Quality Characterized Boiled Fish Motan (Thynnichthys polylepis) With Different Boiling Time

Riyanto, Slamet

dc.contributor.author	Riyanto, Slamet
dc.date.accessioned	2013-01-09T08:17:46Z
dc.date.available	2013-01-09T08:17:46Z
dc.date.issued	2013-01-09
dc.identifier.other	sumarni
dc.identifier.uri	http://repository.unri.ac.id:80/handle/123456789/1292
dc.description.abstract	The research was intended to evaluate the effect of boiling time on Quality of boiled fish. Fish weighting 40-50 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of Fish Processing Technology, and made for boiled fish. Three boiled fish were prepared with different boiling time: 30, 45 and 60 minutes. The boiled fish were evaluated for sensory quality, moisture, protein, lipid, ash content and bacterial count. The results indicated that the boiled fish boiled for 60 minutes was the best quality product. The boiled fish was characterized by moisture 69,02% – 75,96%, protein 8,39% – 15,56%, lipid 1,15% – 3,19%, ash content 1,28% – 3,13% and bacterial count 9,17x102 – 2,60x103.	en_US
dc.description.provenance	Submitted by Sumarni Kastari (marnisumarni988@ymail.com) on 2013-01-09T08:17:46Z No. of bitstreams: 1 Slamet Riyanto - 0804113690.pdf: 188115 bytes, checksum: 2080e4cab3d252cf0291b9b25ef103a3 (MD5)	en
dc.description.provenance	Made available in DSpace on 2013-01-09T08:17:46Z (GMT). No. of bitstreams: 1 Slamet Riyanto - 0804113690.pdf: 188115 bytes, checksum: 2080e4cab3d252cf0291b9b25ef103a3 (MD5)	en
dc.description.sponsorship	Desmelati; Sumarto	en_US
dc.language.iso	other	en_US
dc.subject	Boiled fish	en_US
dc.subject	Thynnichthys polylepis	en_US
dc.subject	Sensory quality	en_US
dc.subject	Bacterial count	en_US
dc.title	Quality Characterized Boiled Fish Motan (Thynnichthys polylepis) With Different Boiling Time	en_US
dc.type	Article	en_US