CD Skripsi

Karakteristik Mutu Sensoris Dan Kimia Nugget Ikan Tongkol (Euthynnus Affinis) Yang Ditambahkan Flavor Asap

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Tuna fish is showing a high quantity of production and also has valuable
nutrient contents. Fish nugget is one of the most popular forms of fishery product
diversification. However, it is possible to develop nuggets more to provide
consumers with a wide choice of flavors. One way to add the flavor of nugget is
by adding smoked flavor to tuna fish nuggets. The adding of liquid smoke into the
fish product is a way to produce smoke flavored fish nugget safely for health. This
research aimed to observe the effect of fish fillet immersion into the liquid smoke
solution at varied combination of concentration and immersion time on the quality
of the fish nugget and to determine the best treatment to produce the most
preferred tuna nugget by consumers. The research used an experimental method
and designed for a Completely Randomized Design to conduct the treatment of
fish fillet immersion into the liquid smoke solution at 5 varied concentration and
immersion time combinations, based on a preliminary study, namely: 2% for 30
minutes (K1), 2% for 60 minutes (K2), 4% for 30 minutes (K3), 4% for 60 minutes
(K4), and without immersion as the control (K0). The result showed that the
treatment of immersing the fish fillet into the liquid smoke solution at the
concentration of 2% for 30 minutes (K1) produced the best quality of tuna fish
nugget and the highest consumer preference. This fish nugget contained 56.0%
moisture, appropriated to the provision in Indonesian National Standard (SNI) for
fish nugget. The product is also showing as the safely food, showed by the content
of total phenol at 54.3 ppm, which is still far below the maximum level allowed
for total phenol in food (0.02-0.1%), pH 6.2, and no Staphylococcus aureus
bacteria contaminated.
Keywords: fish nugget, flavor, immersion, liquid smoke

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0033)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0033)

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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