KARAKTERISTIK KIMIA, MIKROBIOLOGI DAN SENSORIS ABON IKAN PATIN (Pangasius pangasius) UTUH DENGAN PERLAKUAN PEMASAKAN PRESTO DAN PENGERINGAN OVEN

MEIRAHMA, IRMA and Nopianti, Rodiana and Lestari, Shanti Dwita (2014) KARAKTERISTIK KIMIA, MIKROBIOLOGI DAN SENSORIS ABON IKAN PATIN (Pangasius pangasius) UTUH DENGAN PERLAKUAN PEMASAKAN PRESTO DAN PENGERINGAN OVEN. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05081010005.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (44MB) | Request a copy
	Text RAMA_54244_05081010005_0011118105_0025108301_01 front ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (9MB)
	Text RAMA_54244_05081010005_0011118105_0025108301_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (7MB) | Request a copy
	Text RAMA_54244_05081010005_0011118105_0025108301_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (5MB) | Request a copy
	Text RAMA_54244_05081010005_0011118105_0025108301_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (11MB) | Request a copy
	Text RAMA_54244_05081010005_0011118105_0025108301_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (518kB) | Request a copy
	Text RAMA_54244_05081010005_0011118105_0025108301_06 ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54244_05081010005_0011118105_0025108301_07 lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (10MB) | Request a copy

Abstract

The objective of this research was to evaluate determine the effect of presto cooking process with different times and oven methods of thought to shelf life whole shredded catfish (Pangasius pangasius). The research was conducted from 27* December until 27* January 2013 at Fishery Processing Technology Laboratory and Bioprocess Chemical Engineering Laboratory University of Sriwijaya Indralaya . This research used factorial randomized block design with two treatments and 2 replications. Treatment factor were consist of presto cooking time (60 min, 90 min and 120 min) and drying treatment (oven and non oven). The first step research parameters observed organoleptic test, yield, water content, protein content, fat content, ash content, carbohydrate content and calcium. The second step research of the study selected the best shredded then stored diiring four weeks of storage. Parameters observed were organoleptic, water content, fat content, peroxide value, yeast and firngi test. The results showed that shredded catfish with oven treatment had organoleptic qualities (color, aroma, taste and appearance) and proximate content better than shredded catfish without oven treatment. Shredded catfish with combination treatment presto cooking time for 90 minutes and the process by drying (P201) which produces shredded catfish presto the value of water oven content 5,79%, protein content 31,31%, fat content 17,85%, ash content 12,12%, carbohydrate 32,91%, calcium content of 1,06 % and yield 36,43 %. A second study on the test peroxide shredded catfish during storage 0 days to 21 days increased from 17.15 meq/100gr to 27,42 meq/100gr. Microbiological test results showed that the yeast and fungi of shredded catfish presto after three weeks of storage at 5,000 cfu/g. So the product presto shredded catfish is still safe for consumption.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kimia, Mikrobiologi, sensoris, abon Ikan Patin, Oven
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:	Ichlasyah Aisyah
Date Deposited:	14 Oct 2024 02:30
Last Modified:	14 Oct 2024 02:30
URI:	http://repository.unsri.ac.id/id/eprint/158497

Actions (login required)

View Item