LAJU OKSIDASI LEMAK DAN MUTU ORGANOLEPTIK IKAN TERI NASI KERING (Stolephorus spp) SELAMA PENYIMPANAN DINGIN
| Main Author: | Fahmi, A Suhaeli; Program Studi Teknologi Hasil Perikanan Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro Semarang |
|---|---|
| Other Authors: | LPPM Universitas Pekalongan |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Pena Jurnal Ilmu Pengetahuan Dan Teknologi
, 2015
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| Online Access: |
http://journal.unikal.ac.id/index.php/lppm/article/view/323 http://journal.unikal.ac.id/index.php/lppm/article/view/323/256 |
Daftar Isi:
- Polyunsaturated fatty acids are valuable nutritional content to be kept in fish.Polyunsaturated fatty acids are easily oxidized, so it can be easily rancid. Moreover lipidoxidation can cause damage to other food components because lipid oxidation produces reactive,toxic and carcinogenic compounds. This paper attempts to analyze the effect of dryingto theoxidation rate of dried anchovy. This research used Peroxide Value (PV) to measure the oxidationrate. The results showed thatduring chilled storage, PV had irregular pattern, because peroxide isa reactive and derivable compound. Sensory test showed that at the end of storage (28 days), thedried anchovy was still accepted by panels. Keywords :dried anchovy, lipid oxidation, chilled storage,peroxide value