Penelitian pengolahan oyster (Crassostrea sp.).

Moniharapon A.

Penelitian pengolahan oyster (Crassostrea sp.).

1987

Moniharapon A.

Oyster (Crassostrea sp.) is a dominant species widely distributed in Indonesian waters and have economic value. The preliminary study was conducted to observe the processing method of oyster sauce and continued with chemical and organoleptic analysis of the sauce at the laboratory. The analysis resulted that the composition of oyster sauce were: protein content 16.9 percent; fat content 3.4 percent; moisture content 20.4 percent, ash content 2.3 percent and crude fibre 34.5 percent, whereas organoleptic analysis result, hedonic appreciation was still accepted by panelist.

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AGROVOC Keywords

analyse organoleptique analytical methods organoleptic analysis ostra oysters procesamiento processing salsas sauce sauces technique analytique traitement

Bibliographic information

Published in

Majalah BIAM

Volume 4 ISSN 0215-1464

Other Subjects

Huitre; Tecnicas analiticas; Analisis organoleptico

Language

Indonesian

Translated Title

English. [Study on processing of oyster (Crassostrea sp.)]. [Indonesian]

Type

Journal Article; Journal Part

Source

Majalah-BIAM (Indonesia). (1987). v. 4(15) p. 15-21. Received 1992.

Corporate Author

Balai Industri Ambon (Indonesia)

In AGRIS since: 2012-11-15

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Penelitian pengolahan oyster (Crassostrea sp.).

1987

AGROVOC Keywords

Bibliographic information