Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Siegfried Berhimpon"'
Autor:
Henny Adeleida Dien, Roike Iwan Montolalu, Feny Mentang, Siegfried Berhimpon, Fahrul Nurkolis
Publikováno v:
Open Access Macedonian Journal of Medical Sciences. 10:1200-1206
Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without i
Autor:
Henny Adeleida Dien, Roike Iwan Montolalu, Feny Mentang, Siegfried Berhimpon, Fahrul Nurkolis
Publikováno v:
SSRN Electronic Journal.
Autor:
Pipih Suptijah, Roike Iwan Montolalu, Siegfried Berhimpon, Asri Silvana Naiu, Nickson J. Kawung
Publikováno v:
Current Research in Nutrition and Food Science Journal. 8:197-205
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 8, No 1 (2020); 26-30
Komoditi Cakalang fufu (ikan asap) Sulawesi Utara dapat dikatakan sebagai exotic indogenous food , namun masih diperhadapkan dengan beberapa permasalahan, antara lain; penampilan produk masih terbatas, produk belum dikemas karena dirasa sulit, sehing
Publikováno v:
Media Teknologi Hasil Perikanan; Vol 8, No 1 (2020); 14-22
Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e. longer processing time and the presence of
Publikováno v:
International Journal of Fisheries and Aquaculture. 8:98-104
One of the meat products in East Nusa Tenggara is called “se’i”, commonly made from beef, pork, deer meat, and recently have been developed using fish meat. Moisture Sorption Isotherm (MSI) is an important characteristic of food which is almost
Autor:
Nurmeilita Taher, Greace Tinuwo, Siegfried Berhimpon, Grace Sanger, Feny Mentang, Eunike Louisje Mongi, Verly Dotulong
Publikováno v:
MEDIA TEKNOLOGI HASIL PERIKANAN; Vol 7, No 2 (2019); 36-40
Dried smoked skipjack or better known as Katsuobushi , are included in smoking processed products, which are carried out in several stages. The weight of Katsuobushi is about 20% of the weight of the raw material, with a moisture content of 15-19%, b
Publikováno v:
MEDIA TEKNOLOGI HASIL PERIKANAN; Vol 5, No 1 (2017); 1-7
Dried smoked skipjack or better known as Katsuo-bushi is a popular type of smoked fish in Japan. It has a distinctive flavor and widely used in traditional Japanese cuisine. The weakness of commercial Katsuo-bushi nowadays is the high content of Poly
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 278:012018
Pathogenic bacteria were analyzed using the most probable (MPN) method, and histamine level was analyzed using spectrofluorometer. The best liquid smoke concentration was determined using a sensory hedonic test including smell, taste and texture. In
Publikováno v:
MEDIA TEKNOLOGI HASIL PERIKANAN; Vol 4, No 2 (2016); 85-91
A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch , pasteurized, and stored at room temperature. The method used in this research is an experimental method