Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang Dihasilkan
One of the ways in preventing fish from rotting is by adding humectant. This study experimented three percentages of three different humectant adding.This humectant adding is 40%, 30%, and 20% for two diffenrent sizes of fish big and small. The purpose was to find out whether adding humectant and si...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Negeri Malang
2009-02-01
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| Series: | Teknologi dan Kejuruan |
| Online Access: | http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/326 |
| _version_ | 1819073031951089664 |
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| author | Ummi Rohajatien and Aly Imron |
| author_facet | Ummi Rohajatien and Aly Imron |
| author_sort | Ummi Rohajatien and Aly Imron |
| collection | DOAJ |
| description | One of the ways in preventing fish from rotting is by adding humectant. This study experimented three percentages of three different humectant adding.This humectant adding is 40%, 30%, and 20% for two diffenrent sizes of fish big and small. The purpose was to find out whether adding humectant and sizes of fish influence protein, taste, color, aroma, and shell life product. The analysis used in this study is anava and continued by Duncan Multiple Range Test . The result shows that adding humectant and the size of fish influenced the protein content, color, and the taste of salted fish, however, they did not influence the aroma. |
| first_indexed | 2024-12-21T17:47:10Z |
| format | Article |
| id | doaj.art-b2b5be01b0db4eb0859a56009d222154 |
| institution | Directory Open Access Journal |
| issn | 0852-0062 2477-0442 |
| language | Indonesian |
| last_indexed | 2024-12-21T17:47:10Z |
| publishDate | 2009-02-01 |
| publisher | Universitas Negeri Malang |
| record_format | Article |
| series | Teknologi dan Kejuruan |
| spelling | doaj.art-b2b5be01b0db4eb0859a56009d2221542022-12-21T18:55:28ZindUniversitas Negeri MalangTeknologi dan Kejuruan0852-00622477-04422009-02-0127210.17977/tk.v27i2.326252Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang DihasilkanUmmi Rohajatien and Aly ImronOne of the ways in preventing fish from rotting is by adding humectant. This study experimented three percentages of three different humectant adding.This humectant adding is 40%, 30%, and 20% for two diffenrent sizes of fish big and small. The purpose was to find out whether adding humectant and sizes of fish influence protein, taste, color, aroma, and shell life product. The analysis used in this study is anava and continued by Duncan Multiple Range Test . The result shows that adding humectant and the size of fish influenced the protein content, color, and the taste of salted fish, however, they did not influence the aroma.http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/326 |
| spellingShingle | Ummi Rohajatien and Aly Imron Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang Dihasilkan Teknologi dan Kejuruan |
| title | Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang Dihasilkan |
| title_full | Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang Dihasilkan |
| title_fullStr | Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang Dihasilkan |
| title_full_unstemmed | Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang Dihasilkan |
| title_short | Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang Dihasilkan |
| title_sort | pengaruh penambahan humektan dan ukuran ikan terhadap mutu produk pengawetan ikan yang dihasilkan |
| url | http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/326 |
| work_keys_str_mv | AT ummirohajatienandalyimron pengaruhpenambahanhumektandanukuranikanterhadapmutuprodukpengawetanikanyangdihasilkan |