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PEMANFAATAN KUNYIT (Curcuma domestica Yal) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 2010)
The research objectives were to determine the concentration of lime and soaking time that could reduce the smell of sardine, the concentration of curcumin that could prevent the oxidation of fish, and the effect of curcumin ...
KARAKTERISTIK SOSIS RASA AYAM DARI SURIMI IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN ISOLAT PROTEIN KEDELAI
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 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 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 ...
KARAKTERISTIK FISIKA KIMIA BAKSO DARI DAGING LUMAT IKAN LAYARAN (Istiophorus orientalis)
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2013)
Minced fi sh usually is used as a raw material for surimi products, and its derivative products such as fi sh ball. Th e aim of this work was to determine physicochemical characteristics of minced fi sh gel and fi sh ball ...