PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK
ABSTRACT The use of Instron instrument to predict bone texture of fish have been conducted by studying the relationship of data from Instron with organoleptic scoring by the panelists. Samples were fishbone and bone from pressure cooked fish respectively. Temperature distribution during cooking was...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
1999
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| _version_ | 1797018497823277056 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRACT
The use of Instron instrument to predict bone texture of fish have been conducted by studying the relationship of data from Instron with organoleptic scoring by the panelists. Samples were fishbone and bone from pressure cooked fish respectively. Temperature distribution during cooking was measured using Data Logger, the results showed that the time for heating up to cooking temperature were generally very short, 10-15 minutes, for any temperature range of cooking, while time for cooling down to room temperature were long, 40-60 minutes.
There were significant relationship between data obtained from measurement of the bone fragility expressed in force using Instron instrument and organoleptic scoring given by panelists. Nonlinear relationships were found for all samples between organoleptic scores and objective analysis using Instron except for the range temperature of cooking between 110°C and 125°C below the force of 100 N for the sample of bone, showed by the regression of Y -20,29X + 136,90 with Y is forces and X is organoleptic scores. |
| first_indexed | 2024-03-05T23:00:46Z |
| format | Article |
| id | oai:generic.eprints.org:21673 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-05T23:00:46Z |
| publishDate | 1999 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:216732014-06-18T00:35:34Z https://repository.ugm.ac.id/21673/ PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT The use of Instron instrument to predict bone texture of fish have been conducted by studying the relationship of data from Instron with organoleptic scoring by the panelists. Samples were fishbone and bone from pressure cooked fish respectively. Temperature distribution during cooking was measured using Data Logger, the results showed that the time for heating up to cooking temperature were generally very short, 10-15 minutes, for any temperature range of cooking, while time for cooling down to room temperature were long, 40-60 minutes. There were significant relationship between data obtained from measurement of the bone fragility expressed in force using Instron instrument and organoleptic scoring given by panelists. Nonlinear relationships were found for all samples between organoleptic scores and objective analysis using Instron except for the range temperature of cooking between 110°C and 125°C below the force of 100 N for the sample of bone, showed by the regression of Y -20,29X + 136,90 with Y is forces and X is organoleptic scores. [Yogyakarta] : Universitas Gadjah Mada 1999 Article NonPeerReviewed Perpustakaan UGM, i-lib (1999) PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4544 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK |
| title | PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK |
| title_full | PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK |
| title_fullStr | PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK |
| title_full_unstemmed | PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK |
| title_short | PENILAIAN TEKSTUR TULANG BANDENG PRESTO DENGAN INSTRUMEN INSTRON DAN SECARA ORGANOLEPTIK |
| title_sort | penilaian tekstur tulang bandeng presto dengan instrumen instron dan secara organoleptik |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib penilaianteksturtulangbandengprestodenganinstrumeninstrondansecaraorganoleptik |