KARAKTERISTIK IKAN SEPAT RAWA (Trichogaster trichopterus) ASIN DURI LUNAK DENGAN KOMBINASI METODE PENGGARAMAN-PRESS COOKE DAN PENGERINGAN (P-3)

Rinto, Rinto and Parwiyanti, Parwiyanti KARAKTERISTIK IKAN SEPAT RAWA (Trichogaster trichopterus) ASIN DURI LUNAK DENGAN KOMBINASI METODE PENGGARAMAN-PRESS COOKE DAN PENGERINGAN (P-3). Majalah Ilmiah Sriwijaya, XVI (8). pp. 522-531. ISSN 0126-4680

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    Official URL: http://unsri.ac.id

    Abstract

    The purpose of the research was to study the characteristic of sepat rawa (Trichogaster trichopterus) presto salted fish with the low salt content at different drying. The research used the Factorial Randomized Block Designed which was arranged factorial with two factors of treatment and three times replication. The factors were salt concentration (5%, 10%, 15%, and 20%) and different drying (sun shine, oven at 60oC and oven at 70oC). The parameters were chemical characteristic (water content, salt content, protein content, and fat content), and sensory characteristics (color, odor, taste, texture and appearance). The result showed that different salt concentration, different drying method and both interaction had significantly effected on water content, salt content, protein content, and fat content. The water content average were 11.14% to 29.37%, the salt content were 4.28% to 15.42%, protein content were 48.13% to 7.58%. Fat content were 17.30% to 25.86%. The sensory average for hedonic analyze were 1.48 to 2.36 of color, 1.56 to 4.48 of odor, 1.2 to 2.48 of taste, 1.28 to 2.64 of texture, and 1.6 to 2.4 of appearance. The best treatment presto salted fish was at salt concentration (5%) and drying oven (60oC). Keywords : presto salted fish

    Item Type: Article
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Fishery Products Technology
    Depositing User: Dr Rinto Rinto
    Date Deposited: 19 Mar 2016 13:36
    Last Modified: 19 Mar 2016 13:36
    URI: http://eprints.unsri.ac.id/id/eprint/6289

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