?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fwww.badankebijakan.kemkes.go.id%2Frepositori%2Fid%2Feprint%2F1763%2F&rft.title=Kadar+Zat+Gizi+dan+Cita+Rasa+Hasil+Fermentasi+Cair+Ikan+Rucah&rft.creator=S.S+Soetrisno%2C+Uken&rft.subject=QU+1-54+Reference+Works.+General+Works&rft.description=Teri+rucah+(Stolephorus+Spec.)+and+udang+rucah+(Atyidal+Spec.)+as+by-catch+fishes+had+been+used+as+basic+materials+in+liquified+fermentation+process.+++++++The+results+were+evaluated+for+its+contribution+to+improve+nutrient+content+and+to+add+more+variation+on+fermentation+product+for+consumer+choice.+The+proportions+of+basic+materials+to+salt+and+water+were+varied+depending+on+the+kind+of+fish+and+the+optimum+values+were+chosen.+Fermented+teri+rucah+needed+addition+of+one+part+of+salt+and+two+parts+of+water%2C+or+one+part+of+salt+and+one+and+half+parts+of+water%3B+fermented+udang+rucah+needed+addition+of+one+part+of+salt+and+one+part+of+water%2C+or+nine-tenth+parts+of+salt+and+one-tenth+parts+of+water%2C+for+every+three+part+of+basic+material.+++++++All+fermented+products+were+analyzed+for+proximate+nutrient+content+and+vitamin+B-12+content.+Fermented+teri+rucah+was+higher+in+protein+and+vitamin+B-12+content+compared+to+that+of+udang+rucah.+In+general+liquefied+fermentation+increased+vitamin+B-12+content+by+2+to+4+times.+Incorporation+of+the+products+into+traditional+cooking+recipes+need+to+be+explored+and+socially+marketed.%5BPenelit+Gizi+Makan+1998%2C21%3A+%5D.&rft.publisher=Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD&rft.date=1998&rft.type=Monograph&rft.type=NonPeerReviewed&rft.identifier=++S.S+Soetrisno%2C+Uken++(1998)+Kadar+Zat+Gizi+dan+Cita+Rasa+Hasil+Fermentasi+Cair+Ikan+Rucah.++Project+Report.+Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD.+++++