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Efektivitas Marinasi Menggunakan Jenis Garam Berbeda Terhadap Nilai Sensoris, Mikrobiologis, Dan Kimiawi Ikan Nila (Oreochromis Niloticus) Segar

Marination is one of the traditional techniques in culinary processing that was previously used to preserve food ingredients and extend shelf life, but now has an additional function, which is to improve the quality of fish.This study aims to determine the effectiveness of marination using different types of salt on the sensory, microbiological, and chemical value of fresh tilapia, and the best type of salt on the sensory, microbiological, and chemical value of fresh tilapia. The research method used was an experiment by conducting tilapia preservation experiments using different types of salt. The design in this study was a non-factorial Complete Random Design (RAL) with three levels of treatment. Based on the results of the study, the use of different types of salt in tilapia marinade had a real effect on the physical, microbiological, and chemical value of fresh tilapia (Oreochromis niloticus). The treatment of mangrove salt marinade was the best result for the sensory, microbiological, and chemical value of tilapia. On physical values, organoleptic tests were carried out including eye appearance value (8.60), gillappearance value(8.45), mucus appearance value (8.08), meat value(8.21), fish smell value(8.52), fish texturevalue(8.52). Fororganoleptictestsonthetastevalue of tilapia, the best result in the table salt treatment (Gd2) was 7.85. The TPC value of tilapia ranges from 1x104-3.7x104 colonies/gram, this result according to the National Standardization Agency is relatively fresh, which was 5x105 colonies/gram. The chemical value of tilapia was pH 6.43-6.78, moisture content (66.98%), protein (21.98%).

Keywords: Marinating, old leaves, Oreochromis niloticus, S. alba, Salt

Ketersediaan
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Perpustakaan Universitas Riau 2004126575
2004126575
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
2004126575
Penerbit
Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
2004126575
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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