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PENGARUH PEMINDANGAN TERHADAP KONSENTRASI ASAM URAT PADA IKAN CAKALANG (Katsuwonus pelamis L)

Dotulong, Verly (2010) PENGARUH PEMINDANGAN TERHADAP KONSENTRASI ASAM URAT PADA IKAN CAKALANG (Katsuwonus pelamis L). In: Seminar Nasional Pangan.

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    Abstract

    Canned fish contains high purin. Purin produces uric acid which is dangerous for consumers' health. The aim of this research was to study the effect of fish curing on skipjack uric acid concentration. A filtration method has applied to the research. A filtrate has made by dissolving a sample (skipjack) in thicked sulfrtric acid solution. The data was obtained using a Spectrophotometer 5010 with 520 mm of wave length. The resutt showed that the process of fish curing of skipjack can significantly increase the uric acid concentration, from 17.4mg% of fresh skipjack to 387.1 mg% of curing skipjack.

    Item Type: Conference or Workshop Item (Paper)
    Uncontrolled Keywords: Fish curing, uric, skipiack
    Subjects: Q Science > Q Science (General)
    Divisions: Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan
    Depositing User: Steven Ch. Kaunang
    Date Deposited: 10 Oct 2012 12:07
    Last Modified: 10 Oct 2012 12:07
    URI: http://repo.unsrat.ac.id/id/eprint/282

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