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PENGARUH PERBEDAAN KONSENTRASI LARUTAM GARAM DAN LAMA PENGERIN6AN TERHADAP HUTU IKAN LAYANG ASIN DENGAN KADAR GARAM RENDAH

Reo, Albert R. (2011) PENGARUH PERBEDAAN KONSENTRASI LARUTAM GARAM DAN LAMA PENGERIN6AN TERHADAP HUTU IKAN LAYANG ASIN DENGAN KADAR GARAM RENDAH. Pasific Journal, 2 (6). pp. 1118-1122. ISSN 1907-9672

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    Abstract

    Abstract. The objective of the research is to study the quality of low salted fish treated with different salt concentration and different dried period, The treatment of this research is salt solution with konsentration 5% (A1), konsentration 10% (A2) and konsentration 15% (A3). for dried period is 4 hours (B1), 6 hours (B2) and 8 hours (B3). And for see the affect of treatment to the saited content and organoleptic test like appereance, smell taste and consistensi. Based on the result of the research of saited test, used low salted and dried give the good effect to the quality of salted fish. This we can see salted content value drop to 25,12%, that means below from standart of salted quality 30%. For the organoleptic apecialy appereance, smell, taste and consistensy, most of the hghes value in depth treatmen with konsentration salted solution 15% and dried period 8 hours.

    Item Type: Article
    Uncontrolled Keywords: Salt solution, dry period, low salted fish, Decaptsrus sp.
    Subjects: Q Science > Q Science (General)
    S Agriculture > S Agriculture (General)
    Divisions: Fakultas Perikanan dan Ilmu Kelautan > lmu Kelautan
    Depositing User: Steven Ch. Kaunang
    Date Deposited: 26 Apr 2012 17:05
    Last Modified: 26 Apr 2012 17:06
    URI: http://repo.unsrat.ac.id/id/eprint/176

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