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Pengolahan Ikan Lemuru (Sardinella Lemuru) Dengan Media Saus Cabai Dalam Kaleng

Proceedings of The Vocational Seminar on Marine & Inland Fisheries
Pengawetan makanan dalam kaleng adalah teknik pengolahan makanan dengan cara mengemasnya dalam wadah tertutup rapat (kaleng) dan dipanaskan pada suhu tertentu untuk mematikan mikroorganisme. Penelitian tujuan ini untuk mengukur proses pengolahan ikan lemuru kaleng media saos cabai, menguji mutu dan suhu pada ikan lemuru kaleng.
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Karakteristik Mutu, Rendemen Dan Produktivitas Pengalengan Ikan Lemuru (Sardinella Lemuru) Dengan Media Saus Tomat

Proceedings of The Vocational Seminar on Marine & Inland Fisheries
Ikan lemuru (Sardinella lemuru) banyak ditemui di perairan selat Bali adalah jenis ikan pelagis kecil, salah satu pemanfaatannya menjadi produk pengalengan ikan lemuru. Penelitian ini bertujuan menganalisis karakteristik proses pengolahan ikan lemuru kaleng mulai alur proses pengolahan, pengujian mutu bahan baku dan produk akhir, penerapan suhu ...
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Sardinella lemuru abundance in Bali Strait: IOD or ENSO

Seventh Geoinformation Science Symposium 2021, 2021
Dinarika Jatisworo   +3 more
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Study of Bali Sardinella Stock (Sardinella lemuru) Landed at Nusantara Fishing Port (PPN) Pengambengan, Bali – Indonesia

International Journal of Science and Research Archive
Bali sardinella (Sardinella lemuru Lemuru) is a type of small pelagic fish that has important economic value in Indonesia. In Indonesia, this fish is widely used to be processed into pindang fish, sardines and fishmeal. Sardinella lemuru is a pelagic fish found in shallow sea waters, lives in groups, and is a surface species.
Yusrizal, Yusrizal   +7 more
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Geometric Morphometric Analysis of Shape Variation of Sardinella lemuru

International Journal of Advanced Research in Biological Sciences (IJARBS), 2016
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