Application of Partial Hydrolysis of Virgin Coconut oil (VCO) on Carrageenan-based Edible Coatinng as (Sphyraena barracuda) Fishball Preservative during Room Storage

• 主要な著者: Erpiani Siregar (著者), Jansen Silalahi (著者), Dwi Suryanto (著者)
• フォーマット: 図書
• 出版事項: LPPT Universitas Gadjah Mada, 2021-07-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Food spoilage during storage occurs physically, chemically and biologically which is related to the activity of bacteria. One of the natural preservation that is currently developing is the application of edible coating on perishable food, such as fishball. Addition of antibacterial agent is importa...