Kajian Keamanan dan Kualitas Rusip Bangka (Studi Kandungan Garam, Protein dan Peptida)

Rinto, Rinto and Hafif, Subarka (2017) Kajian Keamanan dan Kualitas Rusip Bangka (Studi Kandungan Garam, Protein dan Peptida). Prosiding Seminar Nasional Fakultas Pertanian Unsri 2017. pp. 680-685. ISSN 978-979-8389-25-2

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    Abstract

    The purpose of this research was to know the security and quality of rusip from Bangka by study on salt, protein and peptide content. The research stages were (1) random sampling based on rusip that have label, composition, production date and expired date, (2) assay of salt content, pH, protein and peptide. The results showed that there are 3 types of rusip that has a complete label. Salt content (13.94 to 15.68%), pH (5.85 to 6.01), protein content (14.71 to 18.39%), and peptide content (18.80 to 21.23%). The salt content of rusip was slightly more than maximum limited of salt (15%). Rusip from Bangka origin was a high protein ingredient and contain many peptides.

    Item Type: Article
    Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
    Divisions: Faculty of Agriculture > Department of Fishery Products Technology
    Depositing User: Dr Rinto Rinto
    Date Deposited: 18 Feb 2019 13:52
    Last Modified: 18 Feb 2019 13:52
    URI: http://eprints.unsri.ac.id/id/eprint/8246

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