PENGARUH PENAMBAHAN ASAP CAIR TERHADAP UMUR SIMPAN PEMPEK IKAN GABUS PADA SUHU RUANG

SUJATMIKO, MUHAMMAD and Herpandi, Herpandi and Rinto, Rinto (2020) PENGARUH PENAMBAHAN ASAP CAIR TERHADAP UMUR SIMPAN PEMPEK IKAN GABUS PADA SUHU RUANG. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aim to determine concentration of liquid smoke to maintaine the quality of pempek at room temperature. The research methode used was a randomized plot design (split plot design) for testing water content, Total Volatil Base-N content, Total Plate Count and pH analysis, the experiment were arranged linearly with the main plot factor (main plot), the storage time at room temperature (T), as a subplot was the concentration of liquid smoke (A) and independent t-test for protein content. The experiment was repeated 2 repititions. The parameters of this results include chemical analysis (water content, protein content, TVB-N content and pH value), microbiological analysis (total plate count) and sensory analysis (appearance, odor, taste, texture, and color). The result showed that the treatment of adding liquid smoke to Pempek gave a significant effect on the value of water content (52,5-63,6%), total plate count (1-4,53 log 10 cfu/g), protein content (14,5-18,105%), pH value (4,5-7,05) total volatile base (0,52-23,35 mg/100 g) during storage. The results of sensory analysis showed that the treatment had no significant effect on taste, and had a significant effect on the appearance, odor, texture and color parameters.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Hasil Perikanan, Teknologi
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 5247 not found.
Date Deposited:	10 Feb 2020 02:20
Last Modified:	10 Feb 2020 02:21
URI:	http://repository.unsri.ac.id/id/eprint/27195

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