Pratama, Yos Indra and Swastawati , Fronthea and Sumardianto, Sumardianto (2010) The Effect of Chitosan to Preserve Quality Smoked Baby Tuna (Euthynnus affinis) During Storage at Ambient Temperature. Undergraduate thesis, Diponegoro University.
|PDF (Undergraduate Thesis) - Other|
Traditional smoked fishery industry has not obtained an optimum result. Accordingly, it resulted in unstatisfactory and low quality products. Chitosan derived from crab carapaces can be used as preservation in industry. This study was aimed to find out the effect of chitosan with different concentration as natural preservatives for traditional smoked little tuna on its quality during storage at ambient temperature. Theconcentration of chitosan 1% can preserve smoked little tuna longer 3 days than chitosan 0% where it can only preserve for 2 days.
|Item Type:||Thesis (Undergraduate)|
|Subjects:||S Agriculture > SH Aquaculture. Fisheries. Angling|
|Divisions:||Faculty of Fisheries and Marine Sciences > Department of Fisheries|
|Deposited By:||Mr Eko Susanto|
|Deposited On:||31 Dec 2010 10:02|
|Last Modified:||31 Dec 2010 10:02|
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