CD Skripsi

Pengaruh Penambahan Tawas Dan Lama Perendaman Terhadap Perubahan Mutu Ikan Layur (Trichiurus Savala)

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This study was aimed to determine the best concentration of alum and immersion time on the changes of sword fish (Trichiurus savala) quality. This research was carried out in 3 stages, namely 1) sample preparation and analysis of the chemical content of sword fish, 2) immersion of sword fish in alum solution, 3) observation with organoleptic test, proximate analysis and pH. The method used was Completely Randomized Design (CRD) factorial, where as factor A was alum concentration K1 (0%), K2 (1%) and K3 (2%), meanwhile factor B was immersion time W1 (30 minutes), W2 (90 minutes) and W3 (150 minutes). Based on oganoleptic tested that the best treatment was K2W1 which affected to appearance, odor and texture of sword fish meat with the characteristics of appearence became white, brilliant and intact, had an additional odor, solid texture. The proximate analysis of K2W1 treatments was contained 81.42% water content (WW), 2.79% ash content (DW), 78.05 % protein content (DW), 7.34% fat content (DW), 11.84% carbohydrate content (by difference) (DW) and pH value 5. After immersion with alum solution, alum is able to reduce water content, affect ash content due to precipitation of alum content in the form of aluminum metal mixed with sword fish meat, reduced protein value because alum affects protein solubility to be more soluble in water, decreases fat content and reduce acidity because it contains acidic sulfate ions. Keywords: sword fish, alum, sulfate ions

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0075)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0075)

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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