Skripsi

PENGARUH KONSENTRASI GARAM YANG LEBIH RENDAH TERHADAP KARAKTERISTIK KIMIA PEDE IKAN PATIN (PANGASIUS HYPOPTHALMUS)

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Penilaian

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he Effect of Lower Salt Concentration on The Chemical Characteristics of Patin Fish (Supervised by SUSI LESTARI). This study aims to analyze the use of lower salt on the chemical characteristics of catfish pede. This research was conducted laboratory experiment. The experimental design used in this study was a Randomized Group Design (RAK) with salt concentration treatment with 3 concentration levels; 20%, 30% and 40%, each treatment was repeated 3 times. The parameters were water content, salt content, ash content, pH, Aw, peptides and amino acids. The results showed that the treatment of salt concentration had a significant effect on the chemical characteristics of catfish pede except for the Aw parameter. The value of water content is 50.57% - 43.21%, salt content is 8.88% - 15.79%, ash content is 10.59% - 16.97%, pH is 5.77% - 6.27%, peptides are 57.12% - 62.72%, and of Aw is 0.63% - 0.59%. The analysis that has been carried out, the best treatment is obtained in the manufacture of catfish pede with 20% salt content.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407005174	T153974	T1539742024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1539742024

Publisher

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

Collation

xv, 23 hlm.; ilus.; tab, 29 sm.

Language

Indonesia

ISBN/ISSN

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Classification

664.907

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi Pembuatan Makanan dari Ikan

Specific Detail Info

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Statement of Responsibility

SEW

Other version/related

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