PENGARUH JENIS DAN KONSENTRASI ASAM, TEMPERATUR DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK FISH GLUE DARI LIMBAH IKAN TENGGIRI

PENGARUH JENIS DAN KONSENTRASI ASAM, TEMPERATUR DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK FISH GLUE DARI LIMBAH IKAN TENGGIRI

<p><strong>THE EFFECTS OF TYPES AND ACID CONCENTRATIONS, TEMPERATURES AND EXTRACTION TIME ON THE FISH GLUE CHARACTERISTIC OBTAINED FROM MACKEREL FISH BONE WASTE.</strong><em> As a maritime nation, Indonesia produced fresh fish products up to 4,408,419 tons in 2005. Mackerel f...

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Bibliographic Details
Main Authors: Tony Handoko, Sherly Octavia Rusli, Isabella Sandy
Format: Article
Language:English
Published: Diponegoro University 2012-05-01
Series:Reaktor
Subjects:
fish glue
limbah ikan
pengolahan limbah ikan
ikan tenggiri
Online Access:http://ejournal.undip.ac.id/index.php/reaktor/article/view/3587

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