PENGARUH METODE PEMANASAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreochromis niloticus)

SUNDARI, ADELIA KUSUMA and Rinto, Rinto and Lestari, Susi (2022) PENGARUH METODE PEMANASAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreochromis niloticus). Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this study was to determine the effect of the heating method of instant tilapia (Oreochromis niloticus) on product quality and chemical characteristics (protein, water content and Total Volatile Base), microbiological characteristics of TPC (Total Plate Count) and sensory characteristics of instant tilapia fish during storage. The study was conducted experimentally in a laboratory using the Factorial Randomized Block Design (RAKF) method with 2 treatment factors, namely differences in heating methods (A) and differences in storage time (B) with 3 treatment levels and 3 replications. Research results from heating and storage methods have a significant effect on the chemical and microbiological characteristics of instant vinegar. The results of the hedonic test showed that the heating and storage method had a significant effect on the appearance and no significant effect on the aroma, taste and texture of instant tilapia paste. The best treatment in the chemical analysis of the protein test was found in the steam treatment with a storage time of 15 days (A3B3). As for the water content, TVB and microbiology tests, namely autoclaving with a storage time of 7 days (A1B1). The most preferred by panelists in terms of the hedonic preference test is the steam treatment with a storage time of 7 days (A1B1). Based on the TVB test, at 15 days of storage, instant tamarind is still suitable for consumption because it has not passed the acceptance limit for consumption. Keywords : bekasam, heating, storage

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	bekasam, pemanasan, 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:	Adelia Kusuma Sundari
Date Deposited:	28 Sep 2022 05:51
Last Modified:	28 Sep 2022 05:51
URI:	http://repository.unsri.ac.id/id/eprint/80072

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