Similarity: KAJIAN KEAMANAN DAN KUALITAS RUSIP BANGKA (Studi Kandungan Garam, Protein dan Peptida)

Rinto, Rinto (2023) Similarity: KAJIAN KEAMANAN DAN KUALITAS RUSIP BANGKA (Studi Kandungan Garam, Protein dan Peptida). Unsri.

Text (Similarity Artikel Kajian Keamanan dan Kualitas Rusip Bangka -Semnas FP 2017) Rinto-Semnas FP 2017-ithenticate.pdf - Other Download (992kB)

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:	Other
Subjects:	#3 Repository of Lecturer Academic Credit Systems (TPAK) > Results of Ithenticate Plagiarism and Similarity Checker
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Dr Rinto Rinto
Date Deposited:	08 Apr 2023 00:46
Last Modified:	08 Apr 2023 00:46
URI:	http://repository.unsri.ac.id/id/eprint/94407

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