Analisis Kimia Ikan Ekor Kuning Asap Industri Rumah Tangga di Kota Jayapura
نویسندگان
چکیده
Fish is highly susceptible to deterioration without any preservative or processing measures and requires proper handling preservation increase its shelf life. Smoked fish traditionally processed by through an open process of hot smoked. in Indonesia, especially Papua, still carried out with capital small business scale so that the use tools simple. The aim this research was study proximate composition smoked yellowfin fish, which were taken from different producers Youtefa Market, Jayapura City, Papua. analysis on applied (moisture level, ash fat protein level). result showed highest moisture level EK.K sample 67.17%. value EK.TÂ1 8.15%. sample, 18.63% 6.42%, respectively.  Key words: yellowfin, analysis.Â
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ژورنال
عنوان ژورنال: Jurnal Biologi Papua
سال: 2021
ISSN: ['2086-3314', '2503-0450']
DOI: https://doi.org/10.31957/jbp.1328