Pengaruh Suhu dan Waktu Proses Precooking Ikan Lemuru terhadap Sifat Fisik, Mikrobiologi dan Organoleptik
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Institusion
Politeknik Negeri Jember
Author
Oktavia, audi ais
Subject
163 - Teknologi Pertanian
Datestamp
2022-09-05 01:50:53
Abstract :
This study aims (1) to determine the effect of temperature and precooking time, as well as their interactions. (2) looking for temperature, time and combination of precooking time and temperature of lemuru on physical, microbiological and organoleptic properties. This study used a randomized block design with factorial patterns, namely precooking temperatures of 75 C, 80 C, and 85 C and precooking times of 5 minutes, 10 minutes and 15 minutes with 3 replications. The data were processed by analysis of diversity and further tests of BNJ 1 and 5%. The results showed that the pre-cooking temperature had a significant effect on complete weight, microbial count, color, appearance, and maturity level, but had no significant effect on moisture content and texture. Precooking time had a significant effect on color and appearance, but had no significant effect on complete weight, moisture content, microbiology, texture, appearance, and maturity level. The interaction had no significant effect on all parameters, except fish color. Precooking temperature of 85 C and time of 10 minutes gave the best results with complete weight (0.88%), number of microbes (1x103 cfu/ml), color 20% reddish white (4.08), ripe appearance (3.58) , and the level of maturity of the meat is 20% undercooked (3.95)Keyword- Precooking, Organoleptic, Microbiology, Phsyical, lemuru fish.
This study aims (1) to determine the effect of temperature and precooking time, as well as their interactions. (2) looking for temperature, time and combination of precooking time and temperature of lemuru on physical, microbiological and organoleptic properties. This study used a randomized block design with factorial patterns, namely precooking temperatures of 75 C, 80 C, and 85 C and precooking times of 5 minutes, 10 minutes and 15 minutes with 3 replications. The data were processed by analysis of diversity and further tests of BNJ 1 and 5%. The results showed that the pre-cooking temperature had a significant effect on complete weight, microbial count, color, appearance, and maturity level, but had no significant effect on moisture content and texture. Precooking time had a significant effect on color and appearance, but had no significant effect on complete weight, moisture content, microbiology, texture, appearance, and maturity level. The interaction had no significant effect on all parameters, except fish color. Precooking temperature of 85 C and time of 10 minutes gave the best results with complete weight (0.88%), number of microbes (1x103 cfu/ml), color 20% reddish white (4.08), ripe appearance (3.58) , and the level of maturity of the meat is 20% undercooked (3.95)Keyword- Precooking, Organoleptic, Microbiology, Phsyical, lemuru fish.
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