PENGARUH LAMA PERENDAMAN LARUTAN KAPUR SIRIH YANG BERBEDA TERHADAP KUALITAS KERUPUK KULIT (RAMBAK) IKAN BANDENG (Chanos chanos)
| Main Author: | RAHMASARI, SUCI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/9754/1/PENGARUH_LAMA_PERENDAMAN_LARUTAN_KAPUR_SIRIH.pdf http://eprints.umm.ac.id/9754/ |
Daftar Isi:
- This research was doing in Husbandry Yield Production Laboratory, Husbandry-Fisheries Faculty University of Muhammadiyah Malang at 10 June until 29 June 2009. The research are purposed to find out effect of dipping duration different slaked lime to quality crackled water milk fish and to know best time whose necessary to dipping skin on processing made crackled water. The method used is experiment method and the research design used is completely randomized design with five treatment and three replication, there are : T1 treatment (dipping duration 30 minutes), T2 treatment (dipping duration 45 minutes), T3 treatment (dipping duration 60 minutes), T4 treatment (dipping duration 75 minutes), and T5 treatment (dipping duration 90 minutes). Analysis data with Analysis of Varians (ANAVA) and continued with Least Significant Difference, if F test significant. The result of research shown that dipping duration different slaked lime influential significant to level protein and level water also influential to capacity swell crackled water milk fish. However dipping duration different slaked lime not influence to organoleptic test based on color, aroma, tekstur, and flavor crackled water milk fish. The conclusion from this research are best time whose necessary to dipping skin in slaked lime on processing made crackled water, there are dipping duration 75 minutes, has result level protein 40,55%, level water 5,80% and capacity swell is 19,43%.