Salsabila Febriyanti, Anissa (2025) PENGARUH KONSENTRASI ASAP CAIR TERHADAP KUALITAS SATE BANDENG SELAMA PENYIMPANAN SUHU DINGIN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text
Anissa SalsabilaFebriyanti_4443200067_Fulltext.pdf Restricted to Registered users only Download (2MB) |
|
Text
Anissa Salsabila Febriyanti_4443200067_CP.pdf Restricted to Registered users only Download (15MB) |
|
Text
Anissa Salsabila Febriyanti_4443200067_01.pdf Restricted to Registered users only Download (1MB) |
|
Text
Anissa Salsabila Febriyanti_4443200067_02.pdf Restricted to Registered users only Download (397kB) |
|
Text
Anissa Salsabila Febriyanti_4443200067_03.pdf Restricted to Registered users only Download (549kB) |
|
Text
Anissa Salsabila Febriyanti_4443200067_04.pdf Restricted to Registered users only Download (439kB) |
|
Text
Anissa Salsabila Febriyanti_4443200067_05.pdf Restricted to Registered users only Download (305kB) |
|
Text
Anissa Salsabila Febriyanti_4443200067_Ref.pdf Restricted to Registered users only Download (356kB) |
|
Text (SKRIPSI)
Anissa Salsabila Febriyanti_4443200067_Lamp.pdf Restricted to Registered users only Download (1MB) |
Abstract
Milkfish satay is a specialty food of Banten Province. Milkfish satay is said to be a semi-perishable wet product. Milkfish satay has a very low shelf life that can only last for 2 days. Therefore, it is necessary to conduct research to determine the effect of liquid smoke as a natural preservative in maintaining the quality of milkfish satay during cold temperature storage. The research will be conducted in April-May 2024. This study used the Complete Randomized Design (CRD) method with the treatment of different concentrations of liquid smoke (0%, 1%, 1.5%, and 2%) and repeated 2 times. Milkfish satay with the best concentration of liquid smoke was found in treatment A2 (1% concentration) stored for (0, 5, 10, and 15 days). The parameters observed were organoleptic testing, pH, TPC, water content, protein content, fat content, ash content, and carbohydrate content. The research results show of 1% liquid smoke concentration was the best concentration. The resulting organoleptic values were appearance (7.80-7.33), odor (8.27-8.53), taste (8.67-8.46), and texture (8.07-7.06). The resulting Total Plate Count (TPC) values ranged from 4.06-4.38 log CFU/g and pH values ranged from 6.59-6.00. The proximate contents were moisture content (51.88-55.88%), protein content (18.07-22.45%), fat content (15.64-15.39%), ash content (2.69-2.15%), and carbohydrate content (11.71-4,12%).
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Sate bandeng termasuk dalam makanan khas Provinsi Banten. Sate bandeng dikatakan sebagai produk semi basah yang mudah rusak dan memiliki daya simpan selama 2 hari. Oleh karena itu, perlu dilakukan penelitian untuk mengetahui pengaruh asap cair sebagai pengawet alami dalam mempertahankan kualitas sate bandeng selama penyimpanan suhu dingin. Penelitian dilaksanakan pada bulan April–Mei 2024 di Laboratorium Teknologi Pengolahan Hasil Perikanan (TPHP), Program Studi Ilmu Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan yakni perbedaan konsentrasi asap cair A1 (0%), A2 (1%), A3 (1,5%), dan A4 (2%) dan diulang sebanyak 2 kali. Sate bandeng dengan konsentrasi terbaik asap cair terdapat pada perlakuan A2 (konsentrasi 1%) disimpan selama penyimpanan hari ke-0, 5, 10, dan 15 hari. Parameter yang diamati yaitu pengujian organoleptik, pH, TPC, kadar air, kadar protein, kadar lemak, kadar abu, dan kadar karbohidrat. Hasil pada konsentrasi 1% memiliki nilai organoleptik yang dihasilkan yaitu kenampakan (7,80–7,33), bau (8,27–8,53), rasa (8,67–8,46), dan tekstur (8,67–7,06). Nilai Total Plate Count (TPC) yang dihasilkan berkisar antara 4,06–4,38 log CFU/g dan nilai pH berkisar antara 6,59–6,00. Kandungan proksimat yang dihasilkan yaitu kadar air (51,88–55,88%), kadar protein (18,07–22,45%), kadar lemak (15,64–15,39%), kadar abu (2,69–2,15%), dan kadar karbohidrat (11,71–4,12%). Hasil pengujian yang dilakukan menunjukkan bahwa sate bandeng memenuhi syarat mutu ikan asap SNI 2725.1:2009 dan mempertahankan kualitasnya di suhu dingin selama penyimpanan 15 hari. | |||||||||
| Uncontrolled Keywords: | cold storage, liquid smoke, milkfish satay asap cair, penyimpanan suhu dingin, sate bandeng | |||||||||
| Subjects: | Q Science > QR Microbiology S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling T Technology > T Technology (General) |
|||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
|||||||||
| Depositing User: | Anissa Anissa Salsabila Febriyanti Anissa Salsabila Febriyanti | |||||||||
| Date Deposited: | 14 Feb 2025 02:46 | |||||||||
| Last Modified: | 14 Feb 2025 02:46 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/45344 |
Actions (login required)
 |
View Item |