Influnce of cooking time on Quality of boiled catfish (Cryptopterus sp)

Mature. Viktor

dc.contributor.author	Mature. Viktor
dc.date.accessioned	2012-10-16T12:18:30Z
dc.date.available	2012-10-16T12:18:30Z
dc.date.issued	2012-10-16
dc.identifier.other	Sumarni
dc.identifier.uri	http://repository.unri.ac.id:80/handle/123456789/185
dc.description.abstract	The research was intendead to evaluate the effect of cooking time on Quality of boiled catfish. Catfish weighting 200-300 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 catfish. Three boiled catfish were prepared with different cooking time: 45, 60 and 75 minutes. The boiled catfish were evaluated for sensory quality, moisture, bacterial count and total Staphylococcus aureus. The results indicated that the boiled catfish cooked for 60 minutes was the best quality product. The boiled catfish was characterized by moisture 70,374-71,490%, bacterial count 4,62-4,75; and staphylococcus aureus was not identified.	en_US
dc.description.provenance	Submitted by Sumarni Kastari (marnisumarni988@ymail.com) on 2012-10-16T12:18:30Z No. of bitstreams: 1 VIKTOR MATURE - 0704112229.pdf: 289045 bytes, checksum: 58e0f7f5f7187d1a8a10ce1236ceee16 (MD5)	en
dc.description.provenance	Made available in DSpace on 2012-10-16T12:18:30Z (GMT). No. of bitstreams: 1 VIKTOR MATURE - 0704112229.pdf: 289045 bytes, checksum: 58e0f7f5f7187d1a8a10ce1236ceee16 (MD5)	en
dc.description.sponsorship	N. Ira Sari; Suparmi	en_US
dc.language.iso	other	en_US
dc.subject	Boiled catfish	en_US
dc.subject	Cryptopterus sp	en_US
dc.subject	Sensory quality	en_US
dc.subject	Bacterial count	en_US
dc.subject	Staphylococcus aureus	en_US
dc.title	Influnce of cooking time on Quality of boiled catfish (Cryptopterus sp)	en_US
dc.type	Article	en_US