CD Skripsi

Penggunaan Bawang Putih (Allium Sativum) Pada Ikan Lele Dumbo Segar (Clarias Gariepinus) Terhadap Mutu Organoleptik Dan Mikrobiologis Selama Penyimpanan Suhu Dingin (±50c)

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ABSTRACT
This study was aimed to determine the effect of the use of garlic (Allium sativum) on organoleptic and microbiological quality in dumbo catfish (Clarias gariepinus) during chilled storage (±50C). The treatment in this study was the concentration of garlic at a level of 0, 10, 15 and 20% with retention period of 0, 3, 6, 9 days. The test parameters performed included organoleptic, TPC, and Escherichia coli tests with non-factorial completely randomized design (CRD). The results showed that the use of garlic had significantly affected the characteristic of organoleptic quality (eyes, gills, texture and odor) and microbiological in catfish during cold storage. The use of 20% garlic preserved the organoleptic quality of the eyes, texture, and odor for 6 days of storage. Meanwhile, the use of 20% garlic reduced the number of microbes for 9 days of storage.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0086)

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 (0086)

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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