MAULANA, GIGIH (2016) KEMUNDURAN MUTU IKAN PAYUS (Elops hawaiensis) PADA SUHU RENDAH. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Hawaiian lady fish (Elops hawaiensis) the most abandont fish in Domas. One of the usage of hawaiian lady fish is to be raw material in making bontot and fish chip. Hawaiian lady fish is very easy to harm so that need to handle well. Quality changes of fish divided into three phases, they are : pre-rigor, rigor mortis, post rigor phase. Data analysis used are rendemen, chemical ingredient, organoleptic, sensory test, TPC test, TVB analysis and pH. Based on the result of the research, the researching concluded that rendemen of lady fish consist of head 11%; scales of fish 3%; skin, fin and bone 28%; innards 7%; and smeat 51%. The quality content in hawaiian lady fish is water degree 73,09%, grey 3,49%; protein 16,26%; fat 4,16%; and carbohidrate 3%. The quality changes of hawaiian lady fish on low temperature storage (0-5 0C) for 8 days. Keyword: Chilling temperature, Hawaiian lady fish, Rendemen, Quality changes

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