CD Skripsi

Karakteristik Mutu Pindang Presto Ikan Motan (Thynnichthys Polylepis) Dengan Lama Pemasakan Yang Berbeda

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The research was intended to evaluate the effect of boiling time on Quality of boiled fish. Fish weighting 40-50 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of Fish Processing Technology, and made for boiled fish. Three boiled fish were prepared with different boiling time: 30, 45 and 60 minutes. The boiled fish were evaluated for sensory quality, moisture, protein, lipid, ash content and bacterial count. The results indicated that the boiled fish boiled for 60 minutes was the best quality product. The boiled fish was characterized by moisture 69,02% – 75,96%, protein 8,39% – 15,56%, lipid 1,15% – 3,19%, ash content 1,28% – 3,13% and bacterial count 9,17x102 – 2,60x103.

Keywords: Boiled fish, Thynnichthys polylepis, Sensory quality, Bacterial count.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04.113 (0030)

Penerbit

Pekanbaru : Universitas Riau - Faperika - Teknologi Hasil Perikanan., 2013

Deskripsi Fisik

xvi, 93 hlm.:il.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

04 04.113 (0030)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

zelpino

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