PENGARUH JENIS ASAM DAN KONSENTRASI ASAM JERUK TERHADAP MUTU FISIK, KIMIA, DAN ORGANOLEPTIK IKAN MAS NANIURA
ABSTRACT: The aim of this
research was to find the effect of the natural acids and acid concentration in
producing naniura with the best quality. This research was using completely
randomized design with two factors, i. e several natural acid (A): (rough lime,
kaffir lime, lime, calamondin) and acid concentration (K): (20%, 30%, 40%,
50%). The results showed that the interaction between several natural acid dan
acid concentration had a highly significant effect (P<0,01) on acid degree (pH)
and total acid and had a significant effect (P<0,05) on proteins content.
The increasing concentration of natural acid increased tatal acid, decreased pH
and decreased chemical characteristics (total volatile bases nitrogen, water content,
proteins content), and also influenced hedonic index flavour of goldfish
naniura. Goldfish naniura with the best quality based on chemical and
organoleptic characteristics by organoleptic test with hedonic index flavour
was the calamondine with concentration of 40%.
Penulis: Bethany
Kode Jurnal: jppertaniandd160442
