CD Skripsi

Perubahan Mutu Nugget Tahu Ikan Patin (Pangasius Hypophthalmus) Yang Dikemas Vakum Dan Nonvakum Selama Penyimpanan Dingin (50c)

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ABSTRACT
This studyaims to compare the quality of catfish (Pangasius hypophthalmus)
tofu nuggets vacuum and nonvacuumpackaged during cold storage (50C). The
treatments given consisted of (A1) vacuum packaging and (A2) nonvacuum
packaging. The quality parameters tested were organoleptic (appearance, aroma,
taste and texture), Total Plate Count (TPC), and Total Volatile Base (TVB), with
interval periods of 0, 4, 8, 12, and 16 days of storage. The catfish tofu nuggets
with vacuum packed are good quality with appearance characterisrics (dry bread
crumbs, less bright, product specifications), taste (less strong, product
specifications), aroma (less strong, product specifications), texture (rather solid
and compact); TVB 20.43 mgN / 100g; TPC 4,7x104 colonies/g, with 12 days of
cold storage.
Keywords: Nugget, catfish, vacuum packaging, storage time
1) Students of Fisheries and Marine Faculty of Riau University
2) Lecturer of Fisheries and MarineFacultyof Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0035)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0035)

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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