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dc.contributor.authorPoemomo, Djoko
dc.contributor.authorSuptidjah, Pipih
dc.contributor.authorSalahudin, Muhammad
dc.description.abstractCeviche is one of food material product come from foreign that is Latin America which processed by doing marinating especially in fisheries product material. From main research of organoleptic test, discovered that the tester prefer the product with sweet taste and storing at day 0. pH value of medium and time storing will influence value of product's pH. Kind of medium with higher concentration of lemon juice (30%) will always effect higher T2A value. Ccncentiarion of lemon juice that too high will cause denaturating protein, so it will easier to occur oxsidation of non satiated fat from ceviche product of udang windu. Beside that, kind of medium combination will give influence that real different to water and ash proportion. Concentration of salt that added will increase ash proportion of product. Whereas storing time give influence that real different in protein proportion only. From TPC test obtained result ammount coloni of bacteri in product as long storing always smaller than IxlO4 or having bacteri log between 2,99 until 4,08 so it will be categoried still at very good category (under log value=5) 1en
dc.publisherBogor Agricultural University (IPB)
dc.titleMempelajari Pengaruh Komposisi Media Perendaman Dan Lama Penyimpanan Pada Suhu Chilling Terhadap Mutu Produk Ceviche Dari Udang Windu (Penaeus Monodon)en

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  • Proceedings [2787]
    Proceedings of Bogor Agricultural University's seminars

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