CD Skripsi

Perubahan Mutu Sensoris Dan Mikrobiologis Filet Patin (Pangasius Sp.) Flavor Asap Berkadar Air Tinggi Dan Rendah Selama Penyimpanan Dingin

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ABSTRACT
Smoked fish is a traditional product of Riau region which is widely liked
by the public because it has delicious and specific taste and smell. In this research,
smoked flavored fillets were smoked with different moisture content, high (40-
60%) and low (15-25%). The quality and shelf life of smoked flavored filets were
evaluated based on sensory, microbiological and moisture content values. The
purpose of this study was to determine and evaluate changes in the sensory and
microbiological quality of smoked catfish fillets with high (40-60%) and low (15-
25%) moisture content and to estimate the shelf life of both smoked fillets during
cold storage. This research method was experimental by comparing changes in the
quality of smoked fillet flavor with high and low moisture content during 15 days
of storage at cold temperatures (5°C). The parameter was measured for sensory,
moisture content and microbiological test. The results showed that the moisture
content of smoked fillets had a significant effect on quality and changes in quality
during cold storage. Low-moisture smoked fillets are preferred over high-moisture
smoked fillets. Smoked fillets with low moisture content have a shelf life of 28 days
and smoked fillets with high moisture content 9 days. Total TPC smoked filet with
high water content was rejected on the 10th day because it reached 12.27 x 104
cfu/g while total TPC filet with low water content 4.80 x 104 cfu/g was still
accepted during 15 days of storage. Staphylococcus aureus were positive and
Escherichia coli negative for both products during storage.
Keywords: Moisture content, Smoked fillet
1) Student of the Faculty of Fisheries and Marine Science, University Riau
2) Lecturer of the Faculty of Fisheries and Marine Science, University Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704111477

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1704111477

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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