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)

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/30004

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)
Authors:	Wahyuni, Mita Sadi, Uju Firmansyah, Adi Tanaka, Munehiko
Issue Date:	2010
Publisher:	IPB (Bogor Agricultural University)
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.
URI:	http://repository.ipb.ac.id/handle/123456789/30004
Appears in Collections:	Faculty of Fisheries and Marine Science

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