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.

[thumbnail of RAMA_54244_05061181621005.pdf] Text
RAMA_54244_05061181621005.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (3MB) | Request a copy
[thumbnail of RAMA_54244_05061181621005_TURNITIN.pdf] Text
RAMA_54244_05061181621005_TURNITIN.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (15MB) | Request a copy
[thumbnail of RAMA_54244_05061181621005_0021047403_0001067601_01_front_ref.pdf]
Preview
Text
RAMA_54244_05061181621005_0021047403_0001067601_01_front_ref.pdf - Accepted Version
Available under License Creative Commons Public Domain Dedication.

Download (2MB) | Preview
[thumbnail of RAMA_54244_05061181621005_0021047403_0001067601_02.pdf] Text
RAMA_54244_05061181621005_0021047403_0001067601_02.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (90kB) | Request a copy
[thumbnail of RAMA_54244_05061181621005_0021047403_0001067601_03.pdf] Text
RAMA_54244_05061181621005_0021047403_0001067601_03.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (138kB) | Request a copy
[thumbnail of RAMA_54244_05061181621005_0021047403_0001067601_04.pdf] Text
RAMA_54244_05061181621005_0021047403_0001067601_04.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (194kB) | Request a copy
[thumbnail of RAMA_54244_05061181621005_0021047403_0001067601_05.pdf] Text
RAMA_54244_05061181621005_0021047403_0001067601_05.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (62kB) | Request a copy
[thumbnail of RAMA_54244_05061181621005_0021047403_0001067601_06_ref.pdf] Text
RAMA_54244_05061181621005_0021047403_0001067601_06_ref.pdf - Bibliography
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (107kB) | Request a copy
[thumbnail of RAMA_54244_05061181621005_0021047403_0001067601_07_lamp.pdf] Text
RAMA_54244_05061181621005_0021047403_0001067601_07_lamp.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (910kB) | Request a copy

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

Actions (login required)

View Item View Item