Sanger, Grace
(2010)
PENGARUH PEMANASAN TERHADAP ELASITAS PASTA IKAN LELE (Clarias batrachus).
Prosiding Seminar Nasional Pangan 2010.
pp. 68-70.
ISSN 978-602-98902-0-4
Abstract
Paste fish is a kind of processed fish that can be made another fish meal such as, sosis, kamaboko, fish ball, ext. The quality of paste (gel) depends on the elastisity. It can be measured by consistency and folding test of meat. Handling process of paste fish consist of bleaching and heating. The purpose of this researh is to observe the effect of temperature and time of heating on Quality of cat fish paste . The Data of the reaserch be analyzed by descriptive statistical Method with 2 (two) times replication on each treatment. The result of this research showed that The highest consistency score of gel is 1, 009 mm/SOg/1Od, heating in temperature 80°C during 20 minutes. Unless the lowest score is 0,512 mm/SOg/1Od), heating in temperature 40°C during 20 minutes. The highest Folding Test score is 5 0Jery elastic), heating in temperature 80°C during 20 menit. The conclution of the reasearch is the Cat fish paste can be used as a raw material for another processed fish is The paste which heated on 60°C and 80°C during 20 minutes and 60 minutes. aproximately of folding test score is 3,5 (The score that more than critical limit point in Quality of gel).
Actions (login required)
 |
View Item |
![[img]](http://repo.unsrat.ac.id/style/images/fileicons/application_pdf.png)
