PENGARUH BEBERAPA KONSENTRASI LARUTAN KAPUR SIRIH TERHADAP KUALITAS KADAR PROTEIN, KADAR AIR, DAYA KEMBANG DAN ORGAN OLEPTIK KERUPUK KULIT (RAMBAK) IKAN BANDENG (Chanos-chanos)
| Main Author: | ERNAWAT, DESI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/1954/1/8E5B7d01.pdf http://eprints.umm.ac.id/1954/ |
Daftar Isi:
- This research was done in Livestock Yield Production Laboratory, University of Muhammadiyah Malang at 10 June until 29 June 2009. The research are purposed to find out the effect of concentration slaked lime on dipping process to quality the level protein, level of the water, swell capacity and organoleptic test of crackled water milk fish (Chanos chanos) and to know the best dose of slaked lime that needed on dipping process to quality the level protein, level of the water, swell capacity and organoleptic test of crackled water milk fish (Chanos chanos). The method that used is experimental method and the research design that is used is completely randomized design with six treatment and three replication, there are : D1 treatment (concentration 0 gram), D2 treatment (concentration 4 gram), D3 treatment (concentration 6 gram), D4 treatment (concentration 10 gram), D5 treatment (concentration 14 gram), and D6 treatment (18 gram). And using Analysis of Varians (ANAVA) as the data analysis then continued with Least Significant Difference, if F test significant. The result of the research shown that the dipping of concentration slaked lime influence significantly to the level of protein, the level of the water and swell capacity of crackled water from milk fish. However dipping duration of slaked lime does not influence to the organoleptic test based on color, aroma, tekstur, and flavor of crackled water milk fish. The conclusion is : the best dose that needed to dipping of slaked lime on the process of making crackled water is D4 treatment with concentration 10 gram, that produce a result level protein 43,34%, level water 5,30% and the swell capacity is 24,54%.