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)

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DC Field	Value	Language
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
Appears in Collections:	Faculty of Fisheries and Marine Science

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