Kualitas dan Daya Simpan Ikan Kakap Merah dengan Daun Anting-anting (Acalypha indica L.) sebagai Pengawet Alami

Sofian, Mochamad and , Dra. Titik Suryani, M.Sc (2017) Kualitas dan Daya Simpan Ikan Kakap Merah dengan Daun Anting-anting (Acalypha indica L.) sebagai Pengawet Alami. Skripsi thesis, Universitas Muhammadiyah Surakarta.

This is the latest version of this item.

[img] PDF (NASKAH PUBLIKASI)
Naskah Publikasi 1,5.pdf

Download (577kB)
[img] PDF (HALAMAN DEPAN)
HALAMAN DEPAN.pdf

Download (783kB)
[img] PDF (BAB I)
BAB I.pdf

Download (28kB)
[img] PDF (BAB II)
BAB II.pdf
Restricted to Repository staff only

Download (77kB)
[img] PDF (BAB III)
BAB III.pdf
Restricted to Repository staff only

Download (60kB)
[img] PDF (BAB IV)
BAB IV.pdf
Restricted to Repository staff only

Download (151kB)
[img] PDF (BAB V)
BAB V.pdf
Restricted to Repository staff only

Download (16kB)
[img] PDF (DAFTAR PUSTAKA)
DAFTAR PUSTAKA.pdf

Download (34kB)
[img] PDF (LAMPIRAN)
LAMPIRAN.pdf
Restricted to Repository staff only

Download (297kB)
[img] PDF (Pernyataan Publikasi Ilmiah)
Surat Pernyataan Publikasi.jpg
Restricted to Repository staff only

Download (613kB)

Abstract

The red snapper is a saltwater fish that has a moisture content of 77.53%, 20.55% protein, 0.27% fat and 0.23% carbohydrates. Quality red snapper will be reduced due to the activity of microorganisms that need preservation. The active compounds in the leaf of anting-anting are alkaloids, catachol, flavonoids, phenolic compounds, saponins and steroids can be used as a natural preservative to inhibit microbial activity. The purpose of this study to determine the number of colonies of bacteria, moisture content, pH, organoleptic test, the quality and shelf life of red snapper. The research method using a completely randomized design (CRD) with two factors, one is heavy anting-anting leaf (40g + 100ml of aquades, 50g + 100ml of aquades, 60g + 100ml of aquades) and the second factor is soaking time (S1= 30’ , S2= 60’). The results showed the best quality red snapper in the treatment of M3S2 (Anting-anting leaf 60g + 100ml of aquades and 60’ of immersion) with the number of bacterial colonies was 2.64 x 106 cfu / g, water content 53.8% and a pH of 6 with the appearance of red bright, fresh scent anting-anting leaf, solid and pliable texture, color brownish red gills, eyes bulging and the shelf life of less than 18 hours and still be consumed.

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: ikan kakap merah, daun anting-anting, pengawet alami, koloni bakteri
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User: MOCHAMAD SOFIAN
Date Deposited: 25 Jul 2017 04:16
Last Modified: 25 Jul 2017 04:16
URI: http://eprints.ums.ac.id/id/eprint/53756

Available Versions of this Item

  • Kualitas dan Daya Simpan Ikan Kakap Merah dengan Daun Anting-anting (Acalypha indica L.) sebagai Pengawet Alami. (deposited 25 Jul 2017 04:16) [Currently Displayed]

Actions (login required)

View Item View Item