Rinto, Rinto (2017) Sertifikat dan Prosiding. Seminar Nasional Pertanian, 54 (1). pp. 680-685. ISSN 978-979-8389-25-2
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Abstract
The purpose of this research was to know the security and quality of rusip from Bangka by study on salt, protein and peptide content. The research stages were (1) random sampling based on rusip that have label, composition, production date and expired date, (2) assay of salt content, pH, protein and peptide. The results showed that there are 3 types of rusip that has a complete label. Salt content (13.94 to 15.68%), pH (5.85 to 6.01), protein content (14.71 to 18.39%), and peptide content (18.80 to 21.23%). The salt content of rusip was slightly more than maximum limited of salt (15%). Rusip from Bangka origin was a high protein ingredient and contain many peptides.
| Item Type: | Article |
|---|---|
| Subjects: | #3 Repository of Lecturer Academic Credit Systems (TPAK) > Conference or Workshop |
| Divisions: | 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1) |
| Depositing User: | Dr Rinto Rinto |
| Date Deposited: | 05 Jun 2023 23:57 |
| Last Modified: | 05 Jun 2023 23:57 |
| URI: | http://repository.unsri.ac.id/id/eprint/107104 |
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