Shelf-Life of Catfish Mystus (Mystus nemurus) Treated with Turmeric-Gingger Mixture and Stored at Refrigerarated Temperature (5oC)
| dc.contributor.author | Gotner Oloan, Sitinjak | |
| dc.date.accessioned | 2013-01-23T04:04:52Z | |
| dc.date.available | 2013-01-23T04:04:52Z | |
| dc.date.issued | 2013-01-23 | |
| dc.description.abstract | The research on shelf-life of Mystus catfish treated with turmeric and ginger mixture and stored at refrigerated temperature (5oC) was conducted at the Laboratory of Fish Processing Technology, Food Chemistry and Microbiology-Biotechnology, Faculty of Fisheries and Marine Science University of Riau in October-November 2012. Mystus catfish weighing 200-250 gr each was obtained from a fish market in Pekanbaru. The fish was eviscerated, washed and treated with a 15% turmeric-ginger mixture (7,5% : 7,5%) and stored in refrigerator for 20 days. The fish was analyzed for TVB and TPC every two days and the self-life was estimated based on TVB and TPC, using the method of Arrhenius. The results indicated that the shelf-life of mystus catfish was 20 days. TVB and TPC at spoilage was 28 mg % N and 5,46 cfu/g respectively. | en_US |
| dc.description.sponsorship | Dahlia; Mery Sukmiwati | en_US |
| dc.identifier.other | sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/1610 | |
| dc.language.iso | other | en_US |
| dc.subject | Mystus catfish | en_US |
| dc.subject | turmeric-gingger | en_US |
| dc.subject | arrhenius | en_US |
| dc.title | Shelf-Life of Catfish Mystus (Mystus nemurus) Treated with Turmeric-Gingger Mixture and Stored at Refrigerarated Temperature (5oC) | en_US |
| dc.type | student Paper Post Degree | en_US |
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