Kusuma Dewi, Elinda (2023) KARAKTERISTIK MUTU DAN UMUR SIMPAN ABON IKAN BANDENG (Chanos chanos) DENGAN TEKNIK PENGEMASAN BERBEDA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text
Elinda Kusuma Dewi_4443180065_Fulltext.pdf Restricted to Registered users only Download (1MB) |
|
Text
Elinda Kusuma Dewi_4443180065_01.pdf Restricted to Registered users only Download (601kB) |
|
Text
Elinda Kusuma Dewi_4443180065_02.pdf Restricted to Registered users only Download (161kB) |
|
Text
Elinda Kusuma Dewi_4443180065_03.pdf Restricted to Registered users only Download (228kB) |
|
Text
Elinda Kusuma Dewi_4443180065_04.pdf Restricted to Registered users only Download (339kB) |
|
Text
Elinda Kusuma Dewi_4443180065_05.pdf Restricted to Registered users only Download (28kB) |
|
Text
Elinda Kusuma Dewi_4443180065_Ref.pdf Restricted to Registered users only Download (167kB) |
|
Text (SKRIPSI)
Elinda Kusuma Dewi_4443180065_Lamp.pdf Restricted to Registered users only Download (486kB) |
Abstract
Milkfish (Chanos chanos) is one of the main fishery commodities in Banten Province with a fairly good nutritional content. Utilization of milkfish for fish floss production is potential because it is preferable by consumers and has a fairly good shelf life. One of the critical points during the fish floss storage is its packaging method. This study aimed to determine the fish floss quality changes and its shelf-life by using different packaging methods during room temperature preservation. Statistical data analysis using a factorial Completely Randomized Design (CRD) consisting of 2 treatment factors and 2 replications. The milkfish floss produced was preserved using vacuum and non-vacuum packaging, and their quality changes were observed during room temperature included proximate test, Total Plate Numbers Test, sensory test, pH test, and shelf life test. Based on the sensory evaluation testing, the fish floss quality could be maintained until 28 days by using the vacuum packaging whereas it was on for 21 days by using the non-vacuum packaging, and the pH test results range from 5.50 ± 0.00 – 5.90 ± 0.00. However, according to the proximate, Total Plate Numbers Test (ALT), and sensory tests, in general both the fish floss samples have met the requirements by the National Standardization Agency.
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Ikan bandeng (Chanos chanos) merupakan salah satu komoditas perikanan utama di Provinsi Banten dengan kandungan gizi yang cukup baik. Pemanfaatan ikan bandeng sebagai bahan baku pengolahan abon memiliki potensi untuk dikembangkan karena disukai oleh konsumen dan memiliki daya simpan yang cukup baik. Salah satu titik kritis masa simpan abon ikan adalah penggunaan teknik pengemasannya. Penelitian ini bertujuan untuk menentukan teknik pengemasan terbaik abon ikan bandeng (Chanos chanos) dan pengaruhnya terhadap mutu dan lama waktu penyimpanannya pada suhu ruang. Penelitian ini dilaksanakan pada bulan Juli sampai dengan Oktober 2022 di Laboratorium Teknologi Pengolahan Hasil Perikanan, Program Studi Ilmu Perikanan, Universitas Sultan Ageng Tirtayasa. Analisis data secara statistika dengan Rancangan Acak Lengkap (RAL) Faktorial terdiri dari 2 faktor perlakuan dan 2 kali ulangan. Prosedur penelitian terdiri dari pengolahan abon ikan, pengemasan dan pengamatan mutu abon selama penyimpanan. Parameter yang diamati yaitu uji kadar proksimat, uji mikrobiologi menggunakan angka lempeng total (ALT), uji sensori, uji pH dan uji umur simpan. Hasil penelitian ini menunjukan bahwa berdasarkan pengujian evaluasi sensori pada kemasan vakum diperoleh lama penyimpanan abon ikan bandeng selama 28 hari sedangkan pada kemasan non vakum hanya selama 21 hari serta hasil uji pH berkisar antara 5.50 ± 0.00 – 5.90 ± 0.00. Namun demikian, berdasarkan pengujian proksimat, uji ALT dan uji sensori baik dalam kemasan vakum dan non vakum, abon ikan bandeng yang dihasilkan telah memenuhi persyaratan Badan Standardisasi Nasional (BSN). | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
|||||||||
| Depositing User: | Mrs Elinda Kusuma Dewi | |||||||||
| Date Deposited: | 02 Feb 2023 09:42 | |||||||||
| Last Modified: | 02 Feb 2023 09:42 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/20709 |
Actions (login required)
 |
View Item |