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Found 2 from your keywords: subject="Teknologi pembuatan m...
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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEKSUTRA IKAN PARANG-PARANG (Chiroc…
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Nugroho, Alfin

Pempek sutra is a variety of pempek food that originated in South Sumatra.Pempek, with the addition of natural dyes derived from vegetables, is an effort to increase its value. This study aims to determine the characteristics and proper formulation of wolf herring meat ingredients and natural dyes of carrot extract. The research method used was a Factorial Randomized Block Design (FRBD) with si…

Edition
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ISBN/ISSN
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Collation
xvi, 40 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1815192025
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EFEKTIVITAS KITOSAN SEBAGAI ANTILALAT DAN ANTI BAKTERI PADA PEMBUATAN IKAN ASIN
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Sari, Mifta Intan

This research aims to determine the effectiveness of chitosan as a natural antilalat and anti-bacterial in salted fish processing. The research method used is descriptive and Randomized Group Design (RAK) carried out in 5 levels of treatment and carried out 3 replications. The treatment used is the difference in chitosan concentration with details of A0 (salted fish without treatment, as contro…

Edition
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ISBN/ISSN
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Collation
xvi, 25 hlm.; ilus.; tab, 29 cm
Series Title
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Call Number
T1566732024