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)
dc.contributor.author | Wahyuni, Mita | |
dc.contributor.author | Sadi, Uju | |
dc.contributor.author | Firmansyah, Adi | |
dc.contributor.author | Tanaka, Munehiko | |
dc.date.accessioned | 2010-07-02T07:08:24Z | |
dc.date.available | 2010-07-02T07:08:24Z | |
dc.date.issued | 2010 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/30004 | |
dc.description.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. | id |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | 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) | id |