CD Skripsi

Pengaruh Perbedaan Konsentrasi Dan Lama Perendaman Larutan Kulit Kayu Manis (Cinnamomumzeylanicu) Terhadap Daya Simpan Ikan Kembung (Rastrelligerkanagurta) Segar

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The research was conducted to determine the effect of concentration and immersion time of cinnamon bark to maintain the freshness of mackerel .The method used is experimental method that is immersing fresh mackerel into the cinnamon bark solution. The design used is factorial randomized block design consisting 2 treatment, that is the varied concentration of cinnamon bark (10 % and 15%) combined to varied soaking time of fish in the solution (15, 30, 45, and 60 minutes).The results show that the mackerel immersed in cinnamon bark solution 15% for 60 minute is indicating the highest quality. This treatment canmaintain the freshness and highest sensory value of the mackerel, so it could be stored for 18 hours. Meanwhile, based on the value of TPC and TVB, this treatment merely able to maintain the shelf life of fresh mackerel for 12 hours, because the values were exceed the maximum threshold limit.
Keywords: cinnamon’s bark, concentration, Restrelligerkanagurta, storability

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0008)

Penerbit

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

Deskripsi Fisik

v, 72 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0008)

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

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