived at a lower cost compared to other

types of shrimp cultivation So that this type of shrimp is more available in traditional markets with

prices relatively cheaper when compared to other types of shrimp both living and dead The

cultivation of vannamei shrimp uses fisheries technology in its feed which is a cuprum (Cu)

mixture(23)

Copper content Cu is the second highest in the head and skin profile of shrimp Cu plays an important

role in oxygen-carrying hemocyanins which are the same as hemoglobin in vertebrate blood

However it can become toxic when it exceeds a certain threshold Cu is the cheapest and most

commonly used pesticide in the aquaculture industry and other aquatic systems(4) Most of the



IOP Publishing

doi1010881755-13155191012017

2

pesticides in aquaculture use copper as the active ingredient that can contribute to the presence of

copper in the aquatic environment because it settles on the pond bottom(5)

2 Materials And Methods

This research uses a laboratory test design by providing household treatment in Litopenaeus vannamei

there were steamed boiled fried and grilled The results will be analyzed for differences in the levels

of Cu heavy metals Using shrimp originating from 8 traditional markets with each market taken 5

sample shrimp This study used a cross-sectional approach data collection for all variables is done at

one time in order to obtain relatively homogeneous shrimp

3 Results And Discussion

The results of examination of Cu content in Litopenaeus vannamei shrimp showed that in raw

conditions Cu content had an average of 127 ppm with a deviation of 098 ppm Based on the

regulations of the Indonesian Food and Drug Supervisory Agency it states that the maximum limit of

heavy Cu metals in fish food and the results of its processing is 20 ppm(6) So that it can be stated that

the Cu content in vannamei shrimp raw conditions is still within the safe limits allowed

Table 1 Cu Content In Litopenaeus vannamei Based on Household Treatment

Market Source Cu content (ppm)

Raw Steamed Boiled Fried Grilled

B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001

Table 1 shows that the average Cu content after processing shows different results The best results

with the lowest Cu content are processed by boiling with an average difference in Cu content of 249

ppm compared to the raw condition Processing by steaming also shows good results because it can

reduce Cu content from raw conditions by an average of 191ppm While processing by frying

successfully reduces the Cu content in vannamei shrimp by an average of 094 ppm However grilled

processing does not show a real reduction because it is only able to reduce the average Cu content by

001 ppm

Table 2 Statistical Difference in Cu Content

(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596

To ascertain the results of Cu content in Litopenaeus vannamei shrimp a statistical test was carried

out So that it can be seen that the significant difference in Cu content between the processing results

compared with the raw conditions Based on table 2 it is known that significant differences were

obtained from the results of processing by boiling (p = 0000) and steaming (p = 0001) Whereas the



IOP Publishing

doi1010881755-13155191012017

3

processing that shows the results of Cu is not significant namely by frying (p = 0078) and grilled (p =

0989)

4 Conclusion

The results of the study of differences in the residual Cu levels in shrimp in the Surabaya traditional

market based on household treatment there was significant differences in the Cu content in

Litopenaeus vannamei shrimp The best processing of Litopenaeus vannamei shrimp is by boiling or

steaming because it can reduce copper significantly The worst processing of Litopenaeus vannamei

shrimp is by grilled because it does not cause a significant difference in Cu content compared to raw

shrimp

Significance Statements

This study discovers the potential effect of Cu pollution risks among consumer of vannamae shrimp

This study help the researchers and communities to understand and manage the Cu pollution in

initially reducing the Cu hazard before generate seriously health and environment problem Thus a

new feed technology and regulation of shrimp feed need to be applied as the instrument for decision

makers to set good Cu elimination program in shrimp

Acknowledgement

All researchers are grateful to Nahdlatul Ulama University of Surabaya who have given of funding

support during the research and publication and thank to Balai Besar Laboratorium Kesehatan

