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PENGARUH PENGGUNAAN ASAP CAIR SEBAGAI PENGAWET ALAMI BAKSO IKAN GABUS (Channa striata)

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Penilaian

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The use of liquid smoke as a natural preservative is believed to be able to extend the shelf life of fish meatballs. This study aimed to determine the effect of different liquid smoke on the characteristics of cork fish meatballs. This study used a Completely Randomized Factorial Design (RALF. Two factors were investigated, namely liquid smoke addition (0, 1, 2 and 3%) and the storage time (0 and 3 days). All experiment was carried out in triplicates. The observed parameters included microbiological (Total Plate Count, TPC), physical (texture) and chemical (water content and pH value) as well as organoleptic characteristics (hedonic test). The results showed that the use of liquid smoke had a significant effects on TPC, water content, pH value and texture, whereas storage time showed significant effects on TPC, water content and pH value. Furthermore, interaction of the two factors showed significant effect only on TPC. In addition, panelists could not distinguish taste, flavor and texture of the fish ball. It was concluded that fish balls soaked in 1% liquid smoke was the best treatment.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004086	T178133	T1781332025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1781332025

Publisher

Indralaya : ., 2025

Collation

xiii, 97 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

633.207

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)

Peternakan

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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