PENGARUH PERBEDAAN SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK IKAN ASIN SEPAT SIAM (Trichogaster pectoralis) DENGAN MENGGUNAKAN OVEN

Riansyah, Angga; Supriadi, Agus; Nopianti, Rodiana

doi:10.36706/fishtech.v2i1.1103

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PENGARUH PERBEDAAN SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK IKAN ASIN SEPAT SIAM (Trichogaster pectoralis) DENGAN MENGGUNAKAN OVEN

Published in Jurnal FishtecH • Jun 27, 2014

Authors:

Angga Riansyah

Agus Supriadi

Rodiana Nopianti

Abstract

The researce objective was to the effect of different drying temperatures and times on the characteristics of fish salted Siamese gourami (Trichogaster pectoralis) using oven. This research was conducted on October until November 2012 in the Fishery Processing Technology Laboratory, Faculty of Agric...

Subject

Aroma

Water content

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