KITOSAN CANGKANG UDANG WINDU SEBAGAI PENGAWET FILLET IKAN GABUS (Channa striata)

dc.contributor.author	Wahyuni, Sri
dc.contributor.author	Khaeruni, Andi
dc.contributor.author	Hartini
dc.date.accessioned	2016-01-12T02:18:16Z
dc.date.available	2016-01-12T02:18:16Z
dc.date.issued	2013
dc.identifier.issn	0854-9230
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/77467
dc.description.abstract	Chitosan has a great opportunity to use as a natural preservative in fi shery products due to it’s antimicrobial activity. Th is study aimed to investigate characteristics of chitosan from tiger prawn shell and its infl uence on the activity of microbial spoilage, nutritional value, organoleptic and shelf life of fresh striped snackhead fi sh fi llets. Chitosan with concentrations of 0, 1, 1.5, and 2% used as a preservative in striped snackhead fresh fi sh fi llet and stored at room temperature for 10, 15, 20, and 25 hours. Treatment of 1.5% chitosan could extended shelf life of fi sh fi llets striped snackhead by reducing water content and growth at spoilage bacteria and maintaining protein content of fi sh fi llet up to 20 hours.	id
dc.language.iso	id	id
dc.publisher	Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)	id
dc.relation.ispartofseries	Volume 16 Nomor 3;
dc.title	KITOSAN CANGKANG UDANG WINDU SEBAGAI PENGAWET FILLET IKAN GABUS (Channa striata)	id
dc.type	Article	id
dc.subject.keyword	antimicrobial	id
dc.subject.keyword	Channa striata	id
dc.subject.keyword	chitosan	id
dc.subject.keyword	preservative	id