CD Skripsi

Studi Penerimaan Konsumen Terhadap Mutu Ikan Patin (Pangasius Hypophthalmus) Panggang Dengan Media Bakar Dan Metode Berbeda

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This study aimed to observe the effect of different smoking materials and methods
on the consumer acceptance on the grilled catfish. The grilling treatments were
consisting of grilling the fish by using coconut shell (A1), grilling the fish by
using coconut shell charcoal (A2) and roasting the smoke flavored fish by using
an oven (A3). The parameters observed were sensory evaluation, total bacteria
plate count, the value of water activity, pH, the content of total phenol and total
acid. The result showed that the grilling the catfish by using coconut shell was
indicated the most preferred by consumers. The product was showing the highest
quality, characterized by the intact and shiny appearance, distinctive aroma of
roasted fish, strong grilled fish taste, compact and dry solid texture. The number
of total bacteria was 1.4 x 104 CFU/g, the value of water activity was 0.84%, pH
was 6.3, the content of total phenol was 32.67 ppm and the total acid was 1.75%.
Keywords: catfish, coconut shell, grilling, liquid smoke
1)Student of Fisheries and Marine Faculty, Riau University
2)Lecturer of Fisheries and Marine Faculty, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0043)

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 (0043)

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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