Skripsi

PENGARUH PERBEDAAN METODE THAWING TERHADAP KUALITAS FISIK DAN KIMIA DAGING IKAN GABUS (CHANNA STRIATA)

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Penilaian

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Snakehead fish is a fish with high economic value that lives in freshwater, especially in Sumatra and Kalimantan. Apart from being used in the form of fresh fish, snakehead fish is also widely used an ingredient in making processed product such as pempek, cracker and other. To extend the shelf life, a freezing process need to be carried out to maintain the quality of the snakehead fish meat. Before the product is processed further, a thawing process need to be carried out using the right method. This research aims to determine the best thawing method for the physical and chemical quality of snakehead fish meat. This research uses a Completely Randomized Design (CRD) with different treatments, namely thawing at room temperature (29 oC), thawing at flowing air (27 0C), and thawing using waterbath (400C). The parameters observed were physical quality (pH, cooking loss, water holding capacity, and tenderness), chemical quality (air content, and protein). The results showed that different thawing methods had an effect (P

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407001022	T139810	T1398102024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1398102024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian., 2024

Collation

xiv, 26 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.310 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

kualitas kimia
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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