Browsing UT - Faculty of Fisheries and Marine Science by Subject "organoleptic"
Now showing items 1-5 of 5
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Analisis Kemunduran Mutu Udang Vaname (Litopenaeus vannamei) secara Kimiawi dan Mikrobiologis
(2015)Shrimp is perishable commodity susceptible to damage and quality deterioration. This research aimed to assess the deterioration process by organoleptic, chemical and microbiological characteristics. The organoleptic ... -
Karakterisasi dan Kestabilan Produk Kombinasi Minyak Ikan dan Minyak Habbatussauda
(2013)Fish oil and habbatussauda are currently used to improving the quality of brain and preventing various diseases. The purpose of research is to specify characteristics and stability of product combination of fish oil and ... -
Perubahan Mutu Siput Mata Tujuh (Haliotis varia) setelah Proses Transportasi dalam Suhu Lingkungan yang Berbeda.
(2015)Abalone (Haliotis varia) which is live in the Ciwaru coastal waters is one of the sea snail that has not been exploited optimally. Abalone is a high economic value of seafood. Abalone has a length of 3.51 ± 0.24 cm, width ... -
Rancang Bangun Alat Pengasapan Dingin Produk Perikanan dengan Sistem Kendali Suhu dan Konsentrasi Asap
(2015)Cold-smoking is a method of low temperature (~30-60 °C) smoking with slow duration of drying process. The objective of this research is to develop an instrument of cold-smoking fish products, which resulted through the ... -
Sanitasi dan Higienitas pada Proses Pembongkaran Hasil Tangkapan di Pelabuhan Perikanan Nusantara Kejawanan, Cirebon
(2024)Sanitasi dan higienitas merupakan hal yang penting untuk menjaga mutu produk yang diturunkan di Pelabuhan Perikanan Nusantara (PPN) Kejawanan. Tingkat higienitas dan sanitasi di PPN Kejawanan belum diketahui dan penanganan ...
