| dc.creator |
Adawyah, Rabiatul |
|
| dc.creator |
Khotimah, Iin Kh |
|
| dc.creator |
Puspitasari, Puspitasari |
|
| dc.creator |
Rahmawati, H Rahmawati |
|
| dc.date.accessioned |
2020-06-15T04:03:03Z |
|
| dc.date.available |
2020-06-15T04:03:03Z |
|
| dc.identifier |
http://eprints.ulm.ac.id/6781/1/ABSTRACT_IOP-converted.pdf |
|
| dc.identifier |
Adawyah, Rabiatul and Khotimah, Iin Kh and Puspitasari, Puspitasari and Rahmawati, H Rahmawati Utilization of belimbing wuluh (Averrhoa bilimbi) to reduce urea levels from shark (Carcharhinus sp.) meat in shredded processing. Utilization of belimbing wuluh (Averrhoa bilimbi) to reduce urea levels from shark (Carcharhinus sp.) meat in shredded processing. |
|
| dc.identifier.uri |
https://repo-dosen.ulm.ac.id//handle/123456789/13003 |
|
| dc.description |
This research aimed to reduce the urea level in the shark meat and to find out the suitable concentration
of Averrhoa bilimbi extract to reduce urea level in the shark meat for processing of shredded meat. Trehis
research were to soak the shark meat in the Averrhoa bilimbi extract with 0% (without soaking), 20%, 40%,
60% by three repetitions for each treatment. Parameter that observed in this research were the amount of urea in
the product and organoleptic test of colour, taste, flavour, and appearance. Soaking in the Averrhoa bilimbi
extract of 60% could reduce the urea level in the product as much as 69.51%.
Keywords: Averrhoa bilimbi, shark meat, urea |
|
| dc.format |
text |
|
| dc.publisher |
1Department of Fisheries Product Technology, Fisheries and Marine Faculty, Lambung Mangkurat University, Banjarbaru, Indonesia. |
|
| dc.relation |
http://https//iopscience.iop.org/issue/1755-1315/278/1 |
|
| dc.relation |
http://eprints.ulm.ac.id/6781/ |
|
| dc.subject |
SH Aquaculture. Fisheries. Angling |
|
| dc.title |
Utilization of belimbing wuluh (Averrhoa bilimbi) to reduce
urea levels from shark (Carcharhinus sp.) meat in shredded
processing |
|
| dc.type |
Article |
|
| dc.type |
PeerReviewed |
|