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PENGARUH PERBEDAAN PENANGANAN BAHAN BAKU DAN LAMA PERENDAMAN DALAM BUMBU TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK BREADED IKAN SELUANG (Rasbora spp)

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This research was done on March until June 2007 in Technology of Fishery Product Laboratory, Chemical of Agriculture Product Laboratory and Bioprocess Laboratory of Chemical Engineering Sriwijaya University. The objective of this research was to determine the influence of different raw material handling and marinating duration in spice towards physical, Chemical and sensory characteristic of breaded Seluang. The research used Factorial Randomized Block Design with two treatments and each treatments was replicated three times. The first treatment was raw material handling (without blanching and blanching) and the second was marinating duration in spice (5, 10 and 15 minutes). The observed parameters were the physical characteristics (hardness), the proximate analysis (water content, mineral content, protein content, fat content and carbohydrate content) and the sensory characteristics of (colour, odor, texture, appearence and taste). The result showed that the raw material handling of Seluang either with blanching or without blanching had a significant effect on analysis of water, protein and fat contents. Moreover, the marinating duration in spice had a significant effect the protein content and hardness. on Most panelists preferred the colour of breaded Seluang without blanching and the duration of marinating in spice was 10 minutes, and most panelists gave the same score for the appearance, odor, texture and taste.

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Inventory Code Barcode Call Number Location Status
0707001150T79607T796072007Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T796072007
Publisher
Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvii, 55 hlm.; ill.; tab.; 28 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
547.842 5
Content Type
Text
Media Type
unmediated
Carrier Type
unspecified
Edition
-
Subject(s)
bahan organik
Prodi Teknologi Hasil Perikanan
Specific Detail Info
-
Statement of Responsibility
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No other version available

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