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119  Articles
1 of 13 pages  |  10  records  |  more records»
Sumberdaya ikan cakalang (Katsuwonus pelamis) merupakan ikan ekonomis penting dan utama di Indonesia. Tingginya tingkat pemanfaatan ikan cakalang di Samudra Hindia menjadi hal yang sangat rawan dan perlu kehati-hatian dalam pengelolaannya. Tersedianya dat... see more

Ikan merupakan salah satu bahan makanan yang mudah mengalami kemunduran mutu.Kemunduran mutu ikan disebabkan oleh aksi enzimatis dan aksi bakteri. Kedua aksi ini menguraikan komponen penyusun jaringan tubuh ikansehingga menghasilkan perubahan fisik sepert... see more

This research objective was to determine the sensory quality and microbial contamination (ALT) of skipjack fish products (Katsuwonus pelamis L) as soon as possible. The treatments tested were 30 and 60 minutes of smoking time, dipresto for 1 hour and then... see more

Smoking fish with smoke liquid is a method of processing or preserving fish by utilizing a combination of drying treatment with oven and providing natural chemical compounds of liquid smoke. Vacuum packages could be applied to maintain the shelf life of s... see more

The purpose of this study was to determine the quality of smoked skipjack (Katsuwonus pelamis L) smoke pre-treated in a solution of mangosteen peel with a concentration of 3, 4 and 5%, with various soaking time, then stored and observed at 0, 3, 6, and 9 ... see more

Sampel penelitian ini diambil mengikuti proses penanganan ikan Cakalang (Katsuwonus pelamis L) di pasar Bersehati kota Manado. Sebelum dipajang untuk dijual, ikan diberi perlakuan pendinginan dengan cara penambahan es untuk melihat dampak proses terhadap ... see more

Skipjack tuna (Katsuwonus pelamis L.) has a high economic value, both as an export commodity and for local consumption. In Indonesia, especially in North Sulawesi the total catch of skipjack tuna is high. The purpose of this research was to determine the ... see more

Fogging is one way of preserving fish processing functions as well as providing odor as well as a simple way and has weaknesses. To over come these weaknesses, it can be attempted use of liquid smoke. The purpose of this study was to determine the level o... see more

Skipjack tuna is one of the most popular fish processed through a traditional smoking method in North Sulawesi. This study was aimed to analyze the physicochemical characteristics and fatty acid profiles of skipjack tuna, Katsuwonus pelamis, smoked using ... see more

1 of 13 pages  |  10  records  |  more records»