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PERUBAHAN KEKUATAN GEL FILLET IKAN GABUS (Channa striata) SELAMA PROSES PEMBEKUAN

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Penilaian

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This study aims to determine the transformation in gel strength of snakehead fish (Channa striata) fillet during the freezing process. It used a randomized block design (RBD) with the length of the freezing process with 4 levels of treatment (A1: 0 hours of the freezing process, 4 hours of the freezing process, 8 hours of the freezing process, 12 hours of the freezing process) and repeated 3 times. Parameters of treatment include gel strength, water soluble protein, salt soluble protein and pH. The results showed that the average value of gel strength in snakehead fish fillet during the freezing process was around 113 gF to 139,47 gF. The average value of water soluble protein in snakehead fish fillet during the freezing process was 0.84 mg/mL to 1,06 mg/mL. The average value was 0.84 mg/mL to 1.06 mg/mL. Salt soluble protein in snakehead fish fillet during the freezing process ranged from 0.61 mg/mL to 0.7 mg/mL, and the average pH value of snakehead fish fillet during the freezing process was 6.7 to 6.8. The value of gel strength, water soluble protein and salt soluble protein decreased in proportion to the freezing process time.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004074	T80065	T800652022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T800652022

Publisher

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

Collation

xiv, 41 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.310 7

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)

Budidaya ikan air tawar
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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