Image of PENGARUH KITOSAN TERHADAP DAYA AWET PEMPEK IKAN GABUS (Channa striata) YANG DIKEMAS VAKUM PADA SUHU RUANG

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PENGARUH KITOSAN TERHADAP DAYA AWET PEMPEK IKAN GABUS (Channa striata) YANG DIKEMAS VAKUM PADA SUHU RUANG

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This research aim to determine the durability of snakehead fish pempek with the addition of chitosan which was vacuum packed at room temperature. The research used a Split Plot Randomized Design (SPRD) method. Parameter observed were water content, pH value, TVB, TPC, total number of molds and sensory tersting (kruskal wallis method). The experiment was repeated 2 repititions. The results showed that the storage time of pempek had a significant effect on the value of water content (62.09-67.24%), pH value (5-6.5), TVB (0.333.4mg/100g), TPC (1.46 log 10-2.33 log 10 cfu/g), and total mold number (0.19 log 10-2.21 log 10 cfu/g). The addition of chitosan has a significant effect on testing water content, pH, TVB, TPC and total mold numbers. The interaction between the addition of chitosan and the storage time of vacuum-packed pempek has no significant effect on testing water content, pH, TVB, TPC and total mold numbers. The results of the sensory analysis of pempek with the addition of chitosan were significantly different on the parameters of appearance, odor, taste, texture and color. The best treatment was pempek with the addition of chitosan to the dough based on all parameters for sensory tests.

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Inventory Code Barcode Call Number Location Status
2107003766T62456T624562021Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T624562021
Publisher
Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvii, 88 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
639.310 7
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Ikan air tawar
Prodi Teknologi Hasil Perikanan
Specific Detail Info
-
Statement of Responsibility
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