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References
- C. V. L. Jayasinghe and S. S. G. Silva, “Quality Improvement of Tilapia Fish Nuggets by Addition of Legume Flour as Extenders,” pp. 32–44, 2011.
- U. Amalia, S. Pengajar, P. Studi, T. Hasil, U. Diponegoro, and F. Nugget, “Pendugaan Umur Simpan Produk Nugget Ikan Dengan Merk Dagang Fish Nugget ‘ So Lite ’ Shelf Life Estimation of ‘ So Lite ’ Fish Nugget,” vol. 8, no. 1, pp. 0–4, 2012.
- R. Mulyani, D. Mulyadi, and N. Yusuf, “Preparation and Characterization of Chitosan Membranes from Crab Shells ( Scylla olivacea ) for Beverage Preservative,” vol. 5, no. November, pp. 242–247, 2019.
- Z. Arifin and P. Nugroho, “Aplikasi Kitosan Limbah Udang sebagai Pengawet Ikan Patin ( Pangasius sp . ),” no. 2014, pp. 1–6, 2016.
- Holipah, Wijayanti, and Saputra, “Aplikasi Kitosan Sebagai Pengawet Alami Dalam meningkatkan Mutu Simpan Produk Pasca Panen,” Institut Pertanian Bogor, Bogor, 2010.
- E. . Helander, Nurmiaho-Lassila, R. Ahvenainen, J. Rhoades, and S. Roller, “Chitosan Disrupts The Barrier Properties of The Outer Membrane of Gram Negative Bacteria,” Int. J. Food Microbiol., vol. 71, pp. 235–244, 2001.
- A. R. Arif, H. Natsir, and S. Dali, “Enzymatic Production of Chitosan from the Waste White Shrimp (Penaeus merguiensis) and Antimicrobial Effect for Durability Against Fishballs,” Mar. Chim. Acta, vol. 15, no. 1, p. ISSN 1411-2123, 2014.
- A. Musyahadah et al., “Pengaruh Penambahan Kitosan Dari Cangkang Rajungan (Portonus Pelagicus) Terhadap Total Mikroba Kadar Air Dan Mutu Organoleptik Mie,” vol. 8, no. 2, pp. 119–129, 2018.
- P. Howgate, “A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 1. Determination.,” Electron. J. Environ. Agric. Food Chem., vol. 1, no. 9, 2010.
- M. K. Susanto, E., Agustini, T. W., Swastawati, F., Surti, T., Fahmi, A. S., Albar, M. F., & Nafis, “Pemanfaatan bahan alami untuk memperpanjang umur simpan ikan kembung (Rastrelliger neglectus).,” J. Perikan. Univ. Gadjah Mada, vol. 2, no. 13, pp. 60–69, 2011.
- M. Natsir, H., Dali, S., Fattah, N., Nadir, “Enzymatic Production of Chitosan from the White Shrimp Waste (Penaeus merguiensis) and Its Aplicationas Preservatives in Fishery Product,” Proceeding, no. ISBN: 978-979-96595-4-5., 2013.
- K. Handayani, “Pemanfaatan Tepung Tempe untuk Memperpanjang Umur Simpan dan Mecegah Kerusakan Komponen Gizi Ikan Kembung Segar (RAstrelliger sp.),” Institut Pertanian Bogor, Bogor, 1992.
- V. . Mariana, E. Liviawaty, and I. . Burwono, “penambahan Yoghurt terhadap Populasi Mikroba Pembusuk Pada Sosis lele Dumbo,” J. Perikan. dan Kelaut., vol. 2, no. 1, pp. 73–79, 2011.
- S. T. Soekarto, “Penilaian organoleptik: untuk industri pangan dan hasil pertanian.,” Bhratara Karya Aksara, Jakarta., 1985.
- D. A. Wicaksono, “Pengaruh metode aplikasi kitosan, tanin, natrium metabisulfit dan mix pengawet terhadap umur simpan bakso daging sapi pada suhu ruang.,” Institut Pertanian Bogor, Bogor, 2007.
- M. Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wootton, Ilmu Pangan. 1987.
