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Journal > Jurnal Penelitian Gizi dan Makanan > PICUNG (PANGIUM EDULE) SEBAGAI BAHAN PENGAWET IKAN

 

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Jurnal Penelitian Gizi dan Makanan
JILID 1 (1971)
PICUNG (PANGIUM EDULE) SEBAGAI BAHAN PENGAWET IKAN
Hermana, Hermana ( Balai Penelitian Gizi Unit Semboja, Bogor)
Subariah, Kutjut ( Bag. Gizi dan Makanan Depk. I.K.K., Faperta, IPB)
Karyadi, Darwin ( Balai Penelitian Gizi Unit Semboja, Bogor)
Article Info   ABSTRACT
Published date:
20 Nov 2012
 
(Pangium edule) sebagai bahan pengawet ikan (Pitjung (Pangium edule) as a preservative for fish). Pitjung (Pangium edule) contains an antiseptic substance. It can be used as a preservative for fish in combination with salt. The self-life of fish will be increased if, in addition to 3% salt, certain amounts of pitjung are added. Sensory evaluation indicated that a combination of 6% pitjung with 3% salt could keep the fresh characteristics of fish for 6 days, therefore is useful to preserve fish during transport. Cara mengawet ikan seperti dilakukan orang di Labuan Jawa Barat, menggunakan picung (Pangium edule) dan garam. Dengan cara ini garam yang digunakan lebih sedikit daripada yang diperlukan untuk mengasin. Picung terdapat di seluruh Indonesia, memungkinkan penggunaan cara ini di daerah-daerah penangkapan ikan yang kekurangan es atau garam. Penelitian ini bertujuan menilai kegunaan cara tersebut sehubungan dengan kesukaan konsumen.
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