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NILAI ORGANOLEPTIK IKAN ROA (Hemirhampus sp) ASAP DENGAN CARA PENCUCIAN BAHAN BAKU YANG BERBEDA

Damongilala, Lena Jeane (2009) NILAI ORGANOLEPTIK IKAN ROA (Hemirhampus sp) ASAP DENGAN CARA PENCUCIAN BAHAN BAKU YANG BERBEDA. Pasific Journal, 2 (4). pp. 637-641. ISSN 1907-9672

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    Abstract

    Roa Fish (Hemirhampus sp) usually sale in smoke fish. The objctives of smoking fish are to get preserved and to give specific aroma. The processing of roa fish smoke, start with raw material fish washing. In this research used two washing treatments, that are freshwater and sea water, to know the organoleptic scores (performance, aroma, taste, and texture). The result of this research indicate that organoleptic scores (performance, aroma, taste, and texture) of roa fish smoked with sea water washing treatments is better than freshwater washing treatment.

    Item Type: Article
    Uncontrolled Keywords: smoked roa fish, performance, aroma, taste, texture
    Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
    Divisions: Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan
    Depositing User: Steven Ch. Kaunang
    Date Deposited: 12 Mar 2012 16:45
    Last Modified: 12 Mar 2012 16:45
    URI: http://repo.unsrat.ac.id/id/eprint/61

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