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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/77467
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dc.contributor.authorWahyuni, Sri-
dc.contributor.authorKhaeruni, Andi-
dc.contributor.authorHartini-
dc.date.accessioned2016-01-12T02:18:16Z-
dc.date.available2016-01-12T02:18:16Z-
dc.date.issued2013-
dc.identifier.issn0854-9230-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/77467-
dc.description.abstractChitosan has a great opportunity to use as a natural preservative in fi shery products due to it’s antimicrobial activity. Th is study aimed to investigate characteristics of chitosan from tiger prawn shell and its infl uence on the activity of microbial spoilage, nutritional value, organoleptic and shelf life of fresh striped snackhead fi sh fi llets. Chitosan with concentrations of 0, 1, 1.5, and 2% used as a preservative in striped snackhead fresh fi sh fi llet and stored at room temperature for 10, 15, 20, and 25 hours. Treatment of 1.5% chitosan could extended shelf life of fi sh fi llets striped snackhead by reducing water content and growth at spoilage bacteria and maintaining protein content of fi sh fi llet up to 20 hours.id
dc.language.isoidid
dc.publisherMasyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)id
dc.relation.ispartofseriesVolume 16 Nomor 3;-
dc.titleKITOSAN CANGKANG UDANG WINDU SEBAGAI PENGAWET FILLET IKAN GABUS (Channa striata)id
dc.typeArticleid
dc.subject.keywordantimicrobialid
dc.subject.keywordChanna striataid
dc.subject.keywordchitosanid
dc.subject.keywordpreservativeid
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