CD Skripsi

Ensiling Ikan Tambakan (Helostoma Temmincki) Asin Kering Dengan Larutan Fermentasi Limbah Kubis (Brassica Oleraceae)

---

This study was conducted in March to May 2011 in the laboratory of Fish
Processing Technology, Food Microbiology and Food Chemistry Faculty of
Fisheries and Marine Science, University of Riau. The objective of this study was
to determine the effect of fermented cabbage liquid on storage quality of fish
during room temperature storage. About 12 kg fish sample was taken from market
in Pekanbaru. The fish was transported life to the laboratory; and at laboratory the
fish was grouped into 6 groups. Each group of the fish was salted with 15% salt
and dept in fermented cabbage liquid for 2, 4, 6, 8, 10 and 12 hours respectively
before oven-dried at 40-500C for 72 hours. The dried-salted fish was evaluated for
pH, sensory quality, halophilic count and peroxide value for every 0, 15, 30 and
45 days. The result indicated that the salted fish dept for 8 hours in fermented
cabbage liquid had a superior storage quality based on sensory and peroxide
value.
Keyword: dried-salted fish, fermented cabbage liquid, sensory quality,
halophilic, peroxide value

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04.111 (0004)

Penerbit

Pekanbaru : Universitas Riau - Faperika - Teknologi Hasil Perikanan., 2011

Deskripsi Fisik

43 hlm.:ilus.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

04 04.111 (0004)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

-

Info Detail Spesifik

-

Pernyataan Tanggungjawab

zelpino

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar