PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
<p>Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction...
Saved in:
| Main Authors: | Hanifah Fitriani, Aris Munandar, Dini Surilayani, Sakinah Haryati, Ginanjar Pratama, Bhatara Ayi Meata, Afifah Nurazizatul Hasanah, Rifki Prayoga Aditia |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2021-12-01
|
| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12906 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR
by: Afifah Nurazizatul Hasanah, et al.
Published: (2021-12-01) -
GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
by: Zulfatun Najah, et al.
Published: (2020-12-01) -
UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
by: Fitria Riany Eris, et al.
Published: (2020-07-01) -
Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content
by: Baity Nur Jannah, et al.
Published: (2020-09-01) -
Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method
by: Fitriyani Fitriyani, et al.
Published: (2024-12-01)