CD Skripsi

Penambahan Buah Andaliman (Zanthoxylum Acanthopodium Dc) Terhadap Mutu Bakso Ikan Patin (Pangasius Hypophthalmus) Selama Penyimpanan Suhu Ruang

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ABSTRACT
This study aims to determine the additional effect of andaliman fruit
(Zanthoxylum acanthopodium DC) on the quality of catfish (Pangasius
hypophthalmus) meatballs during room temperature storage. The method used in
this research was an experimental method that was the processing of catfish
meatballs with the addition of andaliman fruit 0%, 1%, 1.5%, 2% for 6, 12, and 18
hours of room temperature storage. Catfish meatballs with the addition of
andaliman fruit during room temperature storage were significantly affected by
organoleptic values (appearance and taste), water content, and total bacterial
colonies, however, were not significantly affect the value of aroma, texture, and
protein content at 95% of confidence level. Based on the results of research the
addition 2% of andaliman fruit on catfish meatballs during room temperature
storage for 18 hours of shelf life was most preferable by consumer acceptance
with organoleptic values of appearance 3.41, aroma 3.39, taste 3.48, and texture
3.32, while the water content was 66.29%, protein 13.18%, and the total bacterial
colony was 2.7x103 cells/gram.
Keywords: Fish meatballs, andaliman concentration, proximate analysis.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0013)

Penerbit

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

Deskripsi Fisik

ix, 77 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0013)

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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