Image of Pengaruh Perbedaan Lama Pengasapan Terhadap Mutu Ikan Baung (Hemibagrus Nemurus) Asap Selama Penyimpanan Vakum Pada Suhu Dingin
Penanda Bagikan

CD Skripsi

Pengaruh Perbedaan Lama Pengasapan Terhadap Mutu Ikan Baung (Hemibagrus Nemurus) Asap Selama Penyimpanan Vakum Pada Suhu Dingin

The study was aimed to examine the effect of different smoking time on the shelf life and the characteristic changing of chemical and sensory during storage. Samples of 250 gr each of cathfish baung were obtained in the village of Paku River, the Regency of Kampar Riau. The fish was butterfly form split and then smoked at temperature 50-70°C for different smoking times, namely: 4 hours (L4), 5 hours (L5), 6 hours (L6), 7 hours (L7). The smoked fish were packed vacuum in plastic bags and stored in refrigerator at cold temperature (±5°C) and then observed on the first day, 5 days and 10 days. Parameters measured included sensory quality (appearance, odor, and texture), chemical analysis (peroxide and TBA), and microbiological analysis (TPC). The result showed that the longer the smoking time, the higher the sensory value, but the lower the TBA and TPC value. The different smoking times were significantly affecting to the valueof sensory, TBA, and TPC of the smoked fish. The best treatment was indicated by the smoked cathfish which were smoked for 7 hours (L7). The product showed the lowest TBA values, those were (4.20 mg malonaldehyde/kg) at the first day, then became (4.28 mg malonaldehyde/kg) after stored for 5-10 days. It was invested by microbes at 1.0x103 cfu/g on the first day and increased became 6.3x105 after stored for 5 days and then became 2.2x106 after stored for 10 days. All product were rejected by panelists after being stored for 5 days.
Keywords: Hemibagrus nemurus, smoked fish, smoking time
1) Student Faculty of Fisheries and Marine, Universitass Riau
2) Lecturer at Faculty of Fisheries and Marine, Universitas Riau

Ketersediaan
#
Perpustakaan Universitas Riau 04 04. 117 (0046)
04 04. 117 (0046)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 117 (0046)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
iv, 88 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 117 (0046)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
Komentar
Anda harus masuk sebelum memberikan komentar