Utilization of belimbing wuluh (Averrhoa bilimbi) to reduce urea levels from shark (Carcharhinus sp.) meat in shredded processing

3rd EMBRIO International Workshop on Marine Biodiversity: Understanding, Utilization, Conservation

生态环境科学

Adawyah, R.^1 ; Khotimah, I.K.^1 ; Puspitasari, F.^1 ; Rahmawati, H.^1

Department of Fisheries Product Technology, Fisheries and Marine Faculty, Lambung Mangkurat University, Banjarbaru, Indonesia^1

关键词: Averrhoa bilimbi;    Shark meat;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/278/1/012002/pdf
DOI  :  10.1088/1755-1315/278/1/012002

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

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%.