Kajian Pengaruh Suhu dan Lama Ekstraksi Secara Pengukusan Terhadap Kadar Albumin Ikan Gabus (Ophiocephalus striatus)
Abstract<br />The objective of this study is to determine the temperature and duration of<br />the right steaming extraction to obtain albumin content and yield that optimal<br />from the Gabus fish (Ophiocephalus striatus). The research method is to<br />determine the temper...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2017-03-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/653 |