PERBEDAAN WAKTU PENGERINGAN MEKANIK TERHADAP MUTU PINDANG IKAN KEMBUNG (Rastrelliger sp.)
| Main Author: | PUSPITA MAYASARI, DINI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/4733/1/PERBEDAAN%20WAKTU%20PENGERINGAN%20MEKANIK%20TERHADAP%20MUTU%20PINDANG%20IKAN%20KEMBUNG.PDF https://eprints.untirta.ac.id/4733/ |
Daftar Isi:
- The boiled is the processing of fish by boiling in water with salt without further treatment so that the activity of enzyme autolysis and bacterial spoilage is arrested. The purpose of this study was to evaluate the optimum difference time in mechanical drying to the quality of boiled mackerel (Rastrelliger sp.). This study was conducted from May to October 2013 in the Institute for Development and Controlling Fisheries Processing and In the Institute for Research and Development for Post harvest Agriculture Bogor. The parameters tested in this study, namely chemical test, microbioogy and organoleptic test. This study uses a completely randomized design (CRD) with two replications with 3 levels of 30 minutes (PV1), 60 minutes (PV2) and 90 minutes (PV3). The data were analyzed with variance analysis (ANOVA). If the results of the analysis showed a significantly different effect then tested using SPSS versi Duncan 21:00. The results of proximate analysis of the raw materials were included water content (70.1%), 7.01% ash content, protein (26.15%), fat (2.81%) and pH 6.87. The best treatment for boiled fish based on its nutritional content was the treatment PV3 (drying 90 minutes) with a water content of 57.5%, ash content of 2.91%, protein 23.59%, fat 2.41%, and pH 6.29, ALT (Total Plate Count) 3,9x102 and E .coli <3.0 APM/g (Negative) and Salmonella sp. (negative). The average of the hedonic appearrance 7 (like), odor 7 (likes), the flavor 7 (like) and texture 6 (a bit like). Keyword : boiled fish, drying, mackerel fish (Rastrelliger sp.