Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Rio Maisaputra, Rio
Unknown Affiliation
Earth & Planetary Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
THEEFFECT OF DIFFERENT COOKING PROCESS OF COMMON CARP FISH MEAT (Leptobarbus hoevenii) ON THEQUALITY OF THE FISH ABON PRODUCED Maisaputra, Rio; ', Edison; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research was aimed to determine the shelf life of common carp (Leptobarbus hoevenii) fish abon in different processing method, namely steamed and presto. The results showed that the fish abon processed by presto was more preferred by consumers compared to that by steamed. The characteristics of the appearance of the fish abon presto was colored slightly brown, the texture was fibrous rather soft, the odor was fragrant and specific fish abon, and thetaste was delicious and specific abon fish.The chemical characteristic during storagefor 30 days was containing moisture (5.63%), ash (5.58%), fat (20.61%), protein (37.55%), and calcium (3769.58 mg/100g Ca). It also contained bacteria as TPC (total plate count) (4,07 x 104 sel/gram)Keyword : common carp, steam, presto, shelf life
Co-Authors ', Edison Sumarto Sumarto