analysis of histamine levels in tuna loins product at CV Laut Biru in Sikka Regency
YDBR Minggo, A Vincentius - Jurnal Biologi Tropis, 2023 - jurnalfkip.unram.ac.id
CV Biru Laut is a Tuna fish company of Sikka regency. The resulting product has gone
through several stages of testing, one of which is testing the content of Tuna fish. This study …
through several stages of testing, one of which is testing the content of Tuna fish. This study …
[PDF][PDF] Studi perubahan kandungan histamin ikan lemuru (Sardinella lemuru) pada kondisi suhu ruang/terbuka
WA Satyadharma, IY Perwira… - Current Trends in Aquatic …, 2022 - ojs.unud.ac.id
Potensi Edible Coating Gelatin dengan Penambahan Quarcetin Terhadap Pembentukan Histamin Pada Daging Ikan Tongkol Selama Penyimpanan
L Lasmi, N Nuraenah, A Nofreeana - Manfish Journal, 2021 - ejurnal.polnep.ac.id
Edible coating berbahan dasar gelatin telah dikenal sebagai pegawet pada produk
perikanan yang berfungsi sebagai pembungkus yang melindungi produk dari kotaminasi …
perikanan yang berfungsi sebagai pembungkus yang melindungi produk dari kotaminasi …
[PDF][PDF] Relationship Between the Presence of Anisakis Parasite in Some Local Marine Water Fish Flesh and Some Quality Parameters in Alexandria Governorate.
DEE Hussein, M Bessat… - Alexandria Journal of …, 2022 - researchgate.net
The demand for high-quality fish and fishery products has always shown a positive trend
(Ozuni et al., 2021), as fish provide excellent nutritious value, being rich in essential …
(Ozuni et al., 2021), as fish provide excellent nutritious value, being rich in essential …
Detection of The Red Sea Bream Iridovirus (RSIVD) and Quality of Frozen Mackerel (Scomber japonicus) Imported Through the Port of Tanjung Mas Semarang
AD Novitasari, Desrina… - IOP Conference Series …, 2019 - iopscience.iop.org
The imported frozen fish and fishery products can be a carrier of transboundary fish
pathogen that subsequently may cause serious threat to the natural fish inhabitants …
pathogen that subsequently may cause serious threat to the natural fish inhabitants …
[PDF][PDF] KARAKTERISTIK FISIKOKIMIA BAKSO IKAN BARAKUDA (Sphyraena sp.) DENGAN LAMA PERENDAMAN ASAP CAIR YANG BERBEDA
F Swastawati, PH Riyadi, NT Gunawan - researchgate.net
Ikan barakuda merupakan komoditas yang sangat berpotensi untuk diolah menjadi
berbagai produk perikanan. Ikan barakuda mengandung protein 14, 71%, rasa yang enak …
berbagai produk perikanan. Ikan barakuda mengandung protein 14, 71%, rasa yang enak …
UJI KUALITATIF KEBERADAAN KAPANG PADA IKAN “KOMU”(Auxis rochei) ASIN KERING “ATUNG”(Parinarium glaberimum, HASSK)
S Tuharea, MN Mailoa, T Moniharapon… - … of Science and …, 2020 - ojs3.unpatti.ac.id
Produk olahan ikan asin sekarang ini bertujuan untuk meningkatkan masa simpan dan
belum mempertimbangkan karakteristik mutu mikrobiologis seperti keberadaan kapang …
belum mempertimbangkan karakteristik mutu mikrobiologis seperti keberadaan kapang …
Quality identification of skipjack tuna (Katsuwonus pelamis) caught using pole-and-line vessels in Sorong City
D Rossarie, YS Darmanto… - Russian Journal of …, 2017 - cyberleninka.ru
Fish handling on vessels plays an important role in the quality of skipjack tuna. The purpose
of this study was to identify the quality of pole-and-line caught skipjack tuna. The study was …
of this study was to identify the quality of pole-and-line caught skipjack tuna. The study was …