CD Skripsi

Karakteristik Mutu Sensoris Dan Kimia Daging Ikan Patin (Pangasius Hypopthalmus) Tangkapan Di Alam Dan Hasil Budidaya

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The study aimed to evaluate the physicochemical characteristics and sensory quality of wild-caught and farmed catfish meat using a survey method. The parameters tested included edible portion, dressing percentage, water capacity, sensory value, proximate composition, amino acids, and fatty acids. The results showed that wild-caught catfish had sensory scores of 8.5 for visual appearance, 8.6 for aroma, and 8.3 for texture, while farmed catfish had scores of 6.6 for visual appearance, smell, and texture. The moisture and ash content values were not significantly different between wild-caught and farmed catfish. Wild-caught catfish had a higher protein but lower fat than farmed catfish. Additionally, wild-caught catfish contained higher levels of SAFA with palmitic acid being the dominant SAFA in both groups. The contents of MUFA and PUFA were similar in both groups, with oleic acid and linolenic acid being the dominant MUFA and PUFA, respectively.
Keywords : characteristics, sensory quality, farmed, natural, catfish

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111526

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804111526

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

Melda

Versi lain/terkait

Lampiran Berkas

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