CD Skripsi

Pengaruh Penambahan Perisa Asap Terhadap Citarasa Ikan Bilih (Mystacoleucus Padangensis Blkr) Goreng

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The research aimed to analyze the effect of adding liquid smoke on the flavor of fried
Bilih fish. The method used was experimental by immersing Bilih fish into the liquid smoke at
different concentration and soaking time. The research was composed to Completely Randomized
Design (CRD) with one factor. The parameters are including organoleptic (i.e. appearance, odor,
flavor, texture) and proximate analysis (i.e.water, ash content, lipid, protein). The result showed
that the use of different amount of liquid smoke has an impact onto the flavor of fried Bilih fish.
The best treatment was showed by immersing Bilih fish into liquid smoke at the concentration of
2% for 5 minutes. The best product was shown by the colour performance of bright brown, a bit
of liquid smoke smell and flavor, and crunchy texture. The content of water was 2,6%, the ash
was 15,2%, the lipid was 43,4% and the protein was 21,5%.
Keywords: Bilih fish, flavor, liquid smoke, Mystacoleucus padangensis Blkr
1) Students of the Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0044)

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 (0044)

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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