CD Skripsi

Pengaruh Lama Pengukusan Terhadap Sifat Fisik Dan Kimia Pada Fillet Ikan Kakap Merah (Lutjanus Sp.)

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This research was intended to find out the influence of steaming period on
physical and chemical quality of Red Snapper (Lutjanus sp.) fillet and determine
the best steaming time. The design used was Group Randomized Design (GRD),
as the treatment was the length of steam, which consists of three levels: 5 minutes
(W5), 10 minutes (W10), and 15 minutes (W15) with a group of temperature which
consist of 70ºC (S70), 75ºC (S75), and 80ºC (S80). The tested parameters were
organoleptic and chemical, as proximate quality includes water content, ash
content, fat content, and protein content. The result of the research showed that
steaming for 15 minutes (W15) with a temperature of 80ºC (S80) was the best
treatment for organoleptic and chemical tested with appearance 7.40, texture
7.72, aroma 7.64, taste 7.56, water content 70.64%, ash content 1.92%, fat
content 0.98%, and protein content 19.70%.
Keywords: organoleptic, parameters, proximate

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0005)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

vi, 72 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0005)

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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