CD Skripsi

Pengaruh Penambahan Asap Cair Terhadap Mutu Sosis Fermentasi Ikan Patin (Pangasius Sp.)

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into high-value processed products. One of its diversification products is fermented sausage, which offers advantages in terms of flavor, shelf life, and nutritional content. However, this product still faces limitations such as a strong undesirable odor and relatively short shelf life. A potential solution is the application of liquid smoke, which contains phenolic compounds, carbonyls, and organic acids known for their antimicrobial properties and ability to contribute characteristic aromas. This study aimed to determine the effect of adding liquid smoke at various concentrations on the quality of fermented Pangasius sausage and to identify the optimal concentration. The research employed an experimental method using a Completely Randomized Design (CRD) with four treatments: 0%, 1%, 2%, and 3% liquid smoke, combined with fermentation durations of 0, 2, 4, and 6 days. Observed parameters included organoleptic tests (appearance, aroma, taste, and texture), pH, total acidity, water activity (Aw), total lactic acid bacteria (LAB), and total volatile base (TVB). The results showed that the addition of 3% liquid smoke with 6 days of fermentation produced the best quality, with hedonic scores of 7.39 for appearance, 7.63 for fragrant, 7.55 for texture, and 7.47 for taste. Corresponding descriptive scores were 7.67 for appearance, 7.50 for fragrant, 7.48 for texture, and 7.49 for taste. Physicochemical characteristics included a pH value of 5.58, Aw of 0.79%, total acidity of 0.34%, TVB of 35.55 mg/100g and LAB count of 2.2×105 CFU/g. The addition of liquid smoke was proven to enhance sensory quality and extend the shelf life of fermented pangasius sausage.

Keywords: catfish, fermented sausage, liquid smoke, quality, lactic acid bacteria

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104112410

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104112410

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

Vina

Versi lain/terkait

Lampiran Berkas

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