CD Skripsi

Pengaruh Penggunaan Asap Cair Dengan Konsentrasi Yang Berbeda Terhadap Mutu Katsuobushi Ikan Cakalang (Katsuwonus Pelamis)

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This study aimed to determine the effect of the use of liquid smoke with a different concentration on skipjack tuna (Katsuwonus pelamis) katsuobushi quality. The research method used was the experimental method with a non-factorial Randomized Complete Design (CRD) design with three levels namely 5% (K1), 7% (K2) and 9% (K3) with replications three times to obtain 9 experimental units. The data obtained first is tabulated into table form and analyzed statistically by analysis of variance (ANOVA). The results showed that K3 treatment was the best organoleptic treatment (appearance, taste, texture and aroma) and proximate analysis (water, ash, protein, fat and phenol). Furthermore, the results of the total microbiological test of fungal colonies in the best treatment were 3.6 x 103 colonies/g. The type of fungus that grows on all products was Aspergillus sp.
Keywords: katsuobushi, liquid smoke, skipjack.
1Student of the Faculty of Fisheries and Marine, Universitas Riau
2Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0062)

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 (0062)

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

Lampiran Berkas

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