PENGARUH AIPengaruh Air Rebusan terhadap Kualitas Ikan Kembung Rebus (Rastrelliger sp.)aR REBUSAN TERHADAP KUALITAS IKAN GEMBUNG REBUS (Rastrelliger sp)

Jurnal Ilmiah Biologi UMA (JIBIOMA)

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Title PENGARUH AIPengaruh Air Rebusan terhadap Kualitas Ikan Kembung Rebus (Rastrelliger sp.)aR REBUSAN TERHADAP KUALITAS IKAN GEMBUNG REBUS (Rastrelliger sp)
 
Creator Nugraha, M.Yusri Dadan
riyanto, Riyanto
Amrul, Hanifah Mutia Z.N
 
Subject Rastrelliger sp, boiling water, total plate count
 
Description The research on bacterial testing on boiled water of boiled mackerel (Rastelliger sp) has been conducted. The study applied treatment of boiled water that is not replaced and is used continuously in several stages. This study aims to determine the effect of boiled water on the quality of fish production, and determine its effect on meat tectrus, gill color, and aromas. The study was conducted with a descriptive qualitative method. Boiled mackerel quality is measured using the total plate count method, which is to count the number of bacterial colonies in the water before boiling and after boiling.
 
Publisher Universitas Medan Area
 
Contributor Universitas Medan Area
 
Date 2019-05-05
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnalmahasiswa.uma.ac.id/index.php/jibioma/article/view/140
10.31289/jibioma.v1i1.140
 
Source Jurnal Ilmiah Biologi UMA (JIBIOMA); Vol 1, No 1 (2019): Mei 2019; 7-11
2722-9777
10.31289/jibioma.v1i1
 
Language eng
 
Relation http://jurnalmahasiswa.uma.ac.id/index.php/jibioma/article/view/140/99
 
Rights Copyright (c) 2019 J I B I O M A
https://creativecommons.org/licenses/by/4.0
 

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