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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Kutjut Subariah
Bag. Gizi dan Makanan Depk. I.K.K., Faperta, IPB
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PICUNG (PANGIUM EDULE) SEBAGAI BAHAN PENGAWET IKAN Hermana Hermana; Kutjut Subariah; Darwin Karyadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2030.

Abstract

(Pangium edule) sebagai bahan pengawet ikan (Pitjung (Pangium edule) as a preservative for fish). Pitjung (Pangium edule) contains an antiseptic substance. It can be used as a preservative for fish in combination with salt. The self-life of fish will be increased if, in addition to 3% salt, certain amounts of pitjung are added. Sensory evaluation indicated that a combination of 6% pitjung with 3% salt could keep the fresh characteristics of fish for 6 days, therefore is useful to preserve fish during transport. Cara mengawet ikan seperti dilakukan orang di Labuan Jawa Barat, menggunakan picung (Pangium edule) dan garam. Dengan cara ini garam yang digunakan lebih sedikit daripada yang diperlukan untuk mengasin. Picung terdapat di seluruh Indonesia, memungkinkan penggunaan cara ini di daerah-daerah penangkapan ikan yang kekurangan es atau garam. Penelitian ini bertujuan menilai kegunaan cara tersebut sehubungan dengan kesukaan konsumen.
Co-Authors Darwin Karyadi Hermana Hermana