CD Skripsi

Evaluasi Mutu Bakso Ikan Patin Menggunakan Beberapa Jenis Pengawet Selama Penyimpanan Beku

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ABSTRACT
Fish meatballs are one of the processed food products that have high water content and are easily damaged. The addition of several types of preservatives can be used as an effort to extend the shelf life of fish meatballs. Preservatives used are natural preservatives (bacteriocin and chitosan) or chemical preservatives (sodium nitrite, sodium benzoate, sodium nitrate and sorbat acid). The purpose of this study was to study the quality of catfish meatballs using several types of preservatives in accordance with SNI 01-7266-2017 during frozen storage. This research was conducted experimentally using a completely randomized design with four treatments and four replications in order to obtain 16 experimental units. The treatments in this study were the addition of several types of preservatives with different concentrations, namely without the addition of preservatives (P1), the addition of 0.3% sodium nitrite (P2), the addition of 2.5% chitosan (P3), and the addition of 0.6% bacteriocin (P4). All samples were stored at freezing temperature with storage time of 0, 10, 20, and 30 days. Data were analyzed statistically using analysis of variance and differences between treatments were analyzed using Duncan’s Multiple Range Test (DMRT) at the 5% level. The results showed that the addition of several types of preservatives moisture, ash, and protein contents, but did not significantly influence descriptive sensory analysis. The best treatment in this study was P4 (addition of bacteriocin preservative 0.6%) which could maintain the quality of catfish meatballs up to 30 day with a moisture content of 69.90%, ash content of 0.96%, protein content of 8.60%, by sensory assessment descriptively it has a smooth surface, slightly hollow and slightly bright, has a somewhat specific aroma and taste, of catfish, has a dense, compact, and slightly chewy texture.
Keywords: catfish meatballs, bacteriocin, chitosan, sodium nitrite, freezing temperature

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806113062

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806113062

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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