Pengaruh Asap Cair Sabut Pinang (Areca catechu L) Terhadap Kadar Protein Udang (Crustacae) yang Disimpan pada Suhu 5 Derajat Cekcius
Abstract: A study on the
effect of liquid smoke fibrous shell of areca nut (Areca catechu L) the protein
content of shrimp stored at a temperature of 50oC. The purpose of
this study was to see the effect of liquid smoke concentration and length of
storage the protein content of shrimp. This study begins with shrimp dipping
into different concentrations and stored with variety and storage time of
shrimp used as control without giving liquid smoke. Observations made during
the 15 days of the smell, color, texture and protein content of shrimp. Shrimp
protein content determined by the method of Lowry. Based on the results of the
study can be seen a decline in the quality of the shrimp as changes in odor,
color and texture. From the results of the determination of the protein content
of shrimp with giving liquid smoke have a higher protein content when compared
to the shrimp without giving of liquid smoke. Liquid smoke concentration and
sample storage time best in this study was 15% liquid smoke concentration with
storage time 3 days.
Penulis: Faratika Agustin,
Iryani, Isniyetti
Kode Jurnal: jpkimiadd120228
