CD Skripsi

Karakteristik Mutu Ikan Mas (Cyprinus Carpio) Arsik Dengan Cara Pemasakan Berbeda

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ABSTRACT
This study aims to determine the effect of different cooking methods on the
quality characteristicws of arsik carp by organoleptic, chemical, and
microbiological and get an alternative way to cook arsik carp. The treatments given
were P1 (boiling), P2 (steaming), dan P3 (presto). The analytical parameters
observed were organoleptic values (hedonic test and quality test), chemical (pH,
moisture content, water holding capacity, aw, protein content, and fat content), and
microbial (TPC)). The chemical values of arsik carp P3 namely pH, water, water
holding capacity, water analysis, protein, and fat content were 5,7, 26,98%, 34,70%,
0,26 aw, 7,75%, and 3,49%. The totalvalue of microbial colonies was
5,60×104cfu/mL. With a product value that is well received by consumer with
appearance (7,64) fish meat with pressure treatment is drier than steaming, reddish
yellow slightly bright, fish meat is not broken, fish belly is not crushed; aroma
(7,62) fresh and fragrant arsik carp meat is dominated by citrus aroma; taste
(7,80)arsik carp is delicious, savory, spicy, sour and bitter; and texture (7,85) carper
spines are soft and carp flesh is dense, flexible compact.
Keywords : carper fish, arsik, organoleptic, presto, water holding capacity

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0069)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0069)

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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