Skripsi

PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA WADI IKAN PATIN (Pangasius sp.) SELAMA PROSES PENUMISAN

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Penilaian

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This study aimed to determine the effect of stir-frying time on microbiological, physical, and chemical properties of patin fish wadi. This study used a non-factorial randomized block design (RBD) and one treatment factor, namely stir-frying time. The levels of the factor were raw wadi (control), 0 minutes + stir-fry seasoning, 2 minutes, 4 minutes, 6 minutes, and 8 minutes. All experiments were carried out in triplicates. The observed parameters were microbiological property (Lactic Acid Bacteria population), physical property (color), and chemical properties (water content and pH). The results showed that the stir-frying time treatment caused signifantly a decrease in the Lactic Acid Bacteria (LAB) population, lightness (L*), yellowness (b*), and water content, however caused signifantly an increase in redness (a*) and pH of patin fish wadi. The maximum stir-frying time to minimize the decrease in LAB population in stir-fried wadi according to the SNI and FAO/WHO standards was 6 minutes, with a LAB population of 7.06 Log CFU/mL.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507000038	T163881	T1638812025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1638812025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2025

Collation

xiii, 71 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

660.620 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Mikrobiologi Pengelohan Ikan

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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