Informasi Detil Paper

Judul: Pengaruh Konstrasi Garam dan Waktu Perendaman Terhadap Cita Rasa Ikan Kawalinya (Selar Leptolepis) Asin Kering
Penulis: Julia Melanie Tahitu  || email: melani_tahitu@yahoo.com
Jurnal: Biopendix Vol. 1 no. 1 - hal. 65-70 Tahun 2014  [ KIP ]
Keywords:  salt concentration, soaking time, kawalinya fish (selar leptolepis)
Abstract: Background: Point of this research is how to know the concentrated of the salt and effected times flor make great and delicious kawalinya dry‟s field fish. Some of ingredient‟s wich is need was, salt, alcohol a ltr of water and the kawalinya fish for sure. Method: This research takes four weeks from 11th oktober until 11th November 2010. This research using radom experimental tean wich compared by 3 conducts, with is team A1 using 20 % of concentrated , team A2 using 40 % of concentrated and team A3 using concentrated,each of them repeat it for three times. The data wich was been acquired using the analize statistic descriptive data. Result: Researchment show us that quantity,s of the salt get more influence‟sfor the tasted of kawalina field goald fish (selar leptolepis) with 40 % concentrate and flour until six hours of soaking time. Conclusion: Salt concentration and immersion time affect the taste of dried salted fish kawalinya. Salt concentration and storage time on the taste of dried salted fish kawalinya then it is best to salt concentration of 40%, with a soaking time 4 hours and 6 hours, followed by a salt concentration of 60%, with a soaking time 4 hours and 6 hours and 20% concentration with soaking time 4 hours and 6 hours.
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