CD Skripsi

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

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ABSTRACT
Fish meatballs are perishable food ingredients because they contain complete nutrients for spoilage microbes to grow. The addition of preservatives is one way to minimize the growth of spoilage bacteria. The purpose of this study was to preserve the quality of catfish meatballs according to SNI 01-7266-2017 during cold storage. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatment in this study was the addition of several types of preservatives, namely P1 (0%), P2 (sodium nitrite 0.3%), P3 (chitosan 2.5%) and P4 (bacteriocin 0.6%). Samples were stored at cold temperatures and storage time (0, 4, 8, and 12 days). Data were statistically analyzed using analysis of variance and differences between treatments were analyzed using Duncan's multiple distance test (DNMRT) at the 5% level. The results showed that the addition of several types of preservatives significantly affected moisture, ash, protein contents, and did not significantly influence sensory analysis until the 12th day of storage. The treatment chosen in this study was the use of 0.6% bacteriocin (P4) which has met the quality of fish balls. Fish balls with the best treatment had the characteristics moisture content 68.89%, ash 1.34%, protein 7.70% and sensory analysis of appearance (slightly smooth surface, slightly hollow, slightly bright), scent (slightly product specific), taste (somewhat product specific), texture (solid, compact, slightly chewy).
Keywords: catfish meatball, cold temperature, sodium nitrite, chitosan, bacteriocin

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806125032

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

1806125032

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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