CD Skripsi

Perbedaan jenis kemasan hdpe dan LDPE terhadap mutu cireng isi abon ikan patin (pangasius hypophthalmus) selama penyimpanan pada suhu beku (-18oc)

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This research was aimed to determine the differences types of HDPE and LDPE packaging on quality of cireng contains catfish (Pangasius hypophthalmus) abon during freezing temperatures storage (-18oC). The method be used is experiment by using-t, that consists of two levels, HDPE and LDPE packaging. Meanwhile as remedial was 0 , 7 , 14 and 21 days of storage time. The number of experimental units was 8 units. Parameters was observed on organoleptic analysis (appearance, odor, flavor and texture), proximate analysis (moisture content, protein content and fat content) and TPC analysis. Results of the research showed that the used of plastic HDPE and LDPE packaging which combined with the storage of freezing temperatures (-18oC), make a diffarance of value. HDPE packaging was the best of methods when of value appearance is interesting and brownish yellow, odor is distinctive and smeel fish abon, flavor is taste and feel fish abon, texture is flexible and rather tough, moisture content (44.63%), protein content (6.63%), fat content (2.55%) and TPC (4.88 cfu/g).
Keywords: Type of packaging, fish abon, catfish, cireng, freezing temperatures
1) Student of Fisheries and Marine Science Faculty, University of Riau
2) Lecturer of Fisheries and Marine Science Faculty, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04 .116 (0030)

Penerbit

Pekanbaru : Universitas Riau - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

vi, 69 hlm,; ill.: 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

04 04 .116 (0030)

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

Lubis

Versi lain/terkait

Lampiran Berkas

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