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Populasi Cendawan Pascapanen dan Kandungan Aflatoksin B1 Pada Selai Patin Produksi Pengolah di Kabupaten Kampar, Propinsi Riau
Fungistatic effect of smoked fish come from smoke as a result of wood combustion. The decreasing of fungistatic effect during storage and the existence of xerophilic microbes will threaten to food safety and strorage life of smoked fish. The growth of fungi can cause spoilage of the stored products and may subsequently produce mycotoxins. Aflatoxin B1 (AFB1) is the most predominant mycotoxin and the most acute among other types of aflatoxins. Smoked catfish (salai patin) is one type smoked fish that is produced by fish processors in Kampar Regency, Riau Province. The objectives of this study were to characterise Salai Patin produced by fish processors in Kampang Regency, Riau Province so that influence fungal infection and AFB1 production on this product.
B1300067 | TES 10-639.3.09 TRI p | Archivelago Indonesia Marine Library - Perpustakaan Kementerian Kelautan dan Perikanan | Available |
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