CD Skripsi

Penggunaan Ekstrak Daun Matoa (Pometia Pinnata) Terhadap Mutu Ikan Nila (Oreochromis Niloticus) Segar Selama Penyimpanan Suhu Dingin

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This research aimed to investigate the difference in the use of matoa (Pometia pinnata) leaf extract on the quality of fresh tilapia during cold storage. This research used a comparative experimental method, namely, to compare the quality of fresh tilapia fish greased a 15% matoa leaf extract solution to those without matoa leaf extract during cold storage at 6 ± 1°C. The parameter assessed were organoleptic values (eyes, gills, mucus, flesh, smell and texture), microbiological values (TPC) and chemical values (pH and TVBN). The results showed that extract of matoa leaves were able to maintain the freshness quality of tilapia fish until 9 days, meanwhile, tilapia without the addition of matoa leaves only endured up to 3 days. At this quality threshold, the organoleptic characteristics of the eye showed that the eyeball is flat, the cornea is slightly cloudy, the pupil is slightly grayish, slightly shiny, the gills are pink or light brown with a little mucus, slightly cloudy, the mucous layer is starting to appear slightly cloudy, the flesh incision is slightly bright and the flesh tissue is strong, the fish smells fresh but the specific odor of the type is reduced, the texture is somewhat soft and somewhat elastic. The number of bacterial colonies (TPC) of fresh tilapia was 4.2x105 CFU/g, with the value of pH 7.2 and the value of TVBN 24.7 mgN/100g.
Keywords: Matoa leaf extract, fresh tilapia, preservation.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704114098

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1704114098

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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