CD Skripsi

STUDI MUTU ABON UDANG REBON (Acetes erythraeus) YANG DIKEMAS DENGAN JENIS KEMASAN YANG BERBEDA SELAMA PENYIMPANAN SUHU RUANG

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The objective of this research was to determine the differences in quality of dried shrimp (Acetes arythraeus) stored at room temperature in different types of packaging. This research employed an experimental method using a t-test to compare two different packaging types, PP and HDPE, over storage periods of 0, 7, 14, and 21 days. The results showed that the organoleptic qualities of dried shrimp varied when stored at room temperature in different types of packaging. The PP packaging yielded the best organoleptic results across all storage durations. The dried shrimp in PP packaging maintained a brown color without mold, a distinct and fragrant aroma, a taste typical of dried shrimp, and a crispy yet slightly oily texture. Chemical analysis of the dried shrimp with the best organoleptic assessment showed the following ranges: 4.15-6.08% moisture content, 4.15-6.19% ash content, 20.48-21.77% fat content, 31.88-33.48% protein content, 33.43-37.74% carbohydrate content, 22.49-26.33% crude fiber content, and 0.15-0.41 peroxide value. In conclusion, this research demonstrated that the quality of dried shrimp stored at room temperature varies depending on the packaging type used.
Keywords: Packaging, rebon shrimp, storage duration, quality

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004114470

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004114470

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

guntur

Versi lain/terkait

Lampiran Berkas

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