Surabaya for conducting the copper heavy metal analysis in accordingly

Conflict of Interest no conflict of interest need to be reported in this study

Ethical Clearance Obtained from Faculty of Health Committee

Source of Funding Nahdlatul Ulama University of Surabaya

References

[1] Kementerian Kelautan dan Perikanan (KKP) BUDIDAYA UDANG MASIH SANGAT

POTENSIAL [Internet] 2018 [cited 2019 Jul 29] Available from

httpskkpgoiddjpbartikel8688-kkp-budidaya-udang-masih-sangat-potensial

[2] Asih AYP Irawan B Soegianto A Effect of copper on survival osmoregulation and gill

structures of freshwater prawn ( Macrobrachium rosenbergii de Man) at different development

stages Mar Freshw Behav Physiol 2013 Mar46(2)75ndash88

[3] Martiacutenez A Romero Y Castillo T Mascaroacute M Loacutepez-Rull I Simotildees N et al The Effect of

Copper on the Color of Shrimps Redder Is Not Always Healthier McGraw K editor PLoS

ONE 2014 Sep 179(9)e107673

[4] Chen W-Y Ju Y-R Lin C-J Tsai J-W Chen S-C Liao C-M Environmental stochasticity

promotes copper bioaccumulation and bioenergetic response in tilapia Stoch Environ Res Risk

Assess 2015 Aug29(6)1545ndash55

[5] European Commission Directorate-General for the Environment University of the West of

England (UWE) Science Communication Unit Sustainable aquaculture [Internet]

Luxembourg Publications Office 2015 [cited 2019 Jul 29] Available from

httpbookshopeuropaeuuritarget=EUBNOTICEKHBB14004ENHTML

[6] BPOM Batas maksimum Cemaran Logam dalam Makanan DIREKTUR JENDERAL

PENGAWASAN OBAT DAN MAKANAN 1989

_2020_IOP_Conf_Ser__Earth_Environ_Sci_519_011001pdf (p1-2)


Asih_2020_IOP_Conf_Ser__Earth_Environ_Sci_519_012017pdf (p5-8)





IOP Publishing

doi1010881755-13155191011001

1

PREFACE

The 1st International Conference Earth Science and Energy (Formerly ICEMINE) was successfully

held on 7-8th November 2019 in Kuala Lumpur Malaysia The conference is organized in collaboration

between Universitas Muhammadiyah Sidoarjo Sidoarjo (Indonesia) and Kresna Nusantara (PT

Kresna Acitya Nusantara Mediatama Indonesia) The conference also in cooperation and supported

by Relawan Jurnal Indonesia (Indonesia)

ICESE 2019 welcomes intellectuals worldwide to join and share their ideas and research findings on

issues concerning all fields of Earth Science and Energy Therefore in the end of full paper submission

deadline there are 131 submitted papers with 58 accepted papers for publication in the conference

proceedings All papers submitted were processed through a normative procedure for the reason of

quality assurance They were firstly reviewed by the content reviewers Then they were sent to the

language reviewers and finally to the template reviewers In brief three teams of reviewers have

reviewed the selected papers to reach publication In general this conference has gained direction

and supervision from the International Advisory Board and International Scientific Committee to

ensure that the whole process meets the internationally accepted academic standards This

conference has also increasingly showed its prestige with the presence of highly distinguished

speakers Ahmad Fudloli PhD from Universiti Kebangsaan Malaysia (Malaysia) Dr Prantasi Harni

Tjahjanti from Universitas Muhammadiyah Sidoarjo (Indonesia) and Andino Maseleno Ph D from

Universitas Tenaga Nasional (Malaysia) who delivered their insightful presentations

On behalf of the Organizing Committee we sincerely express our gratitude and appreciation to all

those who have involved in enabling this conference achieving the desired aim or result officials

resource persons delegates and guests all publication partners and sponsoring agencies our

heartfelt gratitude goes to honorable speakers and presenters who have shared knowledge and

experiences in developing a robust discussion and transformative intellectual exchange We wish all

activities during this two-day conference will stimulate further relation collaboration and

constructive engagement among those intellectuals in bringing their contributions for the

