CD Skripsi
Pengaruh Konsentrasi Antioksidan Butylated Hydroxytoluenenterhadap Mutu Tepung Ikan Rucah Dalam Kemasan Paper Bag Selama Penyimpanansuhu Ruang
Abstract
Trash fish are small fish, including sword fish, sardines, goat fish, and rebon shrimp which have relatively low economic value. One of the by catch of this fishing business is trash fish which is often not utilized or just thrown away in the middle of the sea. This problem can be overcome or reduced by processing it into fish meal. The purpose of this study was to determine the effect of the right concentration of antioxidants to prevent oxidation in trash fish meal and changes in its quality during room temperature storage. Parameters of quality characteristics used were proximate analysis, organoleptic tests, namely A1 (0,1%), A2 (0,2%), and A3 (0,3%) and storage times as repeats were 0, 15 and 30 days. Best treatment for trash fish meal in paper bag packaging during room temperature storage found in the 0.3% (200 mg) treatment with an average texture value of 7.61 (not lumpy, quite dry, and smooth); color 7.08 (less clean, brown, and bright); aroma 7.40 (less fragrant, specific for fish meal), and water content 4.44%; protein 29.53%; 10.58% fat, 0.40 mg O2/100g peroxide value and 0.33% free fatty acids.
Keywords: antioxidants, storage temperature,trash fish meal.
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