Add to ORKGThe aim of the research was to observe the soaking effect of milkfish into different concentrations of red mangrove leaf powder solution, which was then stored at cool temperature using small ice for 6 days, to the fish quality based on the organoleptik value, total of bacteria (TPC), Total Volatile Based Nitrogen (TVBN). The soaking of milkfish into 3% concentration of red mangrove leaf powder solution stored for 6 days gave a better product, because it had organoleptic value (7,18), TPC value (7,43 x 103) and TVBN value (6,93). The values meet the SNI value of the fresh fish
The purpose of this study was to determine the quality of fish tambakan setback at room temperature ...
Milk-Fish contains of 129 kkal of energy, 20 gram of protein, 150 gram of phosphore, 2 mg of iron, 2...
Kembung fish (Rastrelliger sp.) is a pelagic fish with high catching production volumes. The high ca...
Metode pendinginan menggunakan es batu dengan perbandingan ikan : es = 1:1 membutuhkan biaya yang re...
Have done milkfish shredded manufacturing practices on Friday 25 January 2019 which implemented vill...
Problems that often arise in the fisheries sector, especially in the development of saline tilapia a...
ABSTRACT In the content contained in milkfish such as protein and fat is a suitable medium for the g...
This research is done to study quality of fresh baung fish with using of vegetable fern condensation...
The purpose of this study is (1) determining the dose of waste carrageenan/waste seaweed as an adhes...
Pengawetan merupakan salah satu proses untuk mempertahankan kesegaran mutu pada ikan. Penyebab utam...
Rhizophora mucronata merupakan salah satu jenis mangrove yang memiliki karbohidrat dan kalori tinggi...
Red tilapia fish are one of the types of fish in fresh water cultivation by having good enough prosp...
The milkfish represent one of the high commodities of protein and consumed many by society in Aceh. ...
Tilapia (Oreochromis niloticus) is one of freshwater-culture fish species are favired by the people ...
Fish processing method by decreasing pH value has been practised by people who live in South East As...
The purpose of this study was to determine the quality of fish tambakan setback at room temperature ...
Milk-Fish contains of 129 kkal of energy, 20 gram of protein, 150 gram of phosphore, 2 mg of iron, 2...
Kembung fish (Rastrelliger sp.) is a pelagic fish with high catching production volumes. The high ca...
Metode pendinginan menggunakan es batu dengan perbandingan ikan : es = 1:1 membutuhkan biaya yang re...
Have done milkfish shredded manufacturing practices on Friday 25 January 2019 which implemented vill...
Problems that often arise in the fisheries sector, especially in the development of saline tilapia a...
ABSTRACT In the content contained in milkfish such as protein and fat is a suitable medium for the g...
This research is done to study quality of fresh baung fish with using of vegetable fern condensation...
The purpose of this study is (1) determining the dose of waste carrageenan/waste seaweed as an adhes...
Pengawetan merupakan salah satu proses untuk mempertahankan kesegaran mutu pada ikan. Penyebab utam...
Rhizophora mucronata merupakan salah satu jenis mangrove yang memiliki karbohidrat dan kalori tinggi...
Red tilapia fish are one of the types of fish in fresh water cultivation by having good enough prosp...
The milkfish represent one of the high commodities of protein and consumed many by society in Aceh. ...
Tilapia (Oreochromis niloticus) is one of freshwater-culture fish species are favired by the people ...
Fish processing method by decreasing pH value has been practised by people who live in South East As...
The purpose of this study was to determine the quality of fish tambakan setback at room temperature ...
Milk-Fish contains of 129 kkal of energy, 20 gram of protein, 150 gram of phosphore, 2 mg of iron, 2...
Kembung fish (Rastrelliger sp.) is a pelagic fish with high catching production volumes. The high ca...