relation: https://eprints.untirta.ac.id/45344/
title: PENGARUH KONSENTRASI ASAP CAIR TERHADAP KUALITAS SATE BANDENG SELAMA PENYIMPANAN SUHU DINGIN
creator: Salsabila Febriyanti, Anissa
subject: QR Microbiology
subject: S Agriculture (General)
subject: SH Aquaculture. Fisheries. Angling
subject: T Technology (General)
description: 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%).
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: en
identifier: https://eprints.untirta.ac.id/45344/1/Anissa%20SalsabilaFebriyanti_4443200067_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/45344/2/Anissa%20Salsabila%20Febriyanti_4443200067_CP.pdf
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identifier: https://eprints.untirta.ac.id/45344/3/Anissa%20Salsabila%20Febriyanti_4443200067_01.pdf
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identifier: https://eprints.untirta.ac.id/45344/4/Anissa%20Salsabila%20Febriyanti_4443200067_02.pdf
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identifier: https://eprints.untirta.ac.id/45344/5/Anissa%20Salsabila%20Febriyanti_4443200067_03.pdf
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identifier: https://eprints.untirta.ac.id/45344/6/Anissa%20Salsabila%20Febriyanti_4443200067_04.pdf
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identifier: https://eprints.untirta.ac.id/45344/7/Anissa%20Salsabila%20Febriyanti_4443200067_05.pdf
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identifier: https://eprints.untirta.ac.id/45344/8/Anissa%20Salsabila%20Febriyanti_4443200067_Ref.pdf
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language: id
identifier: https://eprints.untirta.ac.id/45344/9/Anissa%20Salsabila%20Febriyanti_4443200067_Lamp.pdf
identifier:   Salsabila Febriyanti, Anissa  (2025) PENGARUH KONSENTRASI ASAP CAIR TERHADAP KUALITAS SATE BANDENG SELAMA PENYIMPANAN SUHU DINGIN.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.