Sumardi, - (2011) THE INFLUENCE OF SALT AND ICE BLOCK TREATMENTS ON MEAT QUALITY OF FRESH WATER FISH. In: Exploring Food Biotechnology Roles: From Farm To Table. National Student Conference on Food Science& Technology (11). Universitas Katolik Soegijapranata, Semarang, pp. 125-130. ISBN 978·602·8011·35·8
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Abstract
Fish is one of food comodities that can be easily found in many areas in Indonesia. This is due to the fish productions in Indonesia that are quite high. But in reality, a lot of fish can't be distributed into the hands of consumers in a good-quality because of fish' shelf life which is short due to the moisture content in the fish was so high that the fish are very easily contaminated by spoilage microorganisms. Therefore, it is necessary to do some treatments that can prolong the shelf1ife of fish and maintain the quality of fish. Effective treatment that can be done is to put the fish on the surface of the ice cubes. However, ice can easily melts in room temperature so there should be another treatment to slow down the melting process by adding salt to the ice cubes. With the addition of salt, melting process will become slower and ice cubes wi11last longer. As a result, the quantity of ice cubes needed can be decrease significantly. The purpose of these research is to obtain the proper treatment, so that the fish will still be in a good quality when distributed to the consumers. The quality are determined from meat's hardness and pH. The research will be carried out using tilapia fish (Oreochromis mossambicu) which are given special treatment in 3 different levels. First treatment is stored in a basin without any treatment. The second treatment, tilapia fish are stored in ice cubes, while the third is stored in ice cubes and added 250 g salt. This research was done using 3 tilapia fish for each treatment carried out. The quality of the fish will be determined in terms of sensory especially texture (hardness) and from the level of acidity by measuring its pH. And as a comparison, we also test the meat quality of the fresh tilapia fish. The data of pH will be analyzed using one-way ANOVA at 95 degrees of confidence where the others was analyzed using kruskall Wallis, and the difference between the treatments means was evaluated using whitney, both at 95%.
| Item Type: | Book Section |
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| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink |
| Divisions: | Book Publication |
| Depositing User: | Mr Sumardi . |
| Date Deposited: | 27 Apr 2023 03:46 |
| Last Modified: | 27 Apr 2023 03:46 |
| URI: | http://repository.unika.ac.id/id/eprint/31553 |
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