PENGGUNAAN GARAM, SUKROSA DAN ASAM SITRAT KONSENTRASI RENDAH UNTUK MEMPERTAHANKAN MUTU FILLET IKAN GABUS (Channa striata)
Abstract: The purposes of
research were to maintain the quality of snakehead fillet and to know the
effect of low concentration addition salt, sucrose and citric acid and
different storage time on the quality of snakehead fillet stored at 40C. The
experiment was arramged in a randomized block factorial design with two
replications. The first factor was different solvent addition, the second
factor was storage time. Observation parameters included physical analysis
(WHC), chemical analysis (TVB) and microbiological analysis (TPC). The result
showed that the value of WHC, TVB and TPC on A2 factor has lower than the other
factors. The value of WHC, TVB and TPC increased during storage. The limit
total of microbes was permissible for A0 treatment until day 9th is 5.60 log10
cfu/g (3.9 x 105), A1 until day 9th is 5.46 log10 cfu/g (2.9 x 105), while A2
treatment until day 18th is 5.60 log10 cfu/g (3.9 x 105).
Penulis: Zainona Ratnasari,
Ace Baehaki, Agus Supriadi
Kode Jurnal: jpperikanandd140230
