PEMANFAATAN LEMAK (GAJIH) IKAN PATIN (Pangasius sp.) MENJADI PASTA FLAVOR IKAN DAN ANALISIS KARAKTERISTIKNYA

NATAWIJAYA, RAHMAT and Pratama, Filli and Herpandi, Herpandi (2008) PEMANFAATAN LEMAK (GAJIH) IKAN PATIN (Pangasius sp.) MENJADI PASTA FLAVOR IKAN DAN ANALISIS KARAKTERISTIKNYA. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to utilize the catfish {Pangasius sp.) fat into fish flavorant paste with different combination of extraction times and binding agents. The research was conducted from April until August 2008 in Technology of Fishery Product Laboratory, Bio Process Chemical Laboratory, Engineering Faculty, and Chemical Laboratory of Agricultural Harvesting, Agricultural Technology Division, Agricultural Faculty, Sriwijaya University. The research used the Factorial Randomized Block Designed which was arranged factorially with two factors of treatment and each was replicated three times. The factors were extraction times (60 minutes, 90 minutes, and 120 minutes) and different binding agents (gum Arabic and Dextrin). The parameters were yield, physical characteristics (viscosity, emulsion stability), Chemical characteristics (fat content, peroxide value), and rank test. The result showed that different combination of extraction times, binding agents, and its interactions had significant effect on yield, viscosity, emulsion stability, fat content, peroxide value, and rank test. The most stable (2,67%) and the most fishy flavor of fish flavorant was found in the treatment of 90 minutes extraction times and gum Arabic. The lowest peroxide value (7,88 meq/kg) found in the treatment of 120 minutes extraction times and gum Arabic. was The treatment with the combination of 90 minutes of extraction times and gum Arabic as binding agent was found to be the best treatment as fish flavorant with yield 87,72%, viscosity 4,30 Poise, emulsion stability 2,67%, fat content 98,69%, and peroxide value 7,99 meq/kg.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Lemak, Ikan Patin, flavour ikan
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	08 Oct 2024 05:59
Last Modified:	08 Oct 2024 05:59
URI:	http://repository.unsri.ac.id/id/eprint/158406

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