CD Skripsi

Pengaruh Penambahan Flavor Asap Cair Dengan Konsentrasi Berbeda Terhadap Mutu Sensoris Dan Mikrobiologis Otak-Otak Ikan Patin (Pangasius Hypophthalmus)

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ABSTRACT
Fish “otak-otak” are one of the diversified products of fishery products that have long been known by the wider community. During the last period, smoke has begun to be widely used in food processing, but it is still rare for fish “otak-otak” to be processed using liquid smoke as an additive . Liquid smoke has the main components, namely acids, phenol derivatives, and carbonyls which act as flavoring, color-forming, antibacterial, and antioxidant. The purpose of this study was to determine the effect of adding liquid smoke with different concentrations on the quality of fish otak-otak products. The material used in this study is catfish (Pangasius hypopthalmus ) and liquid smoke . This study used a completely randomized design (CRD) experiment which consisted of 4 treatments with different concentrations of carrageenan addition, namely 0%; 0.5%; 1% and 1.5% with 3 repetitions. The test parameters were sensory test, moisture content, ash content, fat content, protein content, and TPC (Total Plate Count) test. The results showed that the addition of liquid had a significant effect (P

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1504115231

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

1504115231

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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