The Study of Catfish (Pangasius hypophthalmus) Freshness by Handling with Different Systems

Friski, Yogi

dc.contributor.author	Friski, Yogi
dc.date.accessioned	2013-03-01T04:00:36Z
dc.date.available	2013-03-01T04:00:36Z
dc.date.issued	2013-03-01
dc.identifier.other	sumarni
dc.identifier.uri	http://repository.unri.ac.id:80/handle/123456789/2384
dc.description.abstract	The objective of this research was to determine the differences of freshness level of catfish were treated with different systems. By using the experimental method that is experimenting with giving different treatment to the system handling. To conducted comparative studies with the parameters used are organoleptic assessment (such as appearance, color, flavor, and texture or elasticity of fish meat), pH, total bacterial colonies (TPC) and total volatile base (TVB). Observations made during storage 0 hours, 3 hours, 6 hours, 9 hours, and 12 hours. Based on the results of organoleptic, pH, TPC, TVB has been done, it can be concluded that treatment with ice for handling catfish is better than the cold water.	en_US
dc.description.provenance	Submitted by Sumarni Kastari (marnisumarni988@ymail.com) on 2013-03-01T04:00:36Z No. of bitstreams: 1 Yogi Friski - 0504111495.pdf: 224297 bytes, checksum: b07b52da334ace86253c0c94f8777939 (MD5)	en
dc.description.provenance	Made available in DSpace on 2013-03-01T04:00:36Z (GMT). No. of bitstreams: 1 Yogi Friski - 0504111495.pdf: 224297 bytes, checksum: b07b52da334ace86253c0c94f8777939 (MD5)	en
dc.description.sponsorship	N. Ira Sari; Suparmi	en_US
dc.language.iso	other	en_US
dc.subject	Fish Patin	en_US
dc.subject	Organoleptic	en_US
dc.subject	Cold Water	en_US
dc.subject	Ice	en_US
dc.subject	Quality Fish	en_US
dc.title	The Study of Catfish (Pangasius hypophthalmus) Freshness by Handling with Different Systems	en_US
dc.type	student Paper Post Degree	en_US