CD Skripsi

Mutu Fillet Patin (Pangasius Hypophthalmus) Flavor Asap Yang Dibuat Dari Ikan Ukuran Berbeda

---

ABSTRACT
The aim of this study was to evaluate the effect of different whole fish sizes on
quality of smoke-flavored fish. Three groups of whole fish, 500, 750 and 1000
gram in size were flavored in 6% liquid smoke for 1 hours, and dried in oven at 60
oC for 4-5 hours. Smoke-flavored fillets were analyzed for product yield,
proximate and amino acid composition, phenol, acidity and sensory quality. The
results showed that the smoke-flavored fillets prepared from whole fish of 500
gram in weight were the best in quality, which characterized by product yield
33,16%, moisture 10.53%, ash 5.28%, protein 56.61%, fat 5.28%, total acidity
2.24%, phenols 64.5%, and complete amino acid profile. The smoke-flavored
fillets have characteristics as very neat, less greasy, less moist, less brownish
yellow in colour, suffescient smoke odor, no additional disturbing taste, solid,
compact and dry. Therefore, whole fish having 500 gram in size (190 gram fresh
fillet) was recommended for smoke-flavored fillet.
Keywords: smoke-flavored fillets, whole fish size, proximate,phenol, sensori
quality
1) Student of the Faculty of Fisheries and Marine Sciene, Universitas Riau
2) Lecturer at the Faculty of Fisheries and Marine Sciene, Universitas Riau

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04. 121 (0066)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

04 04. 121 (0066)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar