CD Skripsi

Karateristik Mutu Lele Dumbo (Clarias Gariepinus) Baby Asap Dengan Pengasapan Berbeda

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This study aims to determine the quality characteristics of smoked baby
African catfish (Clarias gariepinus) with different smoking methods. This
research method was carried out experimentally by making smoked baby African
catfish using traditional and liquid smoking methods. The research data were
analyzed using the T-test and presented in tables and figures. The results showed
that smoked baby African catfish with the traditional and liquid smoking methods
were significantly different from proximate and organoleptic value. Smoked baby
African catfish with the traditional and liquid smoking method had an average
value of ash content was 11.44% and 9.24%, moisture content was 19.64% and
22.34%, protein content was 30.38% and 32.38%, fat content was 13.93% and
16.39%, respectively. Meanwhile smoked baby catfish with the traditional and
liquid smoking method had an average of appearance was 6.38 and 7.32, smell
6.86 and 7.45, taste 7.32 and 6.86, texture 6.64 and 6,78. Total plate number
analysis or TPC for the 8th day of storage showed that the traditional smoking
method contained 4.49x106 colony/gr while the liquid smoking method showed a
value of 3.25x106 colony/gr.
Keywords: African catfish, traditional smoking method, liquid smoking method

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0035)

Penerbit

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

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0035)

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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