betterment of the world The Editors

Editors

Ahmad Fudholi

Andino Maseleno

Rahmat Hidayat

Mochammad Tanzil Multazam

Robbi Rahim

Ikhwan Arif

Andista Candra Yusro

Dwi Fajar Saputra





IOP Publishing

doi1010881755-13155191011002

1





by IOP Publishing

Table of contents

Open all abstracts

Preface

Agriculture

Biology

Bioprocessing

Volume 519

2020





011001OPEN ACCESS

Preface


011002OPEN ACCESS



012001OPEN ACCESS


Fransina Latumahina


012002OPEN ACCESS




012003OPEN ACCESS




012004OPEN ACCESS




Computer Science

012005OPEN ACCESS




012006OPEN ACCESS




012007OPEN ACCESS




012008OPEN ACCESS




012009OPEN ACCESS




012010OPEN ACCESS




012011OPEN ACCESS




012012OPEN ACCESS




012013OPEN ACCESS





Emission


Environmental Issue

Environmental Law

012014OPEN ACCESS




012015OPEN ACCESS




012016OPEN ACCESS




012017OPEN ACCESS




012018OPEN ACCESS




012019OPEN ACCESS




012020OPEN ACCESS


Elfrida Ratnawati


012021OPEN ACCESS





012022OPEN ACCESS




012023OPEN ACCESS




012024OPEN ACCESS




012025OPEN ACCESS




012026OPEN ACCESS




012027OPEN ACCESS




012028OPEN ACCESS


Nunuk Nugrohowati


012029OPEN ACCESS




012030OPEN ACCESS




Food and Nutrition

Food Science

012031OPEN ACCESS




012032OPEN ACCESS




012033OPEN ACCESS




012034OPEN ACCESS




012035OPEN ACCESS




012036OPEN ACCESS




012037OPEN ACCESS


Muhammad Sarjan


012038OPEN ACCESS




012039OPEN ACCESS



Food Technology

Marine Technology

Oil Science


012040OPEN ACCESS




012041OPEN ACCESS




012042OPEN ACCESS




012043OPEN ACCESS




012044OPEN ACCESS




012045OPEN ACCESS




012046OPEN ACCESS




012047OPEN ACCESS




Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

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Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673

















