CD Skripsi

Pemurnian Minyak Ikan Patin (Pangasius Hypophthalmus) Menggunakan Magnesol Dalam Pembuatan Mayones

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ABSTRACT
Smoke catfish processing place produces by product of abdominal fat, is a
source of fish oil. Utilization of catfish oil in increasing economic value as the
main raw material, namely mayonnaise. This study was aimed to determine the
effect of magnesium silicate (magnesol) application on the characteristics of
catfish oil and sensory test of quality mayonnaise. This study used a completely
randomized design with five treatments and three replications. The oil was
extracted by rendering the abdominal fat at 65°C for 7 h followed up by
purification through magnesol at various concentrations (1, 2, 3, 4, and 5%) to
adsorb the polar compound products of the catfish oil. The parameters of analysis
were viscosity, free fatty acid content, peroxide values, thiobarbituric acid values,
and organoleptics of mayonnaise. Result indicate that magnesol at 3% levels
significantly reduced the viscosity, free fatty acid content, peroxide values, and
thiobarbituric acid value of the treated catfish oil from 61.83 to 37.00 cP, 0.70 to
0.15%, 3.03 to 1.94 meq.O2.kg-1, and 9.58 to 6.79 mg.mal.kg-1. Mayonnaise with
refined catfish oil by magnesol at 3% levels was observed to be yellow, did not
fishy in aroma, rather thick in texture, and had catfish oil flavour. Hedonic tests
overall of mayonnaise were rather preferred by panelists.
Keywords: catfish oil, magnesol adsorbent, mayonnaise.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0073)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0073)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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