Umur Simpan Ikan Asin Sepat Siam (Trichogaster Pectoralis) Duri Lunak Dengan Pengemasan Vakum Pada Penyimpanan Suhu Ruang
| Main Authors: | Baehaki, Ace, Nopianti, Rodiana, Resqi, Ayu Utami |
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| Format: | BookSection PeerReviewed application/pdf |
| Terbitan: |
Unsri Press
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/8502/1/21._PROSIDING._Umur_Simpan_Ikan_Asin_Sepat_Siam_(Trichogaster_Pectoralis)_Duri_Lunak_Dengan_Pengemasan_Vakum_Dan_Non_Vakum_Pada_Penyimpanan_Suhu_Ruang.pdf http://eprints.unsri.ac.id/8502/ |
Daftar Isi:
- The aims of study to determine the shelf life salted fish from sepat siam with treated vacuum and non-vacuum packaging. The observed parameters were analysis of water content, aw, fat content, protein content, total volatile base (TVB), and total plate count (TPC). The results showed the water content, protein content, fat content, water activity, total volatile baseswere 29.30 - 39.02%, 38.06 - 51.01%, 8.12 - 11.55%, 0.77 - 0.87, 63 - 12.79 mg N/100 g, respectively. For microbiological tests, the non-vacuum packaging of salted fish can be consumed on the 6th day of treatment while the vacuum packaging of salted fish can be consumed until the 8th day.