Technology of the Fishery

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Browsing Technology of the Fishery by Subject "Catfish"

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    Pengaruh Fortifikasi Jumlah Konsentrat Protein Ikan Patin (Pangasius hypopthalmus) Yang Berbeda Pada Tahu Terhadap Tingkat Penerimaan Konsumen
    (2012-10-16) Manullang, Benny
    The research was conducted in April-May 2012. The purposes of the research was to determine the effect of fish protein concentrate on consumer acceptance and nutritional quality of tofu. Fish protein concentrate was prepared from catfish (Pangasius hypopthalmus). Three types of tofu were prepared and fortified respectively with 0%, 5% and 10% fish protein concentrate. The product were evaluated for consumer acceptance, nutritional composition ( moisture, protein, fat and ash) and microbiol quality (Aerobic plate count and coliform). The results showed that the product fortified with 10% fish protein concentrate was the most acceptable by consumer. Nutritional compotstion of the product was moisture 85,03%, protein 7,75 %, fat 5,14%, and ash 0,40%, Total aerobic plate count of the product was aerobic plate 3,93 x 105 coloni/g and coliform 7 MPN/g.
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    SHELF LIFE ESTIMATION OF CATFISH (Cryptopterus bicirchis) MACARONI PACKED IN HDPE AND ALUMINIUM FOIL
    (2013-01-08) Siagian, Mardiah Isnaini Amar
    The research was to estimate the shelf life of catfish macaroni packed in High Density Polyethylene (HDPE) and aluminium foil. Catfish weighing 200 gr each were taken from a fish market in Pekanbaru. About 800 gr fish macaroni was prepared and the products was packed respectively in High Density Polyethylene (HDPE) and aluminium foil and stored at in room temperature for 42 days. The product was analysed for peroxide value and moisture; and the shelf life was estimated using Arrhenius method. The results indicated that the product packed with HDPE and aluminium foil had a shelf life of 26,7 days and 28,3 days respectively.