Image of PENGARUH LAMA PROSES FERMENTASI PADA PEMBUATAN PRODUK RUSIP IKAN SELUANG (Rasbora argyrotaenia) DENGAN PENAMBAHAN EKSTRAK NANAS

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PENGARUH LAMA PROSES FERMENTASI PADA PEMBUATAN PRODUK RUSIP IKAN SELUANG (Rasbora argyrotaenia) DENGAN PENAMBAHAN EKSTRAK NANAS

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This study aims to determine fermentation time effect in the production of seluang fish rusip (Rasbora argyrotaenia) with of addition of pineapple extract produced, as a catalyst that can help speed up the fermentation process in rusip, improve product quality by adding pineapple extract to the fermentation process and determine the effect of pineapple extract on the seluang fish rusip fermentation process on chemical and sensory characteristics. The method used in this study is the RAK method (Randomized Block Design). The parameters observed in this study included parameters of water content, peptide content, pH value and sensory analysis (appearance, aroma, color and taste). The results showed that the treatment gave significantly different results at the 5% test level for the peptide content value of 21.03% - 22.30% and gave results that were not significantly different at the 5% test level for the water content value of 57.73% - 62, 54% and pH 5.61% - 5.82%. In the sensory analysis using hedonic quality based on the Kruskall Wallis test, the results were significantly different on appearance parameters 7.16% - 8.28%, aroma 6.60% - 8.12%, color 7.16% - 8.04% and flavor 5.56% - 7.56%. The best results were obtained in the R2 treatment, namely seluang fish rusip with the addition of 9% pineapple extract for 2 weeks with a water content value of 60.71%, 21.03% peptide content, 5.61% pH and has a good taste, quite sour taste and savory.

Availability
Inventory Code Barcode Call Number Location Status
2307003999T127837T1278372023Central Library (REFERENS)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1278372023
Publisher
Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya.,
Collation
vii, 50 hlm.; Ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
641.307
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Makanan
Prodi Teknologi Hasil Perikanan
Specific Detail Info
-
Statement of Responsibility
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No other version available

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