The Use of Alcohol in Extending the Shelf-Life of Indonesian Pressured Boiled Salted Milkfish (Studi Pemanfaatan alkohol dalam Upaya Memperpanjang Umur Simpan Produk Pindang Bandeng Presto)

Abstract

Bandeng presto is a kind of Indonesian traditional fish product made from milkfish (Chanos chanos) with soft bones. The main problem occured in this product is the limitation of shel-life at room temperature (28 derajat Celsius), as 2-3 days, which cause the shortage in its distribution area. Bandeng presto is originally produced in Semarang (Central Java) and being one of the famous traditional fish product in Indonesia.