Skripsi

KAJIAN PROKSIMAT DAN UMUR SIMPAN JAMBAL ROTI INSTAN DARI IKAN PATIN (Pangasius pangasius)

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Penilaian

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This study aims to determine the proximate content and shelf life of salted fish products Jambal Roti instant from catfish. This research was conducted using laboratory experimental methods, with proximate content determined using the AOAC 2005 research method with 3 observation namely, jambal roti, jambal roti steam not seasoning, jambal roti steam plus seasoning, and the shelf life of instant jambal roti using the ASLT method (Accelerated Shelf Life Test) Arrhenius model. The results showed the proximate content of jambal roti at 3 observation objects in sequence, namely, water content (37.5%; 34.41%; 38.08%); ash content (23.34%; 22.53%; 14.99%); fat content (13.73%; 16.89%; 18.04%); protein content (21.87%; 23.75%; 24.99%); and carbohydrates (3.01%; 2.42%; 3.9%). Determination of shelf life jambal roti steam plus seasoning using the ASLT method using the TVB (Total Volatile Base) test parameter on 2 repetitions obtained an average range of TVB critical point values (mgN/100) at a temperature of 30 oC (3 hours: 0.3449; 9 hours: 0.3465; 15 hours: 0.6937; 21 hours: 0.6949), temperature 45 oC (3 hours: 0.3451; 9 hours: 0.5179; 15 hours: 0.6935; 21 hours: 0.6950), temperature 60 oC (3 hours: 0.6921; 9 hours: 0.6937; 15 hours: 1.0413; 21 hours: 1.0432) and a temperature of 75 oC (3 hours: 0.6905; 9 hours: 0.6923; 15 hours: 1.0408; 21 hours: 1.3925) using zero orde resulted in the shelf life of instant roti jambal for 7 days (1 week) stored at room temperature/30 oC.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207001318	T70916	T709162022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T709162022

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xvi, 29 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

665.207

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi Industri Lemak Hewani
Olahan Ikan Patin

Specific Detail Info

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Statement of Responsibility

MURZ

Other version/related

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