Pengaruh Ekstrak Alga Merah (Kappaphycus alvarezii) terhadap Jumlah Total Bakteri dan Nilai Organoleptik Ikan Kembung (Rastrelliger sp.) <Br><I>[ The Effect of Red Algae Extract (Kappaphycus alvarezii) against the Total Number of Bacteria and Organoleptic Value of Mackerel (Rastrelliger sp.)]<I>

Pengaruh Ekstrak Alga Merah (Kappaphycus alvarezii) terhadap Jumlah Total Bakteri dan Nilai Organoleptik Ikan Kembung (Rastrelliger sp.) <Br><I>[ The Effect of Red Algae Extract (Kappaphycus alvarezii) against the Total Number of Bacteria and Organoleptic Value of Mackerel (Rastrelliger sp.)]<I>

Abstract Mackerel (Rastrelliger sp.) is a kind of fish that have high economic value and good nutrition but susceptible to decay. People often to use formaldehyde as a preservative so that the fish does not quickly to decay. The use of formaldehyde could be replaced by natural ingredients that cont...

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Bibliographic Details
Main Authors: Wahju Tjahyaningsih, Dyo Maliki Hakim, Sudarno Sudarno, Annur Ahadi Abdillah
Format: Article
Language:Indonesian
Published: Faculty of Fisheries and Marine Universitas Airlangga 2015-04-01
Series:Jurnal Ilmiah Perikanan dan Kelautan
Subjects:
total number of bacteria, total plate count (tpc), organoleptic, mackerel (rastrelliger sp.), red algae extract (kappaphycus alvarezii)
Online Access:https://e-journal.unair.ac.id/JIPK/article/view/11243

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