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PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP MUTU BUMBU KALDU BURGO INSTAN IKAN GABUS (Channa striata)

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Penilaian

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This research aimed to determine the best temperature and drying time when making instant burgo broth. This research used Factorial Randomized Block Design with 2 factorial. The firts factor was drying temperature consist of 3 levels (60℃, 80℃, and 100℃) and the second factor is drying time consisting of 3 levels (6 jam, 9 jam, and 12 jam) for testing yield, water content, ash content, protein content, fat content, colour, total dissolved solid,and free fatty acids . The experiment was repeated 3 repititions. The result suggest that the treatment of time and temperature showed sigmificant differences in yield, water content, ash content, protein content, fat content, total dissolved solid, and free fatty acids characteristic. this research shows good in 80℃ with 12 hours and the results showed that yield characteristic 62,97%, water content 37,95%, ash content 3%, protein content 15,09%,fat content 1,75%, total dissolved solid 42,35 mg/L, free fatty acids 1,05%, and organoleptic result that are close to the market burgo samples are colour and smell.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001155	T39204	T392042020	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T392042020

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2020

Collation

xvi, 69 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.2

Content Type

Text

Media Type

unmediated

Carrier Type

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Edition

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Subject(s)

Jurusan Teknologi Hasil Perikanan
Bumbu Kaldu - Ikan Gabus

Specific Detail Info

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Statement of Responsibility

AA

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