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Pengaruh Perendaman Dalam Asap Cair Terhadap Mutu Mikrobiologi Fillet Ikan Lele (Clarias Sp) Selama Penyimpanan Dingin 5 Oc

This study was aimed to observe the effect of fish immersion in the liquid smoke and to determine the best concentration of the liquid smoke on microbiological quality catfish (Clarias sp) fillets during storage at cold temperature (5°C). The liquid smoke concentrations were varied at 4% (A1), 6% (A2) and 8% (A3) and the fish was observed during storage at the periods of 0, 10, 20 and 30 days. The result showed that the varied concentrations of the liquid smoke were significantly affected to the total of plate count and the total of Staphylococcus aureus bacteria as well as to the organoleptic values (odor and appearance). Escherichia coli and Salmonella sp were negative at the storage at 30 days. It could be concluded that the soaking of catfish fillets in liquid smoke at the concentration of 4% was the best treatment. It was shown by the lowest amount of total plate count bacteria that was 1,2x105 cfu/g and the lowest amount of Staphylococcus aureus that was 9,8x102 cfu/g. The best treatment was also indicated by the highest value of appearance scored at 6,04, with characteristics of slightly brownish white meat, less bright, less attractive, the highest value of odor scored at 6,44 with the specific aroma with distinctive smell of smoke, as well as the highest value of texture scored at 6,28 with the elastic texture during storage up to 10 days.
Keywords: catfish, fillet, liquid smoke, storage

Ketersediaan
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Perpustakaan Universitas Riau 04 04. 118 (0101)
04 04. 118 (0101)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 118 (0101)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
vi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 118 (0101)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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