CD Skripsi

Kajian Kemunduran Mutu Ikan Tambakan (Helostoma Temmincki) Yang Disimpan Pada Suhu Dingin (5 ºC)

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The research was conducted at the Laboratory of Fish Processing Technology, food
Microbiology and Biotecnology and Fishery Product Chemistry the Faculty of Fisheries
and Marine Science, University of Riau, in December 2011. This study aimed to
investigate the quality deterioration of Kissing Gourami (Helostoma temmmicki) during
refrigerated storage (5º C). Kissing Gourami weighing 100-200 g each was taken from a
fish market in Pekanbaru. The fish was grouped in to two groups, one group was
refrigerated at 5º C and another group was stored at room temperature. Changes in
quality were evaluated for sensory characteristics, TVB and TPC for every 24 hour for 6
days. The result indicated that the fish stored at refrigerated temperature has a self life
for 3 days as compared to 1 day for the fish stored at room temperature. TVB and TPC
at spoilage was 9,6 mg N/100 g and 1,0 x 105 colonies/g respectively for fish
refrigerated at 5o C and 8,0 mg N/100 g and 7,5 x 104 colonies/g respectively for fish
stored at room temperature.
Keywords: quality, Kissing Gourami (Helostoma temmmicki), refrigerated temperature

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04.112 (0003)

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA - Teknolgi Hasil Perikanan., 2012

Deskripsi Fisik

vxi, 50 hlm.: ilus.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04.112 (0003)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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