PENGARUH LAMA PERENDAMAN DALAM ASAP CAIR BAMBU PETUNG (Dedrocalamus asper) DAN LAMA PENYIMPANAN TERHADAP KUALITAS IKAN TONGKOL ASAP SEBAGAI SUMBER BELAJAR BIOLOGI
| Main Author: | Muttaqin, Zaenul |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2020
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/60330/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/60330/2/BAB%20I.pdf http://eprints.umm.ac.id/60330/3/BAB%20II.pdf http://eprints.umm.ac.id/60330/4/BAB%20III.pdf http://eprints.umm.ac.id/60330/5/BAB%20IV.pdf http://eprints.umm.ac.id/60330/6/BAB%20V.pdf http://eprints.umm.ac.id/60330/7/LAMPIRAN.pdf http://eprints.umm.ac.id/60330/ |
Daftar Isi:
- Tuna is a type of fish that has high economic and nutritional value but is very prone to decay. One technique that can be used to extend shelf life and can increase the taste of tuna is by fumigation, such as modern fumigation using liquid smoke from bamboo petung. The purpose of this study was to determine the effect of soaking time in petung bamboo liquid smoke and storage time on the quality of smoked tuna (number of bacterial colonies and Orgnalopetics). The method used in this study uses a pure experimental method using a completely randomized design (CRD) factorial. The first factor is soaking time (control, 5, 10, 15, 15, and 20 minutes) in liquid bamboo petung smoke and storage time (0, 3, and 6 days). The quality parameters of the smoked tuna used are the number of bacterial and organoleptic colonies (appearance, odor, and texture). The data obtained were analyzed using the Kruskall-Wallis test. The results showed no significant difference in the variation of immersion time on the number of bacterial and organoleptic colonies (appearance, odor, and texture). And there is a significant difference in storage time to the number of bacterial and organoleptic colonies (appearance, odor, and texture). However, when viewed from the average number of bacterial and organoleptic colonies (appearance, odor, and texture) the variation of soaking time of 20 minutes and storage time of 0 days is the best treatment. Based on the results of the study it is recommended to use variations in the immersion duration and higher concentrations to get the quality of smoked tuna.