Skripsi
ANALISIS KUALITAS PRODUK FILLET IKAN BERDASARKAN WADAH DAN WAKTU PENDINGINAN
WIDIYANTO. NPM 3105500269. Analysis Quality Products Of Fish Fillet With Cooling Containers And Cooling Time (Advisor : RETNO BUDHIATI and NOOR ZUHRY).
Supplies of raw materials for fish fillets Tegal average 3265.33 kg per day and average production per day of 1321.5 kg. One of the problems that often arise in the fisheries sector is in maintaining quality. Keeps the quality of fish can be maintained with a temperature (cold), the excess fish preservation by way of cooling is that it can maintain the original character properties fish, besides cooling is way cheap, fast and effective, and flexible to be used in addition to maintaining the quality of fish with cooling, decay and deterioration of quality of fish can be inhibited with good storage and good packaging.
Objective Influence of Container Refrigeration and Cooling Time on Product Quality Of Fish Fillet is: 1. To determine the effect of the cooling container of fish fillet product quality, 2. To determine the effect of storage time on product quality of fish fillets and 3. To understand the interaction between the use of container refrigeration and different cooling time of fish on the quality of fish fillets.
This research was conducted from December 20 till June 30, 2010, located at Fishery Products Processing Technology Installation Fisheries High School (SUPM) Tegal Affairs.
The materials used in this study is the product of fish fillets with container treatment and different cooling time. The method used is the experimental method laboratory with the experimental design used was factorial, with two factors: factor A (cooling time) consisted of three treatments, the factor B (container refrigeration) consists of three treatments with two replicates, the placement of the treatment on random research container in a way drawn alot. From these two factors and treatment of research carried out measurements of temperature and fish fillet product organoleptic testing.
Lilliefors normality test data shows that the product quality of fish fillets with the time and have different cooling container distribution / normal distribution, where L max 0.1286 <0.2000 L table, Bartlett homogeneity test shows have the same range (homogeny if the Bartlett homogeneity test test value (X²) = 1,2360 < X² = 3.33, Tukey addictive test produce F count = 0.282 < F table 0.05 = 5.32 and F table 0.01 = 11.26 table this means that the organoleptic test have addictive properties. Honestly Significant Difference test showed that there are differences between the very real so that treatment of A 1 (fish cooling time, 3 is the best treatment, treatment B2 (cooling containers using a plastic crate) is the best treatment, but tends to equal treatment (B3 cooling the container using Styrofoam box), therefore the interaction between time and place of the cooling effect on product quality of fish fillets.
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