CD Skripsi

Karakteristik Mutu Dan Daya Simpan Burger Ikan Nila (Oreochromis Niloticus) Pada Suhu Dingin (50c)

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ABSTRACT
This research aims to determine the characteristics of tilapia burger (Oreochromis niloticus) with the best formulation during cold storage (50C). This research started with preliminary research, to determine the best formulation of tilapia burger and continued with the primary research to determine the quality characteristics of tilapia burger with the best formulation during cold storage (50C). The parameters observed in the preliminary research were organoleptic tests (appearance, aroma, taste and texture) and proximate analysis (moisture, protein, fat, and ash content), while in the primary study were the organoleptic test (appearance, aroma, taste and texture), microbiology test (Total Plate Number), aw test. The organoleptic assessment and proximate composition results showed that the best formulation for tilapia burger was the F2 formulation. During storage at cold temperature (50C) tilapia burger with the best formulation (F2) had a shelf life of 7 days with a Total Plate Count of 2.4x104 colony/gram and aw 0.60.
Keywords: tilapia burger, organoleptic test, TPC test, aw test, shelf life
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704113763

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1704113763

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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