Fortifikasi Mi Instan dengan Ikan Tenggiri (Scomberomorus commersoni) (The Fortification of Instant Noodle With "Tenggiri" Fish Scomberomorus commersoni)  

Oleh:

Hartati, M.E.

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Berita Litbang Industri: Media Pulikasi dan Komunikasi Peneliti Industri vol. 37 no. 1 (Jul. 2007), page 36.
Topik: Fortifikasi; Mi Instan

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: BB26.1 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The research about fortification of instant noodle with "Tenggiri" Fish (Scomberomorus commersoni) added was carried out, by the aim to rise protein content and in effort to product diversification of seafish. The result showed that on 8% "Tenggiri" Fish (Scomberomorus commersoni) added gave high score from organoleptic test: taste 4,05, appearance 3,70, odor 4,03, color 3,58, and texture 3,60. Until 2 months storage life the average test of water content 10,58%, protein 13,26%, fat 0,65%, total plate count 3400 colony/g, jamur and Salmonella negative.

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