Isotermi Sorpsi Air Dan Analisis Umur Simpan Ikan Kayu Tongkol (Euthynnus Affinis) Dari Aceh  

Oleh:

Soekarto, Soewarno T. ; Ayob, Mohd. Khan ; Abdullah, Aminah ; Hayati, Rita

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. XV (2004), page 207-213.
Topik: Sheelflife; Water Fraction; Water sorption isothermi; Skip Jack; Ikan Kayu

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Tongkol dried fish (ikan Kayu Tongkol) is lumps of less salted dried fish usually used as popular ingredient for some traditional fish dishes in Aceh as well as in Malaysia. In Japan it is further processed into Katsou-bushi for preparation of special soup. The objective of this research was to find out water relation parameters in the less salted dried fish as related to shelf life, characteristic changes during storage and estimate analysis of it's expired date. Dried fish samples were equilibrated in 15 levels of RH at 28°C and their equilibrium moisture contents were determined.

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