Upaya Mempertahankan dan Meningkatkan Nilai Gizi dan Nilai Organoleptis Pangan Hasil Laut Melalui Teknologi Pengolahan Ikan
DOWNLOAD PDF The research aims were: (1) obtained fish fumigator specification which effective to applied in coastal area, (2) high organoleptic value, and (3) rich nutrient content, and longtime period of expire of product. The method consisted designing, making fish crackers, and testing of equipm...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Negeri Makassar
2012-04-01
|
| Series: | Sainsmat |
| Online Access: | https://ojs.unm.ac.id/sainsmat/article/view/453 |
| _version_ | 1819296414766727168 |
|---|---|
| author | Muhammad Danial Muhammad Tawil . Wahidah |
| author_facet | Muhammad Danial Muhammad Tawil . Wahidah |
| author_sort | Muhammad Danial |
| collection | DOAJ |
| description | DOWNLOAD PDF
The research aims were: (1) obtained fish fumigator specification which effective to applied in coastal area, (2) high organoleptic value, and (3) rich nutrient content, and longtime period of expire of product. The method consisted designing, making fish crackers, and testing of equipment specification, testing the organoleptic and nutrient value, as well as expired period of the product. Tool specification prototype obtained from this research were: dryer equipment performance were tetrahedral (175x60x50 cm), Tin 65oC, Tout 60oC, equipment capacity 30 kg, effectively 55,13%, time of drying 4 hours, fuel volume 3 liter. Product specification are taste like=5, and high nutrient, Fumigator equipment performance are tetrahedral (165x60x50 cm), Tin 60oC, Tout 55oC, equipment capacity 30 kg, effectively 36,50%, time of drying 3 hours, fuel (charcoal) volume 7 kg. Product specification are high nutrient, organoleptics value very like=6, , and product expired periods 4-5 days.
Key words: Fish technology, nutrient, organoleptic |
| first_indexed | 2024-12-24T04:57:44Z |
| format | Article |
| id | doaj.art-3a39f922baf5468cae495a3a0b66e60c |
| institution | Directory Open Access Journal |
| issn | 2086-6755 2579-5686 |
| language | Indonesian |
| last_indexed | 2024-12-24T04:57:44Z |
| publishDate | 2012-04-01 |
| publisher | Universitas Negeri Makassar |
| record_format | Article |
| series | Sainsmat |
| spelling | doaj.art-3a39f922baf5468cae495a3a0b66e60c2022-12-21T17:14:20ZindUniversitas Negeri MakassarSainsmat2086-67552579-56862012-04-0111334010.35580/sainsmat114532012364Upaya Mempertahankan dan Meningkatkan Nilai Gizi dan Nilai Organoleptis Pangan Hasil Laut Melalui Teknologi Pengolahan IkanMuhammad Danial0Muhammad Tawil1. Wahidah2Jurusan Kimia FMIPA UNM MakassarJurusan Fisika FMIPA UNM MakassarJurusan Matematika FMIPA UNM MakassarDOWNLOAD PDF The research aims were: (1) obtained fish fumigator specification which effective to applied in coastal area, (2) high organoleptic value, and (3) rich nutrient content, and longtime period of expire of product. The method consisted designing, making fish crackers, and testing of equipment specification, testing the organoleptic and nutrient value, as well as expired period of the product. Tool specification prototype obtained from this research were: dryer equipment performance were tetrahedral (175x60x50 cm), Tin 65oC, Tout 60oC, equipment capacity 30 kg, effectively 55,13%, time of drying 4 hours, fuel volume 3 liter. Product specification are taste like=5, and high nutrient, Fumigator equipment performance are tetrahedral (165x60x50 cm), Tin 60oC, Tout 55oC, equipment capacity 30 kg, effectively 36,50%, time of drying 3 hours, fuel (charcoal) volume 7 kg. Product specification are high nutrient, organoleptics value very like=6, , and product expired periods 4-5 days. Key words: Fish technology, nutrient, organoleptichttps://ojs.unm.ac.id/sainsmat/article/view/453 |
| spellingShingle | Muhammad Danial Muhammad Tawil . Wahidah Upaya Mempertahankan dan Meningkatkan Nilai Gizi dan Nilai Organoleptis Pangan Hasil Laut Melalui Teknologi Pengolahan Ikan Sainsmat |
| title | Upaya Mempertahankan dan Meningkatkan Nilai Gizi dan Nilai Organoleptis Pangan Hasil Laut Melalui Teknologi Pengolahan Ikan |
| title_full | Upaya Mempertahankan dan Meningkatkan Nilai Gizi dan Nilai Organoleptis Pangan Hasil Laut Melalui Teknologi Pengolahan Ikan |
| title_fullStr | Upaya Mempertahankan dan Meningkatkan Nilai Gizi dan Nilai Organoleptis Pangan Hasil Laut Melalui Teknologi Pengolahan Ikan |
| title_full_unstemmed | Upaya Mempertahankan dan Meningkatkan Nilai Gizi dan Nilai Organoleptis Pangan Hasil Laut Melalui Teknologi Pengolahan Ikan |
| title_short | Upaya Mempertahankan dan Meningkatkan Nilai Gizi dan Nilai Organoleptis Pangan Hasil Laut Melalui Teknologi Pengolahan Ikan |
| title_sort | upaya mempertahankan dan meningkatkan nilai gizi dan nilai organoleptis pangan hasil laut melalui teknologi pengolahan ikan |
| url | https://ojs.unm.ac.id/sainsmat/article/view/453 |
| work_keys_str_mv | AT muhammaddanial upayamempertahankandanmeningkatkannilaigizidannilaiorganoleptispanganhasillautmelaluiteknologipengolahanikan AT muhammadtawil upayamempertahankandanmeningkatkannilaigizidannilaiorganoleptispanganhasillautmelaluiteknologipengolahanikan AT wahidah upayamempertahankandanmeningkatkannilaigizidannilaiorganoleptispanganhasillautmelaluiteknologipengolahanikan |