Qotima, Khusnul (2023) PENGARUH PROPORSI BAHAN DAN LAMA PENGGORENGAN TERHADAP KUALITAS ABON IKAN LELE (Clarias batrachus) SERTA PERUBAHAN KIMIA SELAMA PENYIMPANAN. Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.
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Abstract
Catfish is a freshwater fish that is often found but has not been used optimally. One alternative way to use catfish is to process it into catfish floss. This research aims to determine the effect and best treatment of the proportion of bones and meat of catfish with frying time. This research used a completely randomized design (CRD) factorial with 2 factors and 2 replications. Factor I is the proportion of bone to meat of catfish (30:70, 50:50, 70:30). Factor II is the frying time (60 minutes, 90 minutes, 120 minutes). Observation data were analyzed using ANOVA with a level of 5%. If there were significant differences between treatments, the DMRT test was continued. The best treatment in this study was a long frying treatment of 60 minutes with the proportion of bone: catfish meat (30:70) producing shredded catfish with calcium content (6.78%), water content (8.81%), ash content (7 .04%), fat content (27.02%), TBA number (0.18 mg.MDA/kg), peroxide value (4.64 mEq O2/Kg), total mold (3.49 x 102 CFU/gr ), color scoring test 1.28 (yellow) and aroma scoring test 4.48 (slightly burnt). The peroxide value during the 12th day of storage had a peroxide value of 7.553 mEq O2/Kg.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Khusnul Qotima Qotima | ||||||||
| Date Deposited: | 18 Jul 2024 07:36 | ||||||||
| Last Modified: | 18 Jul 2024 07:36 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/26392 |
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