CD Skripsi

Pengaruh Penambahan Jeruk Nipis (Citrus Aurantifolia) Terhadap Mutu Ikan Nila (Oreochromis Niloticus) Selama Penyimpanan Pada Suhu Ruang

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The aim of research was to determine the effect of addition of lime (Citrus
aurantifolia) juice on the quality of carp fish (Oreochromis niloticus) during
storage at room temperature. The research was using an experimental method and
composing as a non factorial randomized block design (RBD) to conduct the
treatments by lubricating the fresh carp fish with lime juice at various
concentrations and then stored at room temperature. The parameters used to
evaluate the product quality were sensory evaluation (appearance, texture, aroma,
and taste), Total Plate Count (TPC), water activity (Aw), and pH. The result
showed that the use of lime juice has a significant effect on the quality of carp fish
stored at room temperature. The best quality was shown by the carp fish
lubricated with lime juice at the concentration of 50%. The best product was
characterized by the elastic texture, slightly dense, compact, fresh sour, delicious,
and specific fish taste that reshly added with lime acid. The best product could be
stored for 12 hours with the value of TPC was 38.10x102 colonies / gram, pH was
4.13, and the value of Aw was 0.81.
Keywords: carp fish, lime, natural preservative, quality.
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 (0059)

Penerbit

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

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0059)

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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