CD Skripsi

Studi Komparatif Mutu Pengalengan Fillet Ikan Patin (Pangasius Hypophthalmus) Asap Cair Dengan Medium Saus Berbeda Selama Penyimpanan Suhu Ruang

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ABSTRACT


This study aims to determine the comparison of different media on the quality of catfish fillets (Pangasius hypophthalmus) canned liquid smoke on consumer acceptance. The research method used was an experiment, by comparing the medium of stomato sauce and the medium of spicy and sour sauce in canning of liquid smoked catfish and carried out at room temperature storage with observation time intervals of 0, 20, and 40 days. Based on this study it was concluded that the organoleptic test in terms of appearance, aroma, texture and taste of canning of liquid smoked catfish fillets with spicy acid sauce medium was preferred by consumers (0 days: 97.5%, 20 days: 95% and 40 days: 90 % of the total 80 panelists) compared to canning of liquid smoked catfish fillets using tomato sauce medium (0 days: 93.75%, 20 days: 91.25% and 40 days: 90% of the total 80 panelists). In canning catfish fillets with different media, the water content(tomato sauce: 60,09%, spicy and sour sauce: 58,80%) and ash content (tomato sauce: 3,11%, spicy and sour sauce: 3,55%) are significantly different, but the protein and fat content are not significantly different. The total number of bacterial colonies in the tomato sauce medium is 3.0 x 103 colonies / g, and in the spicy and sour sauce medium that is 2.7 x 103 colonies / g.



Keywords: Canning, fillets, liquid smoke, smoked fish.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0002)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

vii, 42 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0002)

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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