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KARAKTERISASI PRODUK KORNET IKAN LELE (Clarias sp.) DENGAN VARIAN PENAMBAHAN GARAM

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Penilaian

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This study aimed to determine the effect of adding different salt concentrations through the curing process on the protein profile, water activity, color and texture of catfish corned beef with red beet. The salt concentration were 0.75%; 1.5%; 2%. This study has used a Randomized Block Design (RBD) with 3 (three) levels of treatments, 2 (two) replicates and 1 (one) commercial corned beef sample as a control and then continued with the LSD (Least Significance Difference) Advanced Test with a level of 5%. While the protein profile was analyzed descriptively. The parameters were color analysis, texture analysis, water activity analysis and protein profile analysis using SDS-PAGE (Sodium Dodecyl Sulfate - Polyacrilamide Gel Electrophoresis). The results showed that the addition of salt concentration variants did not significantly affect Lightness (L*) but significantly affected redness (a*) and yellowness (b*) with a range of L* (46.65 - 53.06), a* (11.56 - 27.78) and b* (7.54 - 12.29). Value the addition of variant salt concentrations also significantly affected texture range from 56.8 gf to 102.2 gf, and water activity range from 0.74 to 0.82. The results of the protein profile analysis which affected from salt consentration showed the proteins found in corned catfish are myofibril proteins, collagen, sarcoplasm, myoglobin and protease. Keywords : corned beef, catfish, curing, salt

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307005429	T124124	T1241242023	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T1241242023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 28 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

338.307

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)

Prodi Teknologi Hasil Perikanan
Perikanan ditinjau dari segi ekonomi industri

Specific Detail Info

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Statement of Responsibility

SEPTA

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