Show simple item record

dc.contributor.advisorJulianti, Elisa
dc.contributor.advisorLubis, Linda Masniary
dc.contributor.authorPetalia, Putri
dc.date.accessioned2019-12-04T01:48:57Z
dc.date.available2019-12-04T01:48:57Z
dc.date.issued2016
dc.identifier.urihttp://repositori.usu.ac.id/handle/123456789/21574
dc.description98 Halamanen_US
dc.description.abstractThe aim of this research was to know the effect of several types of lime on quality changes and the maximum display time. This research was using completely randomized design with two factors. i.e. types of lime (J) : (rough lime, kaffir lime, lime, and calamondin) and display time (W) : (6 hours, 12 hours, 18 hours, and 24 hours). The results showed that the interaction between lime type and display time had a significant effect (P<0,05) on total volatile base nitrogen, total acid, dan acid degree (pH). The increasing of display time increased the total volatile base nitrogen, acid degree, and decreased total acid, water content, protein content, and also affect hedonic index of flavour, taste, and texture. Naniura goldfish with the best quality on physical, chemical, microbiology, and organoleptic characteristics was naniura with lime, and display time of 12 hours based on total microbes and total volatile base nitrogen.en_US
dc.description.abstractPenelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis asam jeruk terhadap perubahan mutu ikan mas naniura dan batas waktu display maksimum. Penelitian ini telah dilakukan dengan menggunakan model Rancangan Acak Lengkap (RAL) dengan 2 faktor, yaitu jenis asam jeruk dan waktu display, jenis asam jeruk (J) : (jeruk jungga, jeruk purut, jeruk nipis, dan jeruk kasturi) dan waktu display (W) : (6 jam, 12 jam, 18 jam, dan 24 jam). Hasil penelitian menunjukkan bahwa interaksi antara jenis asam jeruk dan waktu display memberi pengaruh berbeda nyata (P<0,05) terhadap total volatile base nitrogen, total asam, dan derajat keasaman (pH). Waktu display yang semakin lama meningkatkan total volatile base nitrogen, pH produk, dan menurunkan nilai total asam, kadar air, dan kadar protein, serta mempengaruhi nilai hedonik aroma, rasa, dan tekstur. Ikan mas naniura terbaik berdasarkan mutu fisik, kimia, mikrobiologi dan organoleptik adalah penggunaan jeruk nipis dengan batas aman konsumsi adalah waktu display 12 jam berdasarkan total mikroba dan total volatile base nitrogen.en_US
dc.language.isoiden_US
dc.publisherUniversitas Sumatera Utaraen_US
dc.subjectIkan Mas Naniuraen_US
dc.subjectJenis Asam Jeruken_US
dc.subjectWaktu Displayen_US
dc.subjectPerubahan Mutuen_US
dc.titlePengaruh Berbagai Jenis Asam Jeruk Terhadap Perubahan Mutu Ikan Mas Naniura selama Waktu Displayen_US
dc.typeSkripsi Sarjanaen_US
dc.identifier.nimnipnik110305058


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record