SDL SEBAGAI SUMBER MAKANAN

SDL SEBAGAI SUMBER MAKANAN

University - Professional Development

5 Qs

quiz-placeholder

Similar activities

Quality Assurance in Medical Laboratory Accreditation Quiz

Quality Assurance in Medical Laboratory Accreditation Quiz

University

10 Qs

UAS Analisis Produk Halal 2024

UAS Analisis Produk Halal 2024

University

10 Qs

Domain 5 Quiz

Domain 5 Quiz

University

10 Qs

Chapter 22 Part 3

Chapter 22 Part 3

University

9 Qs

Bonnes pratiques qualité

Bonnes pratiques qualité

1st Grade - University

10 Qs

Introduction to Halal Slaughtering

Introduction to Halal Slaughtering

University

10 Qs

Localisation géographique du Vietnam

Localisation géographique du Vietnam

University

10 Qs

Kuis IRTP

Kuis IRTP

University

10 Qs

SDL SEBAGAI SUMBER MAKANAN

SDL SEBAGAI SUMBER MAKANAN

Assessment

Quiz

Biology, Geography, Chemistry

University - Professional Development

Medium

Created by

Giftania Sudjarwo

Used 2+ times

FREE Resource

5 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

20 sec • 5 pts

natural product that has, as of 2015, been isolated from puffer fish, but also from octopuses, from crabs and shellfish is...

puffertoxi

neurotoxin

Tetrodotoxin

streptotoksin

2.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

what is the sorting process in the fisheries production

ish sorting process needs more attention to itsfreshness

separate the rotten or damaged material to be spared of contamination

separate big and small fish

separate the good quality fish

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

The information stated on the fish products label in Indonesia consists of

product expiration date, producer name, product position, product net weight, PIRT number and halal certification logo from MUI

product name (trademark), product expiration date, producer name, product position, product net weight, halal certification logo from MUI

product name (trademark), product expiration date, producer name, product position, product net weight, PIRT number and halal certification logo from MUI

product name (trademark), product expiration date, producer name, product net weight, PIRT number and halal certification logo from MUI

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

the temperature of the fish in the receiving process should be

-3 C

6 C

10 C

15 C

5.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

plastic vaccum for fish should be

APP

low density polyethilene

high density polyethilene

PAA