Bahasa Indonesia
English
Research Report for Fishery Technology No 23 – 1983
Research Report for Fishery Technology No 23 – 1983
1. Canning of Mackerel (Rastrelliger kanagurta) and Scad (Decapterus spp). By Mohammad Saleh, Murniyati and J Tri Murtini
2. Fish Satay, A study on the Drying Method, Quality and Shelf Life. By Bagus SB Utomo, Singgih Wibowo, Achmad Poernomo and Suyuti Nasran
3. Microbial and Chemical Changes During Ensiling Process. By J Tri Murtini, Th Dwi Suryaningrum, and Yunizal
4. Storage Test of Fresh Water Fish in Crushed Ice and Chilled Water. By Bagus SB Utomo, Sofyan Ilyas, Th Dwi Suryaningrum and Umi Rahayu
Research Report for Fishery Technology No 22 – 1983
Research Report for Fishery Technology No 22 – 1983
1. Study on the Deterioration of Dried Squid. By Sjahrul B, Djati S and Suyuti N
2. Quality Changes of Cured Fishery Products During Storage at Low Temperatures. By Murdinah, Singgih Wibowo and Siti Rahayu
3. Storage Trial of Dried-Salted Skipjack. By TAR Hanafiah, B Irianto Winarso, B Rumahrupute and Gobed P
4. Processing of Shark White Mewat for Preparation of Shredded, Smoked, and Dried Salted Meats. By Yunizal, Suyuti Nasran and Ijah Muljanah
5. Study on the Methods of Shark Liver Oil Extraction. By Yunizal, Suyuti Nasran and J Tri Murtini
Research Report for Fishery Technology No 21 – 1983
Research Report for Fishery Technology No 21 – 1983
1. A Prelimenary Study on the Formation of a Central Fisheries Industry Model in Sidoarjo. By Sutrisno Saleh, Mohammad Noor, Sofyan Ilyas, Iman Sutrisno, HM Rudy and Murachman
2. Effect of Initial Freshness on Shelflife of Frozen Skipjack (Katsuwonus pelamis). By TAR hanafiah and S Bustaman
3. Improvement of Skipjack Processing in Ambon. By Faroman S Sjahrul B, Djati S and Boetje R
4. Research on the Quality of Shrimp During Processing. By Rosmawaty Peranginangin, Yunizal and Ijah Muljanah
Research Report for Fishery Technology No 20 – 1982
Research Report for Fishery Technology No 20 – 1982
1. Solar Dryer for Improvement of Traditional Sun-Drying of Fish. By Suparno
2. Study on Gelling Property of Hypnean. By TAR Hanafiah, B Irianto Winarso and E Setiabudi
3. Decontamination of Salmonella in Froglegs by Irration. By Rosmawaty Peranginangin and Posma R Tambunan
4. Study on Shelf Life of Frozen Skipjack. By TAR Hanafiah, S Bustaman and Suyuti N.
5. Preparation of Fish Sauce from Mackerel (Rastrelliger spp) by Acid Hydrolysis. By Suparno and Tri Silowati B