CD Skripsi

Pengaruh Perendaman Konsentrasi Kitosan Berbeda Terhadap Mutu Ikan Baung (Mystus Nemurus) Segar

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This study was aimed to determine quality of fresh baung (Mystus nemurus)
soaked with chitosan solution with different concentrations. This research used
the experimental method, by immersing the fish with chitosan solution with a
concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and
12, for 16 hours. The analysis parameters were consisted of organoleptics
including eye appearance, gills, mucus, meat (color and appearance), odor,
texture, and pH, TPC, TVB and glikogen test. The results were showed that
immersion of baung in high concentration of chitosan can maintain freshness of
baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with
freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes,
pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color,
without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours
produced a texture of baung fish 7.13 (rather soft, less elastic when pressed with a
finger, difficult to tear meat from the spine); meat with a value of 7.12 (less
brilliant, specific type, no milking along the spine, abdominal wall of whole
meat); mucus with a value of 7.05 (The mucus layer starts to become slightly
cloudy, the color is rather white, less transparent); TPC 8,9x106; pH 6; TVB 20,27
mg/N and glikogen 0,57%. The best treatment for this is immersion of baung fish
with a concentration of chitosan 3%.
Keywords: eye, freshness, solution concentration, texture,

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0004)

Penerbit

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

Deskripsi Fisik

xi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0004)

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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