Open AccessUtilization of belimbing wuluh (Averrhoa bilimbi) to reduce urea levels from shark (Carcharhinus sp.) meat in shredded processing
Author(s) -
Rabiatul Adawyah,
Iin Khusnul Khotimah,
Findya Puspitasari,
Hafni Rahmawati
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/278/1/012002
Subject(s) - food science , organoleptic , urea , flavour , taste , aroma , chemistry , mathematics , biochemistry
This research aimed to reduce the urea level in the shark meat and to find out the suitable concentration of Averrhoa bilimbi extract to reduce urea level in the shark meat for processing of shredded meat. Trehis research were to soak the shark meat in the Averrhoa bilimbi extract with 0% (without soaking), 20%, 40%, 60% by three repetitions for each treatment. Parameter that observed in this research were the amount of urea in the product and organoleptic test of colour, taste, flavour, and appearance. Soaking in the Averrhoa bilimbi extract of 60% could reduce the urea level in the product as much as 69.51%.