CD Skripsi

Pengaruh Perbedaan Proses Pemasakan Daging Ikan Jelawat (Leptobarbus Hoevenii)Terhadap Karakteristik Mutu Abon Ikan Jelawat Selama Penyimpanan

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The research was aimed to determine the shelf life of common carp (Leptobarbus hoevenii) fish abon in different processing method, namely steamed and presto. The results showed that the fish abon processed by presto was more preferred by consumers compared to that by steamed. The characteristics of the appearance of the fish abon presto was colored slightly brown, the texture was fibrous rather soft, the odor was fragrant and specific fishabon, and thetaste was delicious and specific abon fish.The chemical characteristic during storagefor 30 days was containing moisture (5.63%), ash (5.58%), fat (20.61%), protein (37.55%), and calcium (3769.58 mg/100 g Ca). It also contained bacteria as TPC (total plate count) (4,07 x 104 sel/gram)
Keyword : common carp, steam, presto, shelf life

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04 .116 (0052)

Penerbit

Pekanbaru : Universitas Riau - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

vi, 93 hlm,; ill.: 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

04 04 .116 (0052)

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

Lubis

Versi lain/terkait

Lampiran Berkas

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