Kualitas Ikan Tongkol(Euthynnus Affinis) Dengan Pengawet Alami Ekstrak Daun Kemangi dan Variasi Lama Perendaman

Anggraini, Meliya and , Dra. Titik Suryani, M.Sc. (2018) Kualitas Ikan Tongkol(Euthynnus Affinis) Dengan Pengawet Alami Ekstrak Daun Kemangi dan Variasi Lama Perendaman. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Tongkol fish is a sea fish that has a moisture content of 69.40%, energy 100 kcal, 13,7 g protein, 1.5g fat, carbohydrate 8g, calcium 92 mg, phosphorus 606 mg, and iron 1, mg, bitamin B1 0.35 mg. The quality of tuna will be reduced to activity of microorganisme l need preservation. Active compounds onkemangi leavesare essential oils, phyterols, alkaloids, phenolic compounds, tannins, lignin, starch, saponins, flavonoids, terpenoids and anthraquinones can be used as an oxidizer. The purpose of this study was to know the quality (population of bacteria, water content and pH) of tuna with natural preservative of leaf kemangi extract. The research method was Randomized Complete Design (RAL) with 2 factors, Factor 1 leaf kemangi extract, leaf kemangi exctract concentration and aquadest (1:4) 15%, 20%, 25%, Factor 2 ie soaking period (P1-60’, P2-100’). The results showed the best cucumber fish quality on P1K3 treatment (leaf kemangi extract 50ml + 200ml aquadest and 60’ immersion) with bacterial colonies 50×105 cfu/g, water content 48%, and ph 6 with less bright appearance, basil, flexible texture bending, prominent eyes, and bright red gill color.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Tongkol fish, kemangi leaves,submerged time
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	MELIYA ANGGRAINI
Date Deposited:	08 Aug 2018 07:41
Last Modified:	08 Aug 2018 07:42
URI:	http://eprints.ums.ac.id/id/eprint/65511

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