PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA WADI IKAN PATIN (Pangasius sp.) SELAMA PROSES PENUMISAN

JADURI, JUMTI and Wijaya, Agus (2024) PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA WADI IKAN PATIN (Pangasius sp.) SELAMA PROSES PENUMISAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of stir-frying time on microbiological, physical, and chemical properties of patin fish wadi. This study used a non-factorial randomized block design (RBD) and one treatment factor, namely stir-frying time. The levels of the factor were raw wadi (control), 0 minutes + stir-fry seasoning, 2 minutes, 4 minutes, 6 minutes, and 8 minutes. All experiments were carried out in triplicates. The observed parameters were microbiological property (Lactic Acid Bacteria population), physical property (color), and chemical properties (water content and pH). The results showed that the stir-frying time treatment caused signifantly a decrease in the Lactic Acid Bacteria (LAB) population, lightness (L*), yellowness (b*), and water content, however caused signifantly an increase in redness (a*) and pH of patin fish wadi. The maximum stir-frying time to minimize the decrease in LAB population in stir-fried wadi according to the SNI and FAO/WHO standards was 6 minutes, with a LAB population of 7.06 Log CFU/mL.

Item Type: Thesis (Undergraduate)
Subjects: S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Jumti Jaduri
Date Deposited: 13 Jan 2025 03:16
Last Modified: 13 Jan 2025 03:16
URI: http://repository.unsri.ac.id/id/eprint/163881

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