PERUBAHAN FISIKO-KIMIAWI, MIKROBIOLOGI DAN HISTAMIN BAKASANG IKAN CAKALANG SELAMA FERMENTASI DAN PENYIMPANAN [Physico-Chemical, Microbiological, and Histamine Changes in Skipjack Bakasang During Fermentation and Storage]

PERUBAHAN FISIKO-KIMIAWI, MIKROBIOLOGI DAN HISTAMIN BAKASANG IKAN CAKALANG SELAMA FERMENTASI DAN PENYIMPANAN [Physico-Chemical, Microbiological, and Histamine Changes in Skipjack Bakasang During Fermentation and Storage]

Bakasang is a salted fermentation product made from viscera of skipjack (Katsuwonus pelamis, Lin) or tuna (Thunnus sp) which tastes sour and is usually used as a complementary dish for local people in Ternate, North Maluku, Indonesia. The research aimed to study the changes in protein and histamine...

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Bibliographic Details
Main Authors: Sri Purwaningsih*, Joko Santoso, Rahmatia Garwan
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
bakasang
histamine
physico-chemical properties
skipjack viscera
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/7713

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/7713

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