KETEBALAN DAGING TIGA JENIS GURAMI (Osphronemus goramy)
| Main Authors: | , ALFIAN SUBIANTORO, , Dr. Ir. Iwan Yusuf B.L, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/127429/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67681 |
Daftar Isi:
- Processed fish products are available to consumers quite a lot of examples filet of fish, but the information is still lacking such a fish filet meat thickness and yield of each type of fish as raw material. One of the fish filet is often treated gurami. Type gurami used in this study were white gurami, black gurami, and spots gurami. This study aims to determine the thickness of the meat and meat yield of the three types of gurami. This study material is of three types of gurami namely white, black, and spots with size 300 g, 400 g, 500 g, 600 g, and 700 g with a range of values of approximately 20 g, this study begins with the measurement of material then continued the process to determine the thickness of the filet meat and meat yield. Spots gurami weighing 700 grams has a high meat yield values with an average 47.54%. Value filet meat yield is the highest spots gurami with a range of 38.36% - 49.08%, with a further range of black gurami fillet yield of 36.78% - 47.53%, and the value of the lowest yield of filet meat is white gurami with a range of 35.86% - 46.07%. Spots gurami meat thickness value is the highest in the range of 1.23 to 1.68 cm, then the black gurami ranging from 1.04 to 1.64 cm, and the lowest value of the thickness of the meat is white gurami with a range of 1.01 to 1, 53 cm.