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PENGARUH WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreochromis niloticus) SELAMA PENYIMPANAN MENGGUNAKAN KEMASAN VAKUM

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Penilaian

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The study aims to determine the effect of instant bekasam steaming for a longer period of time on the chemical characteristics, microbiological and sensory during storage.This study was conducted in an experimental laboratory using the Factorial Group Randomized Design Method (RAKF) with 2 treatment factors, the difference in cooking time (A) and the difference in storage time (B) with 3 treatment levels, the cooking time of 10 minutes, 15 minutes, and 20 minutes and storage time of 7 days, 11 days, 15 days and with 3 replications. The parameters observed in this study include chemical analysis, protein content (%), water content (%), TVB test (mgN/100g), microbiological analysis, total plate count (CFU/mL) and sensory analysis, which includes appearance characteristics, aroma, texture, and taste.The results showed the length of treatment and storage treatment significantly affected the chemical and microbiological characteristics of the instant bekasam. Meanwhile, the interactions between treatments had no significant effect on the chemical and microbiological characteristics of instant bekasam.The results of the hedonic test showed that the length of steaming and storage had no significant effect on the appearance, aroma, taste and texture of instant bekasam. Based on the results of chemical analysis which includes tests for protein content, water content, TVB and also from the results of microbiological analysis, the TPC test, it can be concluded that in storage for 15 days with steaming time of 10 minutes, 15 minutes and 20 minutes instant bekasam has decreased in quality but is still feasible. Keywords: Instant Bekasam, steaming, storage.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004119	T80185	T801852022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T801852022

Publisher

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

Collation

xvi, 45 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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