CD Skripsi

Karakteristik Mutu Sensoris, Fisikokimia Dan Mikrobiologi Ikan Teri Nasi (Stolephorus Sp.) Dengan Perendaman Asap Cair Pada Penyimpanan Suhu Ruang

---

This study aimed to determine the effect of liquid smoke addition on the sensory, physicochemical and microbiological quality characteristics of anchovy (Stolephorus sp.) and to determine the appropriate concentration of liquid smoke to obtain the best quality of the anchovy during storage at room temperature. The research method used was the experimental method, by applying the treatment of saltaddition and liquid smoke soakingat different concentrations. Theexperimental design used was anon-factorial Randomized Block Design (RBD) with 4 treatment, namely: no salt addition and no liquid smokesoaking (G0A0), 5%salt and 3%liquid smoke soaking (G5A3), 5% salt and 4% liquid smoke (G5A4) and 5% salt and 5% liquid smoke (G5A5). Observations were made on each group of storage days, namely 0, 3 and 6 days. The results showed that the use of liquid smoke with different concentrations had a significant effect on the characteristics of sensory quality, chemical quality (pH value, the content of moisture, protein, phenol peroxide number, Aw value), and the number of total bacterias (TPC). Liquid smokehas the potential as apreservative and is ableto diversifyanchovyricestored at room temperature because the compounds in liquid smoke are able to maintain quality, suppress bacterial growth and extend the shelf life of anchovy rice stored at room temperature for 6 days, while the control treatment (without liquid smoke and salt) can only endure for 3 days.

Keywords: liquid smoke, physicochemistry, sensory properties, Stolephorus sp.

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

2004112366

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

2004112366

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Aldi

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar