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Perubahan Mutu Sensoris, Mikrobiologis, Dan Kemis Ikan Baung Asap Yang Dikemas Vakum Dan Tanpa Vakum

Smoked fish is a processed fishery product, smoked fish is made from catfish. Processing smoked fish usually involves smoking the fish in a smokehouse at a temperature of 60-90oC until the smoked fish is brownish yellow. The smoked fish used in this research was smoked baung fish which has a lot of flesh, attractive color and a favorable aroma and taste. The aim of this research is to determine the growth of coliform bacteria and Staphylococcus aureus bacteria and determine the oxidative and sensory changes (TBA) of smoked fish and determine the shelf life of vacuum and non-vacuum packaged smoked fish during storage (0, 7, 14, 21, and 28 day) at room temperature with sensory value parameters, Total Plate Number (ALT), total coliform, total Staphylococcus aureus, and TBA value in smoked baung fish. The results of this research are that vacuum packed smoked fish has a shelf life of 39 days and smoked baung fish packed without vacuum has a shelf life of 14 days with the surface appearance of the flesh being less neat, slightly oily, brownish in color, the texture value is characterized by the flesh being slightly hard and slightly tough. value of the typical aroma of smoked fish, and value of the typical taste of smoked fish. The total TPC, S. aureus and coliforms of smoked baung fish when the product was rejected sensorially were 4.8 x 104 cfu/g, 0.92 x 103 cfu/g and 15 APM/g for vacuum packed smoked fish and 3.9 x 104 cfu/g, 0.70 x 103 cfu/g, and 3.6 APM/g for smoked fish packaged without vacuum. The TBA value of smoked fish when the product is sensory rejected is 0.80 mg MDA/kg for vacuum packed smoked fish and 0.88 mg MDA/kg for smoked fish packed without vacuum.

Keyword: Smoked baung fish, Coliform, Sensory

1). Student of Faculty of Fisheries and Marine Science, Universitas Riau
2). Lecturer of Faculty of Fisheries and Marine Science, Universitas Riau



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Informasi Detail
Judul Seri
-
No. Panggil
1904113007
Penerbit
Pekanbaru : Universitas Riau – FPERIKANAN – Teknologi Hasil Perikanan.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
1904113007
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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