PENGARUH SUPLEMENTASI EKSTRAK HERBAL DAN PERLAKUAN PASCA PANEN “FREEZE BLOODING” TERHADAP MUTU DAGING IKAN BANDENG (Chanos chanos L.): TINJAUAN DARI SEGI FISIKOKIMIAWI, MIKROBIOLOGI DAN SENSORI

PUSPARINI, MAY RISKA (2009) PENGARUH SUPLEMENTASI EKSTRAK HERBAL DAN PERLAKUAN PASCA PANEN “FREEZE BLOODING” TERHADAP MUTU DAGING IKAN BANDENG (Chanos chanos L.): TINJAUAN DARI SEGI FISIKOKIMIAWI, MIKROBIOLOGI DAN SENSORI. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

The meat of milkfish (Chanos chanos) contains high protein, low fat, unique taste, delicious, and cheaper in price compared to the like fish. The meat however, is easily deteriorating due to higher pH. In order to facilitate aquaculture products competing in an open market, the meat must have appropriate quality, acceptable taste, and free of any health hazards. The post harvest technology of "freeze blooding" is a fish slaughtering technique just below the fish head and followed wuth dripping the slaughtered part into watering ice block for several minute. The technique will resulting in clean and white meat, because of all fish blood splashed out from the body. The study observed milkfish meat from 2 groups; the treated group (added with herbal suplement during cultivation period) and untreated one as the control. The sample of the milkfish meat then was measured the proxymate, pH, the TVA and TVN values, microbial contamination, the texture in objective-way, colour and sensory. The results of these parrameters studies on the treated (and control) fish meats contents were: water 74,07% (73,49%), ash content 0,58% (1,43%), fat 3,48% (4,58%), protein 21,02% (20,02%), crude fiber 0,78% (0,36%), carbohidrate 0,05% (0,10%), TVN value 219,60 (203,85), TVA value 31,14 (33,38), and pH 6,05 (6,36). The result of microbial evaluation showed that total microba in the treated meat was lower than the control ones, however the total microba was increase from time to time. The sensory analysis showed that the fresh meat fish sample treated with freeze blooding technique had the highest score from panelis in term of colour, texture, aroma and overall of the meats. Under steaming treatment, the meat fish treated with freeze blooding technique had the highest score from panelis in term of texture and overall of the meats. The objectivetechnique of colour test showed from a, b, lightness showed that treated meat fish with freeze blooding had the highest score, indicated that the sample had strong combination red and yellow. From objective texture test showed that the treated meat fish with internal organs has the highest level of hardness, cohesiveness, springiness, and adhesiveness. The conclusion from the data is the treated meat fish in combination with freeze blooding technique resulted the highet quality in term of physicochemical, microbiology, and sensory aspecs.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering
> 660 Chemical engineering > Chemical Technology
> 660 Chemical engineering > Chemical Technology > Microbiology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 09 Sep 2015 20:23
Last Modified: 09 Sep 2015 20:23
URI: http://repository.unika.ac.id/id/eprint/2405

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