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FERMENTASI TAMBELO DAN KARAKTERISTIK PRODUKNYA
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2014)
Tambelo adalah hewan penggerek kayu yang dikelompokkan ke dalam filum moluska, hidup pada batang kayu bakau yang telah mati dan mengalami proses pembusukan. Pengalaman empiris masyarakat pantai Sulawesi Tenggara dan beberapa ...
The Influence Of Salt Concentration On Peda Chub Mackerel (Rastrelliger sp.) With Spontaneous Fermentation
(IPB (Bogor Agricultural University), 2009)
Peda is one of fermented fish product without further drying process, so it still classified as an intermediate moisture food where the fermentation process is still exist. The objective of research was to know the influence ...
PEMBUATAN PEPTON SECARA ENZIMATIS MENGGUNAKAN BAHAN BAKU JEROAN IKAN TONGKOL
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2013)
Th e protein content of little tuna viscera as well as tuna meat has great potential to be used as peptone. Th e aims of this research were to produce peptone from little tuna viscera using papain enzyme and then test it ...
PERUBAHAN PARAMETER KIMIA DAN MIKROBIOLOGI SERTA ISOLASI BAKTERI PENGHASIL ASAM SELAMA FERMENTASI BEKASAM IKAN MAS (Cyprinus carpio)
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2012)
Bekasam is one of fermentated fi sh products which it taste acid and highly contain lactic acid bacteria (LAB). Bekasam processing generally is using raw material freshwater fi sh to addition of salt and carbohydrate ...
PENAPISAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT ASAL BEKASAM
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 2011)
Bacteriocin is proteinaceous compound that has bactericidal action against other microorganisms. Bacteriocin-producing lactic acid bacteria (LAB) is generally considered safe for human consumption and can be applied in ...