CD Skripsi

Karakteristik Mutu Ikan Patin Asap (Pangasiussp) Dengan Metode Pengasapan Tradisional Dan Cair

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The study of the research is to determine the difference smoked catfish quality with traditional and liquid smoke. The methode used was this reserch is comparative experiment, is to compare the quality of smoked catfish by the traditional and liquid smoked, with ingredient smoke from coconut. The test parameters were performed 3 repetitions with 6 experimental units. Quality parameter used were organoleptic, moisture content, fat content, peroxide number, and mould test. Best on the research of this study it can be concluded that catfish smoked with different smooked methode give real effect to organoleptic, moisture content, fat content, peroxide number, and mould test. The best treatment of the research result is traditional smoked with average organoleptic (appearance 8,71with the characteristics of the whole shape, clean, very shiny brown color, odour 8,62 with the characteristics fragrant smoke enough, no extra annoying smell, taste 7,85 with the characteristics tasty and delicious, and texture 7,77 with the characteristics Solid, compact, dry, inter tight tissue) moisture content 32,52%, fat content 4,35%, peroxide number 0,03 meg/kg, and mould test negative.
Keywords: Catfish, traditional smoke, liquid smoke
1)Studentat Faculty of Fisheries and Marine,Universitas Riau
2)Lecturerat Faculty of Fisheries and Marine,Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0044)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

v, 50 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0044)

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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