PENGARUH VARIASI SUHU TERHADAP MUTU ABON IKAN EKONOMIS RENDAH SELAMA PENYIMPANAN
ABSTRACT: The purpose of the
research was to know effect of variations temperature on changes in quality of
low economic shredded fish during storage. This research used Randomized Block
Design (RBD) and Factorial Randomized Block Design (FRBD) with two factors
treatments and two replications. The factors were the storage temperatures (40
ºC, 50 ºC, and 60 ºC) and storage time (7, 14, 21, and 28 days). The
parameters in this research included chemical and sensory characteristics. The
results showed the interaction between storage with storage temperature were
significant effect on the water activity, total plate count, total yeast and
moulds, appearance, and odor. Based on the analysis of variance (p >0.05)
shows that differences storage temperatures (40 ºC, 50 ºC, and 60 ºC)
didn’t give significant effect on moisture, fat, protein, and carbohydrate
content during 28 days storage while there was significant effect on ash
content. Based on sensory test, appearance, odor, flavor, color, and texture
scores were range 7; that means the product is still accepted by panelists.
Kata kunci: Abon ikan, ikan motan, ikan palau, perubahan mutu, suhu
penyimpanan
Penulis: Yolanda Cicilia Br.
Karo, Rodiana Nopianti, Shanti Dwita Lestari
Kode Jurnal: jpperikanandd170149
