PENGARUH ASAP CAIR TERHADAP KANDUNGAN PROTEIN, ANGKA LEMPENG TOTAL DAN ORGANOLEPTIK BAKSO IKAN KAMBING-KAMBING (Abalistes stellaris)

Dwi Apriliani AGS, Nurhayati Nurhayati

Abstract


Liquid smoke is one of renewable energy sources that can be applied to food products and non food that serves as a barrier to microbial growth. Meatballs fish is one of the food products made from processed fish, but the obstacles faced are degraded easily by bacteria decay and nondurable because of the decline in quality so it needs additional liquid smoke to maintain quality without reducing the protein content and taste in the meatball. The purpose of this research was to findprotein content, Total Plate Count (ALT) and organoleptic of meatball (Abalistes stellaris) with 0% liquid smoke concentration and liquid smoke 3%. The result of protein content of kambing-kambing meatball with liquid concentration 0% and 3% respectively 10,68% and 10,52%. The result of ALT with liquid concentration of 0% and 3% of 8.5x103and 1.5x102. The result of organoletic of kambing-kambing meatball with liquid concentration of 0% and 3% by 8.2 and 7.11. The different of liquid smoked gave very significant effect to ALT value (p<0.05).

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References


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