Analisis Mutu Pindang Ikan Tongkol (Euthynnus affinis) dengan Teknik Pengolahan Oven Steam

Jurnal FishtecH

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Title Analisis Mutu Pindang Ikan Tongkol (Euthynnus affinis) dengan Teknik Pengolahan Oven Steam
 
Creator Hidayat, Rezaldi
Maimun, Maimun
Sukarno, Sukarno
 
Subject Quality, tuna, oven steam, proximate
 
Description Fish has a significant contribution in fulfilling the protein source of Indonesian people. The target in 2019 reached 54.49% in efforts to increase food consumption in all layers by providing high quality Indonesian marine products. There are high-economic fish species, namely tuna, skipjack, mackerel, bloating, flying were the raw material in the processing of boiled fish. Pemindangan was a processing technique and preservation, the purpose of this study is to find out the quality of the steam oven produced by distinguishing the cooking time, by knowing the final product sensory test and proximate test, the final product sensory test shows no difference in each cooking whereas the odor, taste, texture parameters are Significant differences in cooking and proximate testing of the three cooking there is no significant difference (p>0.05) to the quality produced, but the product preferred by consumers was a product with 3 hours of cooking, so the cooking recommended on the use of an oven this steam was 3 hours cooking.
 
Publisher Universitas Sriwijaya
 
Contributor
 
Date 2020-05-23
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ejournal.unsri.ac.id/index.php/fishtech/article/view/11003
10.36706/fishtech.v9i1.11003
 
Source Jurnal FishtecH; Vol 9, No 1 (2020); 21-33
2656-1913
2302-6936
 
Language eng
 
Relation https://ejournal.unsri.ac.id/index.php/fishtech/article/view/11003/5634
https://ejournal.unsri.ac.id/index.php/fishtech/article/downloadSuppFile/11003/1972
 
Rights Copyright (c) 2020 Jurnal FishtecH
 

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