Technology of the Fishery
https://repository.unri.ac.id/handle/123456789/77
2024-03-28T08:41:41ZQUALITY ASSESSMENT OF SMOKED SELAIS (Cryptopterus bicirrhis) RESULTS USING LABAN WOOD SMOKE WITH DIFFERENT METHODS FOR THE STORAGE ROOM TEMPERATURE
https://repository.unri.ac.id/handle/123456789/5731
QUALITY ASSESSMENT OF SMOKED SELAIS (Cryptopterus bicirrhis) RESULTS USING LABAN WOOD SMOKE WITH DIFFERENT METHODS FOR THE STORAGE ROOM TEMPERATURE
Suryanto, Ambrosius; Desmelati; Mirna Ilza2
This research was conducted to determine the quality of smoked selais fish is stored at room temperature using different curing methods. five types of smoked selais fish were preserved using liquid smoke from laban’s wood with treatment concentration of 6%, 8% which soaked in liquid smoke rough, and concentration of 6%, 8% in the distillation of liquid smoke, immersion time 60 and 90 minutes as the traditional fumigation control. Smoked selais fish were observed for 10, 20, 30, 40 days. The results indicated that the smoked fish have a good and uniform quality of all treatments, with the organoleptic quality assessment, water contain, pH, and peroxide.
2014-03-01T00:00:00ZEFFECT OF DIFFERENT TYPES OF QUALITY PACKAGING BILIS (Mystacoleuseus padangensis) DRY STORED IN ROOM TEMPERATURE
https://repository.unri.ac.id/handle/123456789/4864
EFFECT OF DIFFERENT TYPES OF QUALITY PACKAGING BILIS (Mystacoleuseus padangensis) DRY STORED IN ROOM TEMPERATURE
Yulhendra, Syafri
The research was conducted to evaluate fresh bilis (Mystacoleuseus padangensis) freshness level to know the nutritional content of fresh and dried bilis and know the best type of packaging for the product dried bilis. Total Bilis used in this study were obtained 1 kg were taken from Lake of Singkarak of West Sumatra. The research was conducted by 4 stages. First, identification the level of freshness of bilis. Second proximate analysis of fresh fish. Third, proximate analysis of dried Bilis, and the fourth dried Bilis packaging. The results showed that fresh bilis relatively short lived. Organoleptic value shows the best treatment is packed Bilis using HDPE plastic. Total value of the fungi showed HDPE plastic storage can inhibit fungal growth. Proximate value of dried bilis more had higher levels of protein and fat better than the levels of protein and fat wet bilis. while the moisture content and ash are relatively the same as other products that drained the dried product has a high ash content while the wet product has a high water content .
2013-07-31T00:00:00ZA STUDY ON CONSUMER ACCEPTANCE OF TILAPIA ABON (Oreochromis niloticus) WITH THE ADDITION WHITE OYSTER MUSHROOM (Pleurotus ostreatus)
https://repository.unri.ac.id/handle/123456789/4624
A STUDY ON CONSUMER ACCEPTANCE OF TILAPIA ABON (Oreochromis niloticus) WITH THE ADDITION WHITE OYSTER MUSHROOM (Pleurotus ostreatus)
Tato’ Alik, Agustinus
This research was carried out to evaluate consumer acceptance of tilapia abon fortified with
white oyster mushroom. Tilapia weighing 400-600 g each was taken from a fish market in
Pekanbaru. Four types of fish abons were prepared from the fish meat which was fortified with
white oyster mushroom 0%, 25%, 50%, and 75% of the fish weight. The fish abons were evaluated
for consumer acceptance by 80 panelist. The results indicated that the fish abons fortified with 25%
white oyster mushroom was the most acceptable by consumer. Moisture, protein, fat, and crude
fiber of the fish abon was: 5.83%, 33.79%, 29.03%, and 1.49% respectively.
2013-07-23T00:00:00ZTHE EFFECT OF ADDITION OF SEAWEED (Eucheuma cottonii) ON CONSUMER ACCEPTANCE OF SQUID BALLS
https://repository.unri.ac.id/handle/123456789/4292
THE EFFECT OF ADDITION OF SEAWEED (Eucheuma cottonii) ON CONSUMER ACCEPTANCE OF SQUID BALLS
Muliati, Lilis
The study was intended to examine the effect of addition of seaweed on consumer acceptance of squid ball. About 2 kg squid was taken from a fish market in Pekanbaru. Four types of squid balls were prepared from squid meat which was fortificated with 0%, 5%, 10%, and 15% seaweed. The squid balls were evaluate for consumer acceptance, chemical composition, and Total Coliform. The results indicate that the squid balls added with 5% seaweed was the most preferable by consumers. Squid balls contains: 73.89% water, 10.93% protein, 0.14% fat, 4.24% crude fiber, and 4 MPN coliform/g.
2013-07-15T00:00:00Z