PERUBAHAN KEKUATAN GEL FILLET IKAN GABUS (Channa striata) SELAMA PROSES PEMBEKUAN

WIDIA, OKTA and Supriadi, Agus (2022) PERUBAHAN KEKUATAN GEL FILLET IKAN GABUS (Channa striata) SELAMA PROSES PEMBEKUAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the transformation in gel strength of snakehead fish (Channa striata) fillet during the freezing process. It used a randomized block design (RBD) with the length of the freezing process with 4 levels of treatment (A1: 0 hours of the freezing process, 4 hours of the freezing process, 8 hours of the freezing process, 12 hours of the freezing process) and repeated 3 times. Parameters of treatment include gel strength, water soluble protein, salt soluble protein and pH. The results showed that the average value of gel strength in snakehead fish fillet during the freezing process was around 113 gF to 139,47 gF. The average value of water soluble protein in snakehead fish fillet during the freezing process was 0.84 mg/mL to 1,06 mg/mL. The average value was 0.84 mg/mL to 1.06 mg/mL. Salt soluble protein in snakehead fish fillet during the freezing process ranged from 0.61 mg/mL to 0.7 mg/mL, and the average pH value of snakehead fish fillet during the freezing process was 6.7 to 6.8. The value of gel strength, water soluble protein and salt soluble protein decreased in proportion to the freezing process time.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kekuatan gel, pembekuan, ikan gabus
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Okta Widia
Date Deposited:	27 Sep 2022 07:54
Last Modified:	27 Sep 2022 07:54
URI:	http://repository.unsri.ac.id/id/eprint/80065

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