References
C. V. L. Jayasinghe and S. S. G. Silva, “Quality Improvement of Tilapia Fish Nuggets by Addition of Legume Flour as Extenders,” pp. 32–44, 2011.
U. Amalia, S. Pengajar, P. Studi, T. Hasil, U. Diponegoro, and F. Nugget, “Pendugaan Umur Simpan Produk Nugget Ikan Dengan Merk Dagang Fish Nugget ‘ So Lite ’ Shelf Life Estimation of ‘ So Lite ’ Fish Nugget,” vol. 8, no. 1, pp. 0–4, 2012.
R. Mulyani, D. Mulyadi, and N. Yusuf, “Preparation and Characterization of Chitosan Membranes from Crab Shells ( Scylla olivacea ) for Beverage Preservative,” vol. 5, no. November, pp. 242–247, 2019.
Z. Arifin and P. Nugroho, “Aplikasi Kitosan Limbah Udang sebagai Pengawet Ikan Patin ( Pangasius sp . ),” no. 2014, pp. 1–6, 2016.
Holipah, Wijayanti, and Saputra, “Aplikasi Kitosan Sebagai Pengawet Alami Dalam meningkatkan Mutu Simpan Produk Pasca Panen,” Institut Pertanian Bogor, Bogor, 2010.
E. . Helander, Nurmiaho-Lassila, R. Ahvenainen, J. Rhoades, and S. Roller, “Chitosan Disrupts The Barrier Properties of The Outer Membrane of Gram Negative Bacteria,” Int. J. Food Microbiol., vol. 71, pp. 235–244, 2001.
A. R. Arif, H. Natsir, and S. Dali, “Enzymatic Production of Chitosan from the Waste White Shrimp (Penaeus merguiensis) and Antimicrobial Effect for Durability Against Fishballs,” Mar. Chim. Acta, vol. 15, no. 1, p. ISSN 1411-2123, 2014.
A. Musyahadah et al., “Pengaruh Penambahan Kitosan Dari Cangkang Rajungan (Portonus Pelagicus) Terhadap Total Mikroba Kadar Air Dan Mutu Organoleptik Mie,” vol. 8, no. 2, pp. 119–129, 2018.
P. Howgate, “A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 1. Determination.,” Electron. J. Environ. Agric. Food Chem., vol. 1, no. 9, 2010.
M. K. Susanto, E., Agustini, T. W., Swastawati, F., Surti, T., Fahmi, A. S., Albar, M. F., & Nafis, “Pemanfaatan bahan alami untuk memperpanjang umur simpan ikan kembung (Rastrelliger neglectus).,” J. Perikan. Univ. Gadjah Mada, vol. 2, no. 13, pp. 60–69, 2011.
M. Natsir, H., Dali, S., Fattah, N., Nadir, “Enzymatic Production of Chitosan from the White Shrimp Waste (Penaeus merguiensis) and Its Aplicationas Preservatives in Fishery Product,” Proceeding, no. ISBN: 978-979-96595-4-5., 2013.
K. Handayani, “Pemanfaatan Tepung Tempe untuk Memperpanjang Umur Simpan dan Mecegah Kerusakan Komponen Gizi Ikan Kembung Segar (RAstrelliger sp.),” Institut Pertanian Bogor, Bogor, 1992.
V. . Mariana, E. Liviawaty, and I. . Burwono, “penambahan Yoghurt terhadap Populasi Mikroba Pembusuk Pada Sosis lele Dumbo,” J. Perikan. dan Kelaut., vol. 2, no. 1, pp. 73–79, 2011.
S. T. Soekarto, “Penilaian organoleptik: untuk industri pangan dan hasil pertanian.,” Bhratara Karya Aksara, Jakarta., 1985.
D. A. Wicaksono, “Pengaruh metode aplikasi kitosan, tanin, natrium metabisulfit dan mix pengawet terhadap umur simpan bakso daging sapi pada suhu ruang.,” Institut Pertanian Bogor, Bogor, 2007.
M. Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wootton, Ilmu Pangan. 1987.