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How Death Fish

Fish that struggled in the face lethal, decompose faster than the fish that die quietly and quickly, because phase of rigor mortis occurs prematurely. In fish that spend a lot of energy due to hit the net / rod, then the change in glucose asetyl take place quickly so that the reaction occurring anaerobic resulting in the formation of lactic ...

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Method of Salt

The speed of salt absorption process in fish body is influenced by several factors, namely: a. Freshness of the fish The process of absorption of salt into the fish body will quickly if the fish in fresh condition. b. Fat content Fish that have a high fat content will inhibit the process of salt absorption, because fat will prevent the ...

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Pindang Fish

Pindang fish is a preserved fish or a popular community because the end product has a distinctive taste and not too salty. Pindang fish is processed by combining two methods of preservation, namely salting and boiling. Fishing is done by boiling fish in salt solution for a certain period of time. The function of salt is to improve the texture ...

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Making Pindang Fish

Compared with salted fish processing, shade has several advantages: 1) The way of processing is simple and does not require expensive tools. 2) The result is a mature product that can be eaten without the need to be cooked first. 3) It fits with the taste of Indonesian people in general, 4) Can be eaten in relatively large quantities, so ...

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Preparation of Raw Materials

Fish raw materials to be preserved by salting method should be separated by type, size, and freshness. Other ingredients are pure salt containing 99% NaCl for good product quality. The amount of salt required is between 10% – 35%, depending on the level of salinity desired. Figure 6. Fish and salt as raw material salting process Preparation of equipment a) ...

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Early Salt Process

In the process of preservation by salting method, salt is an important factor that should get attention. The purity of the salt used will affect the quality of the salted fish as the final product produced. The salt used in the process of preserving the fishery product is preferably pure salt which is a salt having a large NaCl composition ...

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