@article{UNY11405,
            year = {2014},
         journal = {Proceeding of International Conference On Research, Implementation And Education Of Mathematics And Sciences 2014},
           month = {May},
          author = {Krisen Sofia Satriani and Setiaji Bambang and Trisunaryanti Wega and Pranowo Harno Dwi},
       publisher = {Yogyakarta State University},
           title = {INTERVENTION EFFECT OF LIQUID SMOKE OF PYROLYSIS RESULT OF
COCONUT SHELL ON PROFILE OF pH FILLET OF LATES CALCARIFER},
             url = {http://eprints.uny.ac.id/11405/},
        keywords = {Liquid smoke, Lates Calcarifer, pH, concentration, soaking time},
        abstract = {Non-fresh fish will have pH value (base) of meat greater than the fresh one.This
is due to biochemical and microbial reactions taking place in post-mortem fish meat, thus
producing base compounds such as ammonia, trimethylamine, and other volatile
compounds.The present study is to disclose Intervention Effect of Liquid Smoke of
Pyrolysis Result of Coconut Shell on the Profile of pH Fillet of Lates Calcarifer.
Concentration and optimum immersing duration of liquid smoke are determined
by making optimum curve. By using concentration data and optimum immersing duration
of liquid smoke, fillet Lates Calcarifer is immersed and drained for 2 hours at 40?C and
then kept in freezer at 4?C until the sample will be analyzed every 2 days.
The result indicates that concentration and optimum immersing duration are 5\%
and 10 minutes, respectively and pH Fillet of Lates Calcarifer until the 10th keeping day
does not bring about significant impact on the time.}
}