CD Skripsi

Lama Presto Terhadap Karakteristik Mutu Ikan Kapiek (Barbonymus Schwanenfeldii)

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This study was aimed to produce presto processed using of kapiek fish (Barbonymus schwanenfedlii) in good quality. Besides, it was proposed to find out the proper cooking time by assessing their organoleptic, chemical, and microbiological characteristics. The method used was experimental and the design composed was non-factorial Completely Randomized Design (CRD). The treatment was consisted of 3 treatment levels of cooking time (30, 45, and 60 minutes). The results showed that the best product of presto fish was that cooked for 60 minutes. The characteristics the highest quality of the presto fish were bright and not slimy in appearance, tasty and quite good flavored, the texture was dense, compact and their thorns was softened, and smelled odorless. The best product was containing of 62.39% moisture, 1.71% ash, 23.86% protein, 0.14% calcium, and the growth of total bacteria at 5.2 x 103 Cfu/ g.

Keyword : Presto, kapiek fish, quality characteristics

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0053)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0053)

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 PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

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