Skripsi

PENGARUH PERENDAMAN PEMPEK DALAM LARUTAN ASAP CAIR DAN LAMA PENYIMPANAN PADA SUHU RUANG TERHADAP UMUR SIMPAN

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Penilaian

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This study aims to determine the effect of pempek soaking in liquid smoke solution on pempek self life at room temperature. This study used a split plot design with 2 treatment factors: H was the storage time at room temperature and A was concentration of liquid smoke for pempek which is repeated on 3 times. The parameters observed were water content, pH, protein content, TVB (Total Volatile Base), TPC (Total Plate Count) and organoleptic. The results showed that concentration of liquid smoke and storage time of Pempek at room temperature significantly affected the value of water content (58,99% - 68,03%.), pH (4,17 – 7), protein content (3,81% – 8,76%.), TVB (0,45 – 3,42 mg/100 g) dan TPC (1 – 4,72cfu/g). The interaction between concentration of liquid smoke and pempek storage time at room temperature were significantly affected the water content, pH, TVB and TPC values. Sensory evaluation showedconcentrations of liquid smoke solution give effect to appearance, odor, color and texture. On the other hand, it had not significant effect on the taste of pempek. Keywords: pempek, concentration of liquid smoke, room temperature

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001070	T38069	T380692020	Central Library (REFERENCE)	Available

Detail Information

Series Title

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Call Number

T380692020

Publisher

Indralaya : Prodi Teknologi Hasil Perikananusan Perikanan, Fakultas Pertanian UNSRI., 2020

Collation

xii, 66 hlm. : ilus. ; 29 cm, Jur

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Pempek dengan penambahan asap cair

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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