ISOTERMI SORPSI AIR IKAN KAYU (Katsuo-Bushi) YANG DIBUAT DENGAN KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN YANG BERBEDA
| العنوان: | ISOTERMI SORPSI AIR IKAN KAYU (Katsuo-Bushi) YANG DIBUAT DENGAN KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN YANG BERBEDA |
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| المؤلفون: | Nurmeilita Taher, Greace Tinuwo, Siegfried Berhimpon, Grace Sanger, Feny Mentang, Eunike Louisje Mongi, Verly Dotulong |
| المصدر: | MEDIA TEKNOLOGI HASIL PERIKANAN; Vol 7, No 2 (2019); 36-40 |
| بيانات النشر: | Sam Ratulangi University, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Liquid smoke, food.ingredient, food, Chemistry, Food science, Isotherm sorpsi water (ISA) Katsuo-bushi, liquid smoke, ikan kayu, asap cair |
| الوصف: | Dried smoked skipjack or better known as Katsuobushi , are included in smoking processed products, which are carried out in several stages. The weight of Katsuobushi is about 20% of the weight of the raw material, with a moisture content of 15-19%, because they have a long process of smoking and drying. According to Berhimpon et al . (2014), the weakness of katsuobushi in the world today is the high content of Polycyclic Aromatic Hydrocarbon (PAH), which it exceeds a maximum of 10 ppb, which it is the standard given by Korean as an importer country. Although, Japan as a bigger importer country did not gave a standard yet, but nowadays consumer have more concern to health. In their research Berhimpon et al . (2016) has examined katsuobushi processed using liquid smoke which it contains PAH |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2337-4284 2684-7205 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34685f008063470bc1e28f31814ac372Test https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/23614Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....34685f008063470bc1e28f31814ac372 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23374284 26847205 |
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