Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish
ABSTRACT Research on salt-boiled fish of kembung (Rastreliger negleclus) has been conducted. Ungutted and undressed fish was boiled in 20% w/v salt solution for 20 minutes. This treatment produced sail-boiled fish containing 3% salt and 60% moisture. During five days storage at room temperature (c.a...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
1995
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| _version_ | 1826032679847460864 |
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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
Research on salt-boiled fish of kembung (Rastreliger negleclus) has been conducted. Ungutted and undressed fish was boiled in 20% w/v salt solution for 20 minutes. This treatment produced sail-boiled fish containing 3% salt and 60% moisture. During five days storage at room temperature (c.a. 27°C), there were no change in moisture content, while the concentration of nitrogen volatile, malonaldehyde, peroxide, for-moll value, and acidity were increased gradually. Either salt content or water activity of salt-boiled fish did not significantly increased as the storage time increase. Growth of bacteria, fungi, and yeast were increase during storage.
It Was obtained a relationship between chemical and microbiological characteristics of salt-boiled Fish with its organoleptic properties. Slightly higher score than normal acceptable was given by the panelists onto two days storage of salt-boiled fish, but it did not on the category of preferable. The salt-boiled fish which was stored for two days has nitrogen volatile content 207,10 ppm, while peroxide and acidity (as acetic acid) were 8,75 Mot/kg and 4,66 mg/100 g respectively. Total bacteria was found 67 x le cfu/g. At three days storage salt-boiled fish was moulded and did not prefer by the panelists. |
| first_indexed | 2024-03-05T23:07:33Z |
| format | Article |
| id | oai:generic.eprints.org:25622 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:57:35Z |
| publishDate | 1995 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:256222014-06-18T00:39:08Z https://repository.ugm.ac.id/25622/ Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT Research on salt-boiled fish of kembung (Rastreliger negleclus) has been conducted. Ungutted and undressed fish was boiled in 20% w/v salt solution for 20 minutes. This treatment produced sail-boiled fish containing 3% salt and 60% moisture. During five days storage at room temperature (c.a. 27°C), there were no change in moisture content, while the concentration of nitrogen volatile, malonaldehyde, peroxide, for-moll value, and acidity were increased gradually. Either salt content or water activity of salt-boiled fish did not significantly increased as the storage time increase. Growth of bacteria, fungi, and yeast were increase during storage. It Was obtained a relationship between chemical and microbiological characteristics of salt-boiled Fish with its organoleptic properties. Slightly higher score than normal acceptable was given by the panelists onto two days storage of salt-boiled fish, but it did not on the category of preferable. The salt-boiled fish which was stored for two days has nitrogen volatile content 207,10 ppm, while peroxide and acidity (as acetic acid) were 8,75 Mot/kg and 4,66 mg/100 g respectively. Total bacteria was found 67 x le cfu/g. At three days storage salt-boiled fish was moulded and did not prefer by the panelists. [Yogyakarta] : Universitas Gadjah Mada 1995 Article NonPeerReviewed Perpustakaan UGM, i-lib (1995) Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8621 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish |
| title | Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish |
| title_full | Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish |
| title_fullStr | Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish |
| title_full_unstemmed | Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish |
| title_short | Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish |
| title_sort | hubungan keadaan kimiawi dan mikrobiologik ikan pindang naya pada penyimpanan suhu kamar dengan sifat organoleptiknya chemical microbiological and organoleptic characteristics relationship of salt boiled fish |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib hubungankeadaankimiawidanmikrobiologikikanpindangnayapadapenyimpanansuhukamardengansifatorganoleptiknyachemicalmicrobiologicalandorganolepticcharacteristicsrelationshipofsaltboiledfish |