PENGARUH PENAMBAHAN KUNYIT DAN METODE PENGEMASAN TERHADAP DAYA AWET FILET LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR
The aim of this study was to determine the effect of turmeric addition and packaging methods on shelf life of smoked catfish fillets during ambient storage. This study used a completely randomized design, consisted of nine treatments, there were control (added liquid smoke and turmeric without packa...
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| Format: | Theses and Dissertations NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| Online Access: | https://repository.ugm.ac.id/120148/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60168 |
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id-ugm-repo.1201482016-03-04T08:42:59Z https://repository.ugm.ac.id/120148/ PENGARUH PENAMBAHAN KUNYIT DAN METODE PENGEMASAN TERHADAP DAYA AWET FILET LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR , S FAJAR HANGGA KUMARA , Nurfitri Ekantari, S.Pi., M.P. ETD The aim of this study was to determine the effect of turmeric addition and packaging methods on shelf life of smoked catfish fillets during ambient storage. This study used a completely randomized design, consisted of nine treatments, there were control (added liquid smoke and turmeric without packaging) [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , S FAJAR HANGGA KUMARA and , Nurfitri Ekantari, S.Pi., M.P. (2013) PENGARUH PENAMBAHAN KUNYIT DAN METODE PENGEMASAN TERHADAP DAYA AWET FILET LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60168 |
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UGM Library |
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Indonesia |
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Repository Civitas UGM |
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ETD |
| spellingShingle |
ETD , S FAJAR HANGGA KUMARA , Nurfitri Ekantari, S.Pi., M.P. PENGARUH PENAMBAHAN KUNYIT DAN METODE PENGEMASAN TERHADAP DAYA AWET FILET LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR |
| description |
The aim of this study was to determine the effect of turmeric addition and packaging methods on shelf life of smoked catfish fillets during ambient storage. This study used a completely randomized design, consisted of nine treatments, there were control (added liquid smoke and turmeric without packaging) |
| format |
Theses and Dissertations NonPeerReviewed |
| author |
, S FAJAR HANGGA KUMARA , Nurfitri Ekantari, S.Pi., M.P. |
| author_facet |
, S FAJAR HANGGA KUMARA , Nurfitri Ekantari, S.Pi., M.P. |
| author_sort |
, S FAJAR HANGGA KUMARA |
| title |
PENGARUH PENAMBAHAN KUNYIT DAN METODE
PENGEMASAN TERHADAP DAYA AWET FILET
LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR |
| title_short |
PENGARUH PENAMBAHAN KUNYIT DAN METODE
PENGEMASAN TERHADAP DAYA AWET FILET
LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR |
| title_full |
PENGARUH PENAMBAHAN KUNYIT DAN METODE
PENGEMASAN TERHADAP DAYA AWET FILET
LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR |
| title_fullStr |
PENGARUH PENAMBAHAN KUNYIT DAN METODE
PENGEMASAN TERHADAP DAYA AWET FILET
LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR |
| title_full_unstemmed |
PENGARUH PENAMBAHAN KUNYIT DAN METODE
PENGEMASAN TERHADAP DAYA AWET FILET
LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR |
| title_sort |
pengaruh penambahan kunyit dan metode
pengemasan terhadap daya awet filet
lele asap selama penyimpanan suhu kamar |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
2013 |
| url |
https://repository.ugm.ac.id/120148/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60168 |
| _version_ |
1681231274349428736 |