EFFECT OF CONSENTRATION OF COCONUT SHELL LIQUID SMOKE AND PROPORTION BANDENG FISH: " POYA " TO QUALITY AND SHELF LIFE OF "OTAK-OTAK" BANDENG
| Main Author: | Sri, Djajati |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Terbitan: |
, 2011
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/3257/1/sri_djajati_bistech.pdf http://eprints.upnjatim.ac.id/3257/ |
Daftar Isi:
- " Otak-otak bandeng " is one of the semi-moist food product are susceptible to damage, caused by the growth of microorganisms and rancidity. "otak-otak bandeng " are made fish processed by adding poya. eggs and spices. The addition of liquid smoke of coconut shell aimed at inhibiting the growth of microorganisms and prevent rancidity. The objective of the research to' understand the effect concentration of liquid smoke of coconut shelf, and proprortion bandeng fish "poya " to quality and shelf life "otak-otak bandeng " The research was conducted in two step; the first step I uses the Randomized Design completely ( RDC). single factor with four replication. The first treatment is the proportion of bandeng fish "poya " ; ie : (50%:50%; 60%:40%; 7U%:30%; 80%:20%; 90%:10%).· The best result of the first treatment continued to the second step with the treatment concentrt(Jtion of coconut shell liquid smoke; ie : (0%,' 0,25%, 0,50%, 0,75%, 1%,). The best result was obtained on the treatment of proportion of fish "poya " (80%:20%) that produces content protein and fat are of 20,575%, 17,7225% respecstively and the value of AwO,7266. The best of the final treatment was showed on the liquid smoke concentration 0,75% of consumer preferences of the highest ranking at 59,5 (taste) and 57 ( aroma)