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

Skripsi

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

Jaduri, JumtiĀ  - Personal Name;

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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.


Availability
Inventory Code Barcode Call Number Location Status
2507000038T163881T1638812025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
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
-
Classification
660.620 7
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Mikrobiologi Pengelohan Ikan
Specific Detail Info
-
Statement of Responsibility
MI
Other version/related

No other version available

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