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Karakteristik Mutu Sensoris Dan Mikrobiologis Sosis Ikan Nila (Oreochromis Niloticus) Yang Ditambahkan Ekstrak Secang (Caesalpinia Sappan L.)

ABSTRACT
This study aimed to observe the effect of addition of secang extract on the quality of tilapia sausage, and to determine the best concentration. The treatment conducted was the addition of secang extract at different concentration (0, 4, 8, and 12%). The quality parameters observed were sensory evaluation (color, odor, taste, texture), and microbial testing (total plate count). The results showed that the addition of 8% secang extract (8 g/100 mL) produced the best quality of tilapia sausage. The characteristics of the product were specific bright red appearance; sausage-scanted, not fishy smell, fragrant; tasty and have a specific taste of sausage, and savory; and the texture was compact, quite dense, smooth and soft. The number of total bacteria was 3,5 x 103 CFU/g.
Keywords: sausage, sensory evaluation, secang extract, total plate count
1 Student of the Faculty of Fisheries and Marine, Universitas Riau
2 Lecturer of the Faculty of Fisheries and Marine, Universitas

Ketersediaan
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Perpustakaan Universitas Riau 04 04. 121 (0053)
04 04. 121 (0053)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 121 (0053)
Penerbit
Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan.,
Deskripsi Fisik
v, 107 hlm.: ill.: 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 121 (0053)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI PERTANIAN
Info Detail Spesifik
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Pernyataan Tanggungjawab
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