IOP Publishing

doi1010881755-13155191011002

1





by IOP Publishing

Table of contents

Open all abstracts

Preface

Agriculture

Biology

Bioprocessing

Volume 519

2020





011001OPEN ACCESS

Preface


011002OPEN ACCESS



012001OPEN ACCESS


Fransina Latumahina


012002OPEN ACCESS




012003OPEN ACCESS




012004OPEN ACCESS




Computer Science

012005OPEN ACCESS




012006OPEN ACCESS




012007OPEN ACCESS




012008OPEN ACCESS




012009OPEN ACCESS




012010OPEN ACCESS




012011OPEN ACCESS




012012OPEN ACCESS




012013OPEN ACCESS





Emission


Environmental Issue

Environmental Law

012014OPEN ACCESS




012015OPEN ACCESS




012016OPEN ACCESS




012017OPEN ACCESS




012018OPEN ACCESS




012019OPEN ACCESS




012020OPEN ACCESS


Elfrida Ratnawati


012021OPEN ACCESS





012022OPEN ACCESS




012023OPEN ACCESS




012024OPEN ACCESS




012025OPEN ACCESS




012026OPEN ACCESS




012027OPEN ACCESS




012028OPEN ACCESS


Nunuk Nugrohowati


012029OPEN ACCESS




012030OPEN ACCESS




Food and Nutrition

Food Science

012031OPEN ACCESS




012032OPEN ACCESS




012033OPEN ACCESS




012034OPEN ACCESS




012035OPEN ACCESS




012036OPEN ACCESS




012037OPEN ACCESS


Muhammad Sarjan


012038OPEN ACCESS




012039OPEN ACCESS



Food Technology

Marine Technology

Oil Science


012040OPEN ACCESS




012041OPEN ACCESS




012042OPEN ACCESS




012043OPEN ACCESS




012044OPEN ACCESS




012045OPEN ACCESS




012046OPEN ACCESS




012047OPEN ACCESS




Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673













Table of contents

Open all abstracts

Preface

Agriculture

Biology

Bioprocessing

Volume 519

2020





011001OPEN ACCESS

Preface


011002OPEN ACCESS



012001OPEN ACCESS


Fransina Latumahina


012002OPEN ACCESS




012003OPEN ACCESS




012004OPEN ACCESS




Computer Science

012005OPEN ACCESS




012006OPEN ACCESS




012007OPEN ACCESS




012008OPEN ACCESS




012009OPEN ACCESS




012010OPEN ACCESS




012011OPEN ACCESS




012012OPEN ACCESS




012013OPEN ACCESS





Emission


Environmental Issue

Environmental Law

012014OPEN ACCESS




012015OPEN ACCESS




012016OPEN ACCESS




012017OPEN ACCESS




012018OPEN ACCESS




012019OPEN ACCESS




012020OPEN ACCESS


Elfrida Ratnawati


012021OPEN ACCESS





012022OPEN ACCESS




012023OPEN ACCESS




012024OPEN ACCESS




012025OPEN ACCESS




012026OPEN ACCESS




012027OPEN ACCESS




012028OPEN ACCESS


Nunuk Nugrohowati


012029OPEN ACCESS




012030OPEN ACCESS




Food and Nutrition

Food Science

012031OPEN ACCESS




012032OPEN ACCESS




012033OPEN ACCESS




012034OPEN ACCESS




012035OPEN ACCESS




012036OPEN ACCESS




012037OPEN ACCESS


Muhammad Sarjan


012038OPEN ACCESS




012039OPEN ACCESS



Food Technology

Marine Technology

Oil Science


012040OPEN ACCESS




012041OPEN ACCESS




012042OPEN ACCESS




012043OPEN ACCESS




012044OPEN ACCESS




012045OPEN ACCESS




012046OPEN ACCESS




012047OPEN ACCESS




Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673













Computer Science

012005OPEN ACCESS




012006OPEN ACCESS




012007OPEN ACCESS




012008OPEN ACCESS




012009OPEN ACCESS




012010OPEN ACCESS




012011OPEN ACCESS




012012OPEN ACCESS




012013OPEN ACCESS





Emission


Environmental Issue

Environmental Law

012014OPEN ACCESS




012015OPEN ACCESS




012016OPEN ACCESS




012017OPEN ACCESS




012018OPEN ACCESS




012019OPEN ACCESS




012020OPEN ACCESS


Elfrida Ratnawati


012021OPEN ACCESS





012022OPEN ACCESS




012023OPEN ACCESS




012024OPEN ACCESS




012025OPEN ACCESS




012026OPEN ACCESS




012027OPEN ACCESS




012028OPEN ACCESS


Nunuk Nugrohowati


012029OPEN ACCESS




012030OPEN ACCESS




Food and Nutrition

Food Science

012031OPEN ACCESS




012032OPEN ACCESS




012033OPEN ACCESS




012034OPEN ACCESS




012035OPEN ACCESS




012036OPEN ACCESS




012037OPEN ACCESS


Muhammad Sarjan


012038OPEN ACCESS




012039OPEN ACCESS



Food Technology

Marine Technology

Oil Science


012040OPEN ACCESS




012041OPEN ACCESS




012042OPEN ACCESS




012043OPEN ACCESS




012044OPEN ACCESS




012045OPEN ACCESS




012046OPEN ACCESS




012047OPEN ACCESS




Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673














