The addition of "kemumu"(Colocasia Gigantae) as a Source of Fiber in the Processing of Fish "Abon"

Ermiati, Ermiati and Naini, Rani (2017) The addition of "kemumu"(Colocasia Gigantae) as a Source of Fiber in the Processing of Fish "Abon". In: prosiding seminar nasional inovasi teknologi dalam mewujudkan kemadirian pangan nasional berkelanjutan. POLITEKNIK PERTANIAN NEGERI PAYAKUMBUH, PAYAKUMBUH. ISBN 9786025126208

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Abstract

"Abon"is products made from the basic raw meat or fish and shaped fibers."Abon" has a relatively long shelf life, because of the water content lower than fresh meat. one species of marine fish that can be processed into abon is swordfish. the addition of kemumu to increasing the yield can be added abon because kemumu fibrous meat and seaweed like fibers have a comparatively lower price so as to reduce production cost abon the purpose of the research was to diversification processed product of kemumu become abon so it can improve fibers content of abon determining the quality of fish abon and calculates the nutritional adequacy rate of fish abon kemumu the research was carred out for 6 month from july to december 2016 in food processing laboratory

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