CD Skripsi

Pengaruh Lama Pengukusan Terhadap Mutu Katsuobushi Ikan Cakalang (Katsuwonus Pelamis)

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This research was aimed to observe the effect of varied steaming time on the quality of katsuobushi skipjack (Katsuwonus pelamis) based on sensory evaluation (appearance, aroma, taste, texture), proximate analysis (the content of moisture, protein, and ash), content of total phenol, the Total Plate Count of bacteria, and identification of fungi. The experimental design used in this study was a Randomized Complete Design (RCD). The treatment conducted was the varied steaming time at a temperature of 100-105°C, consisted of 30 minutes (T1), 60 minutes (T2) and 90 minutes (T3). The results showed that the katsuobushi processed by steaming for 30 minutes (T1) was showing as the best treatment, indicated by the highest organoleptic value. The value of the consistence was 7.7, characterized with clean, shiny colors, without cracks; the value of the texture was 7.8, characterized with hard, not easily broken; the value aroma was 7.5, characterized with specific aroma of katsuobushi; and the taste value was 7.9, characterized with very tasty and savory taste. The content of moisture was 11,99%, protein was 77,44%, ash was 0,60%, and the content of total phenol was 0,0024%. The Total number of bacteria Plate Count was 5.6 x 103 cfu/g, mean while the type of fungi growth identified was Aspergillus sp. Keywords: Aspergillus sp., katsuobushi, skipjack, steaming time

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0088)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xiv, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0088)

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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