THE INFLUENCE OF THE DIFFERENT PACKAGING MATERIALS ON QUALITY OF FISH NUGGET (CARANX LEPTOLEPIS) STORED IN REFRIGERATOR (5OC)
| dc.contributor.author | Nurmasari | |
| dc.date.accessioned | 2013-01-09T08:03:50Z | |
| dc.date.available | 2013-01-09T08:03:50Z | |
| dc.date.issued | 2013-01-09 | |
| dc.description.abstract | This research was conducted at the Laboratory of Fish Processing Technology, Food Microbiology and Food Chemistry, Faculty of Fisheries and Marine Science University of Riau in July to Agustus 2012. The aim of this research was to evaluate the effect of different packaging materials on quality of fish nugget (Caranx leptolepis) stored in refrigerator. About 5 kg fish were taken from a fish market in Pekanbaru. The fish was filleted, washed, ground and made for nugget. The fish nugget was packed respectively in HDPE (High Density Polyethilen), aluminium foil, parchament paper and stored in refrigerator for 24 days. The product quality were analyzed for sensory attribute, moisture, protein and Total Plate Count; and the analysis were made every 0, 8, 16 and 24 days. The result indicated that the product packed with HDPE had a longer storage life. | en_US |
| dc.description.sponsorship | Edison; Suparmi | en_US |
| dc.identifier.other | sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/1289 | |
| dc.language.iso | other | en_US |
| dc.subject | Fish Nugget | en_US |
| dc.subject | Packing | en_US |
| dc.title | THE INFLUENCE OF THE DIFFERENT PACKAGING MATERIALS ON QUALITY OF FISH NUGGET (CARANX LEPTOLEPIS) STORED IN REFRIGERATOR (5OC) | en_US |
| dc.type | Article | en_US |