October 2016

Moisture sorption isotherm of Tuna Se’i, smoked with liquid smoke

One of the meat products in East Nusa Tenggara is called “se’i”, commonly made from beef, pork, deer meat, and recently have been developed using fish meat. Moisture Sorption Isotherm (MSI) is an important characteristic of food which is almost affected to aspect of the dehydration process and storage stability of the dried product. The aims of this study are to produce tuna se’i using liquid...

Author(s): Ayub U. I. Meko, Siegfried Berhimpon, I Ketut Suwetja and Frans G. Ijong