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Tools Refractometer

Refractometer is an instrument used to measure the level / concentration of dissolved materials for instance: Sugar, Salt, Protein etc. The working principle of a refractometer as the name suggests is to utilize the refraction of light. As shown in Figure 28 below a straw dipped in a glass of water will look terbengkok. In the second picture a straw ...

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Ammonia Measurement Method Phenate

To determine the amount of the total concentration of ammonia nitrogen in water sample used spektrofotomerik principle conducted in labs. In order to be readable by a machine spectrophotometer, ammonia in 10 ml water sample that has been filtered to be treated beforehand with 0.5 ml phenol and 0.5 ml of sodium nitroprusside were homogenized, and then the reaksikan back ...

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Definition of Cropping

Salting is a method used to preserve the product of fishery by using salt (NaCl). In the process of salting, preservation is done by reducing the water content in the body of fish and in the body of bacteria so that bacteria can not live and grow again. The term salting is also often called marinating. The salting technology is ...

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Salted Fish Products

Salting techniques are common techniques combined with other preservation processes, such as draining or boiling. From this salting process is known three kinds of salted fish, namely: a. salted salted fish (not dried after salting process) b. dried salted fish (dried after salting process) c. salted boiled fish (pindang fish, boiled after salting process). Our society is very familiar with ...

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The Salting Process

a) Method of dry salting · The amount of salt required varies according to the size of the fish. For large fish the amount of salt required is 20% – 30%. As for medium-sized fish the amount of salt required is 15% – 20%. For small fish the amount of salt required is only about 5%. · Salt is sown ...

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Dried Foreign Fish

The salty fish that consumers demand is salted fish that color and texture is good enough. It will be difficult to achieve if the salting method used is not appropriate, the raw materials are processed less quality, and how to store bad products. This is what causes some salted fish producers to take a shortcut by using formalin on salting ...

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