Page 156 - Proceeding The 2nd International Seminar of Science and Technology : Accelerating Sustainable Innovation Towards Society 5.0
P. 156

nd
               The 2  International Seminar of Science and Technology
               “Accelerating Sustainable innovation towards Society 5.0”
               ISST 2022 FST UT 2022
               Universitas Terbuka

               [25]  Marti-Quijal, F.J., Remize, F., Meca, G., Ferrer, E., Ruiz, M.J.
                     and  Barba,  F.J.  “Fermentation  in  fish  and  by-  products
                     processing:  An  overview  of  current  research  and  future
                     prospects”.  Current  Opinion  in  Food  Science,  2020  vol.  31,
                     pp.9-16.
               [26]  Mbuza,  F.,  Manishimwe,  R.,  Mahoro,  J.,  Simbankabo,  T.,
                     Nishimwe,  K.  “Characterization  of  broiler  poultry  production
                     system  in  Rwanda”.  Tropical  Animal  Health  and  Production,
                     2017 vol. 49 no. 1, pp.71-77.

               [27]  Mokolensang, J.F., Mantiri, D.M., Manoppo, H., Pangkey, H.,
                     Manu, L. “Utilization of tuna by-product and blood meal as a
                     protein ingredient from animal waste product as a diet of Nile
                     tilapia”.  Oreochromis  niloticus.  Aquaculture,  Aquarium,
                     Conservation & Legislation Bioflux, 2021 vol. 14 no. 3, pp.1645-
                     1650.
               [28]  Morais,  D.R.,  Rotta,  E.M.,  Sargi, S.C.,  Bonafe, E.G.,  Suzuki,
                     R.M.,  Souza,  N.E.,  Matsushita,  M.,  Visentainer.  J.V.,
                     “Proximate  composition,  mineral  contents  and  fatty  acid
                     composition  of  the  different  parts  and  dried  peels  of  tropical
                     fruits  cultivated  in  Brazil”.  Journal  of  the  Brazilian  Chemical
                     Society, 2017 vol. 28, pp.308-318.
               [29]  Olsen,  R.L.,  Toppe,  J.,  Karunasagar,  I.  “Challenges  and
                     realistic opportunities in the use of by-products from processing
                     of fish and shellfish”. Trends in Food Science & Technology,
                     2014 vol. 36 no. 2, pp.144-151.
               [30]  Omwango,  E.O.,  Njagi,  E.N.M.,  Orinda,  G.O.,  Wanjau,  R.N.
                     “Nutrient enrichment of pineapple waste using Aspergillus niger
                     and  Trichoderma  viride  by  solid  state  fermentation”.  African
                     Journal of Biotechnology, 2013 vol. 12 no. 43, pp.6193-6196.
               [31]  Palkar,  N.D.,  Koli,  J.M.,  Gund,  D.P.,  Patange,  S.B.,
                     Shrangdher, S.T., Sadawarte, R.K., Sonavane, A.E., Akhade,
                     A.R. “Preparation of co-dried fish silage by using fish market
                     waste and its comparative study” . International Journal of Pure
                     and Applied Bioscience, 2018 vol. 6 no. 2, pp.1567-1577.


               ISST 2022 – FST Universitas Terbuka, Indonesia            133
               International Seminar of Science and Technology “Accelerating Sustainable
               Towards Society 5.0
   151   152   153   154   155   156   157   158   159   160   161