Emission


Environmental Issue

Environmental Law

012014OPEN ACCESS




012015OPEN ACCESS




012016OPEN ACCESS




012017OPEN ACCESS




012018OPEN ACCESS




012019OPEN ACCESS




012020OPEN ACCESS


Elfrida Ratnawati


012021OPEN ACCESS





012022OPEN ACCESS




012023OPEN ACCESS




012024OPEN ACCESS




012025OPEN ACCESS




012026OPEN ACCESS




012027OPEN ACCESS




012028OPEN ACCESS


Nunuk Nugrohowati


012029OPEN ACCESS




012030OPEN ACCESS




Food and Nutrition

Food Science

012031OPEN ACCESS




012032OPEN ACCESS




012033OPEN ACCESS




012034OPEN ACCESS




012035OPEN ACCESS




012036OPEN ACCESS




012037OPEN ACCESS


Muhammad Sarjan


012038OPEN ACCESS




012039OPEN ACCESS



Food Technology

Marine Technology

Oil Science


012040OPEN ACCESS




012041OPEN ACCESS




012042OPEN ACCESS




012043OPEN ACCESS




012044OPEN ACCESS




012045OPEN ACCESS




012046OPEN ACCESS




012047OPEN ACCESS




Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673















012022OPEN ACCESS




012023OPEN ACCESS




012024OPEN ACCESS




012025OPEN ACCESS




012026OPEN ACCESS




012027OPEN ACCESS




012028OPEN ACCESS


Nunuk Nugrohowati


012029OPEN ACCESS




012030OPEN ACCESS




Food and Nutrition

Food Science

012031OPEN ACCESS




012032OPEN ACCESS




012033OPEN ACCESS




012034OPEN ACCESS




012035OPEN ACCESS




012036OPEN ACCESS




012037OPEN ACCESS


Muhammad Sarjan


012038OPEN ACCESS




012039OPEN ACCESS



Food Technology

Marine Technology

Oil Science


012040OPEN ACCESS




012041OPEN ACCESS




012042OPEN ACCESS




012043OPEN ACCESS




012044OPEN ACCESS




012045OPEN ACCESS




012046OPEN ACCESS




012047OPEN ACCESS




Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673













Food and Nutrition

Food Science

012031OPEN ACCESS




012032OPEN ACCESS




012033OPEN ACCESS




012034OPEN ACCESS




012035OPEN ACCESS




012036OPEN ACCESS




012037OPEN ACCESS


Muhammad Sarjan


012038OPEN ACCESS




012039OPEN ACCESS



Food Technology

Marine Technology

Oil Science


012040OPEN ACCESS




012041OPEN ACCESS




012042OPEN ACCESS




012043OPEN ACCESS




012044OPEN ACCESS




012045OPEN ACCESS




012046OPEN ACCESS




012047OPEN ACCESS




Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673













Food Technology

Marine Technology

Oil Science


012040OPEN ACCESS




012041OPEN ACCESS




012042OPEN ACCESS




012043OPEN ACCESS




012044OPEN ACCESS




012045OPEN ACCESS




012046OPEN ACCESS




012047OPEN ACCESS




Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673













Renewable Energy

Soil Science


Waste Management

012048OPEN ACCESS




012049OPEN ACCESS




012050OPEN ACCESS




012051OPEN ACCESS




012052OPEN ACCESS




012053OPEN ACCESS




012054OPEN ACCESS




012055OPEN ACCESS




JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673













JOURNAL LINKS

Journal home

Journal scope



Contact us


012056OPEN ACCESS




012057OPEN ACCESS








IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673

















IOP Publishing

doi1010881755-13155191012017

1





















1 Introduction











mixture(23)







IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673















IOP Publishing

doi1010881755-13155191012017

2


















B1 1275 1198 859 1106 1162

B2 1276 992 979 1321 1067

K1 1492 1267 1076 1187 1362

K2 1232 1087 1084 1145 1398

K3 1177 1123 998 1207 1376

K4 1202 998 1072 1123 1401

K5 1344 1112 1103 1198 1234

K6 1184 881 1021 1143 1176

Average 1273 1082 1024 1179 1272

Difference 191 249 094 001







001 ppm


(I)

treatment

(J)

treatment

Sig Mean

Difference

(I-J)

Std

Error

95 Confidence

Interval

Lower

Bound

Upper

Bound

Raw Steamed 001 190500 51824 8529 29571

Boiled 000 248750 51824 14354 35396

Fried 078 94000 51824 -1121 19921

Grilled 989 00750 51824 -10446 10596







IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673















IOP Publishing

doi1010881755-13155191012017

3


0989)

4 Conclusion






shrimp







Acknowledgement







References









ONE 2014 Sep 179(9)e107673













Preface - UNUSA Repository

Documents

Transcript of Preface - UNUSA Repository