PENGARUH PENAMBAHAN EKSTRAK ROSELA (Hibiscus sabdariffa L) TERHADAP MUTU FILLET IKAN JAMBAL SIAM (Pangasius hyphopthalmus) SEGAR SELAMA PENYIMPANAN SUHU KAMAR
| dc.contributor.author | Noviantari | |
| dc.date.accessioned | 2013-01-08T08:04:30Z | |
| dc.date.available | 2013-01-08T08:04:30Z | |
| dc.date.issued | 2013-01-08 | |
| dc.description.abstract | The research was conducted at the Laboratory of Fish Processing Technology, Food Chemistry and Food Microbiology, Faculty of Fisheries and Marine Science University of Riau in June 2012. The research was intended to evaluate the effect of rosella extract on storage life of catfish fillet stored at room temperature. Catfish weighing 500-600 gram each were taken from a fish market in Pekanbaru. The fish were filleted, washed and added with rosella extract 0% (control), 5%, 10% and 15% of the fish weight and stored at room temperature. Sensory analysis, Total Plate Count (TPC), Total Volatile Base (TVB) and pH value were made every 0, 3, 6, 9, 12 and 15 hours. The result indicated that the catfish fillet treated with 10% rosella extract was superior product, having shelf life of 12 hours. TPC, TVB and pH value of the product at spoilage was, 5x105 colonies/gram, 30 mgN/100g and 6,5-7,5 respectively. | en_US |
| dc.description.sponsorship | Mirna Ilza; N.Ira Sari | en_US |
| dc.identifier.other | sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/1245 | |
| dc.language.iso | other | en_US |
| dc.subject | Catfish fillet | en_US |
| dc.subject | rosella extract | en_US |
| dc.subject | sensory analysis | en_US |
| dc.subject | TPC | en_US |
| dc.subject | TVB | en_US |
| dc.subject | pH | en_US |
| dc.title | PENGARUH PENAMBAHAN EKSTRAK ROSELA (Hibiscus sabdariffa L) TERHADAP MUTU FILLET IKAN JAMBAL SIAM (Pangasius hyphopthalmus) SEGAR SELAMA PENYIMPANAN SUHU KAMAR | en_US |
| dc.type | Article | en_US |