Sanger, Grace
(2010)
MUTU KESEGARAN IKAN TONGKOL (Auxis tazard) SELAMA PENYIMPANAN DINGIN.
WARTA WIPTEK (35).
pp. 39-43.
ISSN 0854-0667
Abstract
Freshness quality of fish depend on temperature storage. The low termpareture can delay the decomposition of fish. Changes of freshness quality takes places enzimatically, bacteriology and sensor cal/y. It can decrease the nutrional essensial substances such as enzim, fatty acid, amino acid, nucleic acid, vitamine and mineral. The purpose of the research is to observe the effect of storage in low temperatur in tonggol fish (Auxis thazard) on Quality freshness.The treatment of this reasearch consist of : a) dipping in cool brine solution (ALDI) and cool fresh water solution
{Pengesan). b) time of storage during 0 day, 2 days, 4 days, 6 days and 8 days. To determine the freshness quality is analized by measuring K-value and organoleptic test. The data be analized using completely randomized design, with 2 time replications. The result of this result shows that the beat method in prolong the freshness is dipping the fish in ALDI. K-value of ALDI is 50,41% for 6 days storage, and Pengesan is 50,13% for 4 days storage. Organoleptic-value in ALDI is 5,07 for 8 days storage and in Pengesan is 4,84 for 6 days storage.
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