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Karakteristik Mutu Gisuke-Ni Ikan Kembung (Rastrelliger Sp.)

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ABSTRACT

Niboshi is a traditional Japanese dried fish product and Gisuke-ni is further processed from niboshi. This study was aimed to determine seasoning formulations on the quality of Gisuke-ni. Analysis parameters were moisture content, ash, fat, protein, carbohydrates, and organoleptics. The experimental design used was a non factorial complete random design with different seasonings (salty, sweet, and spicy). The results of the analysis showed that Niboshi had moisture, protein, ash, fat and carbohydrate content of 21.9, 69.7, 17.1 3.2 and 9.8%, respectively. The salty seasoning of Gisuke-ni (P1) had moisture, protein, ash, fat, and carbohydrate content of 4.5, 59.8, 16.4, 4.4, and 19.2%, respectively. Gisuke-ni sweet seasoning (P2) moisture, protein, ash, fat and carbohydrates 6.1, 68.3, 13.1, 6.4, and 12.1%. Spicy Gisuke-ni (P_3) had a moisture, protein, ash, fat and carbohydrate content of 8.5, 77.5, 13.3, 6, and 3.0% respectively. Gisuke-ni seasoning formulation has a significant effect on protein content. The results of sensory analysis howed gisuke-ni was highly preferred by spicy taste

Keywords: dried fish, gisuke-ni, mackerel, niboshi.

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Доступность

Detail Information

Название серии

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Номер вызова

04 04. 119 (0071)

Издатель

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Сопоставление

xv, 52 hlm.; ill.; 29 cm

Язык

Indonesia

ISBN/ISSN

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Классификация

04 04. 119 (0071)

Content Type

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Media Type

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Carrier Type

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Редакция

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Тема(ы)

TEKNOLOGI HASIL PERIKANAN

Специфические детали информации

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Заявление об ответственности

DAUS

Other version/related

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