Browsing Jurnal Pengolahan Hasil Perikanan Indonesia by Subject "fish sausage"
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KARAKTERISTIK SOSIS RASA AYAM DARI SURIMI IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN ISOLAT PROTEIN KEDELAI
(2011)African catfish has potential to be processed become sausage because it contained highly protein. Soy protein isolate was use as binder. This research aims was to determined SPI concentration to produce high quality of ... -
THE EFFECT OF Gracilaria gigas POWDER ADDITION IN CATFISH SAUSAGE
(2013)Catfi sh (Clarias gariepinus) has high content of fat and sarcoplasmic protein contents, thus it possesses low gelling capacity. Washing treatment in surimi making aimed to increase its gelling ability. Th e result shows ...