CD Skripsi

Pengaruh Penambahan Sari Lengkuas (Alpina Galanga) Terhadap Mutu Daging Ikan Patin (Pangasius Pangasius) Segar Selama Penyimpanan Suhu Dingin

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Abstract
Pangasius pangasius is a type of fish that is very popular with the public and has
economic value. Fish meat is easy to decline in quality and needs safe handling to
maintain its quality, one of which is with galangal extract. Galangal extract contains
antibacterial compounds that can prolong the decay process which will be stored at cold
temperatures. The purpose of the study was to determine the effect of galangal juice on
the freshness level of fish. The experimental research method consisted of two stages, 1)
making galangal extract, 2). Soaking fish meat with galangal juice. The design of this
study was a non-factorial randomized block design consisting of four levels of treatment,
namely N0 (0% galangal extract from fish weight), N1 (15% galangal extract from fish
weight), N2 (30% galangal extract from fish weight), N3 (45% by weight of fish ginger
juice) with each storage time is 0, 1, 3, and 5 days at a cold temperature (± 2°C). The test
results obtained the best treatment, namely N1 was able to inhibit the deterioration of the
quality of catfish meat with an odor value (4.32) criteria for non-fishy odor, galangal
flavored, and fresh odor criteria. Texture value (4.38) with the criteria of a slightly dry
texture, a little soft, and still fit for consumption. Then the value of the highest proximate
the treatment of N3 levels of protein, fat content, water content in succession is; (10.62%),
(1.48%), and (72.79%). Meanwhile, the TVB value of 11 mg/N is still safe for
consumption. The pH value of 6.24 and the TPC value of 2.7x103colonies/gram were still
below the threshold of SNI 01-2729.2-2006 so that during 5 days of storage it was still
suitable for consumption.
Keywords: Catfish, Cold temperature, Extract galangal
1) Student of the Faculty of Fisheries and Marine Science, University of Riau
2) Lecturer of the Faculty of Fisheries and Marine Science, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 122 (0017)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 122 (0017)

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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