A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood vinegar used in this research was used redistilled based on boiling point. The making of Galam wood vinegar used temperature variation ≤100°C and 100 <200°C. The purification used temperature variation x≤1000C, 100
PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood vinegar used in this research was used redistilled based on boiling point. The making of Galam wood vinegar used temperature variation ≤100°C and 100 <200°C. The purification used temperature variation x≤1000C, 100
PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
Setiawati, Evy (author)
2014-12-31
doi:10.24111/jrihh.v6i2.1233
Jurnal Riset Industri Hasil Hutan; Vol 6, No 2 (2014); 13-22 ; 2503-0779 ; 2086-1400
Article (Journal)
Electronic Resource
English
DDC:
690
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