PENGARUH WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreochromis niloticus) SELAMA PENYIMPANAN MENGGUNAKAN KEMASAN VAKUM

WIJAYA, DICKY KURNIA and Rinto, Rinto and Herpandi, Herpandi (2022) PENGARUH WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreochromis niloticus) SELAMA PENYIMPANAN MENGGUNAKAN KEMASAN VAKUM. Undergraduate thesis, Sriwijaya University.

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Abstract

The study aims to determine the effect of instant bekasam steaming for a longer period of time on the chemical characteristics, microbiological and sensory during storage.This study was conducted in an experimental laboratory using the Factorial Group Randomized Design Method (RAKF) with 2 treatment factors, the difference in cooking time (A) and the difference in storage time (B) with 3 treatment levels, the cooking time of 10 minutes, 15 minutes, and 20 minutes and storage time of 7 days, 11 days, 15 days and with 3 replications. The parameters observed in this study include chemical analysis, protein content (%), water content (%), TVB test (mgN/100g), microbiological analysis, total plate count (CFU/mL) and sensory analysis, which includes appearance characteristics, aroma, texture, and taste.The results showed the length of treatment and storage treatment significantly affected the chemical and microbiological characteristics of the instant bekasam. Meanwhile, the interactions between treatments had no significant effect on the chemical and microbiological characteristics of instant bekasam.The results of the hedonic test showed that the length of steaming and storage had no significant effect on the appearance, aroma, taste and texture of instant bekasam. Based on the results of chemical analysis which includes tests for protein content, water content, TVB and also from the results of microbiological analysis, the TPC test, it can be concluded that in storage for 15 days with steaming time of 10 minutes, 15 minutes and 20 minutes instant bekasam has decreased in quality but is still feasible. Keywords: Instant Bekasam, steaming, storage.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bekasam Instan, Pengukusan, Penyimpanan.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries 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:	Dicky Kurnia Wijaya
Date Deposited:	28 Sep 2022 08:30
Last Modified:	28 Sep 2022 08:30
URI:	http://repository.unsri.ac.id/id/eprint/80185

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