CD Skripsi

Status Mutu Mikrobiologis Dan Sensoris Ikan Asap Baung Dan Patin Yang Dipasarkan Di Pasar Bawah Pekanbaru

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Absctract
This study aimed to evaluate the microbiological and sensory quality status of smoked fish marketed at Pasar Bawah Pekanbaru. Smoked fish consisting of different types, origins of production and shelf life were sampled from three fish traders at Pasar Bawah Pekanbaru. Baung smoked fish and catfish which represent origin of production and shelf life were taken asepsis from three traders. Samples were put into sterile plastic and transported to the laboratory of the Faculty of Fisheries, University of Riau, Pekanbaru to be analyzed for water content, water activity, Total Plate Number (ALT), Staphylococcus aureus, Listeria monocytogenes, Coliform and sensory quality (appearance, texture, odor, and taste. The highest water content values ranged between 13.44% and 25.40%, water activity between 0.82 and 0.85, ALT between 5.37×104 to 8.35×104 cfu/g, total Staphylococcus aureus between 3.06×102 to 3.90×102 cfu/g, Listeria monocytogenes negative and Coliform between 3.00 APM/g to 9.20 APM/g and sensory values between 7.2 to 7.6. Overall, the microbiological and sensory quality status of smoked fish baung and patin marketed at Pasar Bawah Pekanbaru meet the quality criteria set by SNI, except for the Coliform analysis which exceeds the set standard, namely

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111589

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804111589

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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