PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI DAN SENSORIS BEKASAM KERING IKAN PATIN (Pangasius hypophthalmus)

FIKRI, AHMAD and Wardani Widowati, Tri and Malahayati, Nura (2018) PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI DAN SENSORIS BEKASAM KERING IKAN PATIN (Pangasius hypophthalmus). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the research was to determine the effect of temperature and drying time on physical, chemical, microbiological and sensory characteristics of dried bekasam Catfish (Pangasius hypophthalmus). The research was conducted at Chemistry of Agricultural Product Laboratory, Food Microbiology Laboratory and Sensory Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya. The research was conducted from August to December 2017. This research was conducted by using Factorial Completely Randomized Design with two factors and each treatment analysis was repeated three times. The first factor was drying temperature (40oC, 50oC and 60oC) and the second factor was drying time (18 hours and 24 hours). Observed parameters were physical characteristic (texture), chemical characteristics (water content, pH and total acid), microbiological characteristics (water activity (aw) and total lactic acid bacteria) and sensory properties (color, aroma, flavor and overall acceptability). The research showed that drying temperature treatment had significant effect on texture, water content, pH value, total acid, water activity (aw) and total lactic acid bacteria. The treatment of drying time had significant effect on texture, water content, pH value, total acid and total lactic acid bacteria but it had not significant effect on water activity (aw). Treatment of A3B1 (temperature 60oC and 18 hours of drying time) was the best treatment based on water content, water activity and the highest score of sensory properties (color and overall acceptability). A3B1 had texture value 993.90 gf, water content 21.03%, pH value 4.47, total acid 1.4%, water activity (aw) 0.73, total lactic acid bacteria 4.65 log CFU/g and hedonic score (color 3.08, aroma 3.00 and overall acceptability 2.92).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Catfish bekasam, drying temperature and drying time
Subjects:	S Agriculture > S Agriculture (General) > S589.75-589.76 Agriculture and the environment
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 2716 not found.
Date Deposited:	14 Nov 2019 09:06
Last Modified:	14 Nov 2019 09:06
URI:	http://repository.unsri.ac.id/id/eprint/16156

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