APLIKASI ASAP CAIR REDESTILASI PADA KARAKTERISASI KAMABOKO IKAN TONGKOL (Euthynus affinis) DITINJAU DARI TINGKAT KEAWETAN DAN KESUKAANKONSUMEN

Atmaja, Adi Kusuma (2009) APLIKASI ASAP CAIR REDESTILASI PADA KARAKTERISASI KAMABOKO IKAN TONGKOL (Euthynus affinis) DITINJAU DARI TINGKAT KEAWETAN DAN KESUKAANKONSUMEN. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Fish consumption rate in Indonesia still very low. To increase fish consumption, oughto be made some innovation of new fish production. One of them taken out by producingnamed kamaboko,made bytongkol fish added with liquid smoke. Using liquid smoke is to create new taste to beexpected to improve presevation of kamaboko. The aim research is to know the right methode and concentrate level of liquid smoke adding to Tongkol kamabokothat cause highest level of acceptability,toknow censoric character (color, smokeflavor, elasticity, and overall) and also to know phisic (teksture)character and chemis character (water content, fat, protein, and fenol) from Tongkol Kamabokowith highest level of acceptability. Research design that be used israndomized completely factorial design, consist of 2 factors: Variationof liquid smoke adding methode ( mixing, dyeing, and spraying); and variationof liquid smoke concentration ( 3%, 5%, 7%). It wasanalized by ANOVA at α=5%sygnificant level, then to be test with DMRT if there aresignificant differences. Research shown that variation of methodesand concentration of liquid smoke adding to the Tongkol kamaboko given nosignificant effecton color censoric, elasticity and overall, but influencessmoke flavor.But from overall parameter, kamaboko that preferably taken by spraying 3% of liquid smoke. Fenol contained in Kamaboko control is to 3,43595 mg/100 g and fenol contained in kamaboko with liquid smoke is to 5,31175 mg/100 g. TVB value of kamaboko control at third day is to 24,06045 mg/100 g and when sixth day is to 31,36115 mg/100 g. TVB value of kamaboko contained with liquid smoke at third day is to 23,6837 mg/100g and when sixth day is to 29,49615 mg/100g. TMA value of kamaboko control at third day is to 6,0151 mg/100 g and when sixth day is to 8,9629 mg/100 g.TMA value of Kamaboko contained with liquid smoke at third day is to 5,9209 mg/100g and when sixth day is to 8,8518 mg/100g. TPC value of kamaboko control at third day is to 1,6 x 105 cfu/ml and when sixth day is to 2,5 x 107 cfu/ml. TPC value of kamaboko contained with liquid smoke at third day is to 2,4 x 104 cfu/ml and when sixth day is to 9 x 106 cfu/ml. the methode of adding liquid smoke for spraying 3%is ineffective as a preservation, because of increasing TVB,TMA and TPC value have nodifferent kamaboko control. keyword: kamaboko, liquid smoke, preservation, preference

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Depositing User: Lia Primadani
    Date Deposited: 18 Jul 2013 15:59
    Last Modified: 18 Jul 2013 15:59
    URI: https://eprints.uns.ac.id/id/eprint/6166

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