Penggunaan kombinasi sodium asetat dan sodium sitrat untuk mempertahankan kualitas fillet ikan patin (pangasius nieuwenhuisi) = Utilization of combination sodium acetate and sodium citrate for preserve the quality of fillet catfish (pangasius nieuwenhuisi)

Kartono, Gregorius Edgar (2015) Penggunaan kombinasi sodium asetat dan sodium sitrat untuk mempertahankan kualitas fillet ikan patin (pangasius nieuwenhuisi) = Utilization of combination sodium acetate and sodium citrate for preserve the quality of fillet catfish (pangasius nieuwenhuisi). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

This study was carried out to evaluate the sensory, microbiological and physicochemical changes in the quality of fillets catfish (Pangasius nieuwenhuisi) which was immersed into the combination of sodium acetate and sodium citrate (1:1) with different concentration. Concentration of 2.5%, 5% and 7.5% could keep the organoleptic value of up to 12 days of storage when compared with controls of eight days of storage. The three concentrations did not give significant different (P > 0.05) in terms of maintaining the organoleptic properties of texture (5:35; 4.60; 4.95), odor (4:30; 4:00; 4:20), color (5.85; 5.80; 5.7) and mucus (7:20; 7:40; 7:20) at the end of the storage period (15 days). However, those concentrations were significantly better compare to control (0%) (2.60; 1:50; 4:10; 4.85). The use of a combination of sodium acetate and sodium citrate (1:1) at a concentration of 2.5% and 5% were effective in suppressing the growth of bacteria and inhibiting TVB-N and TMA forming (P < 0.05). Sodium acetate and citrate combination (2.5% and 5%) did not affect (P > 0.05) pH, total discoloration, gel strength and water holding capacity of catfish fillets. The best concentration of sodium acetate and sodium citrate (1:1) was 2.5%. Therefore, this treatment could be considered as a generally recognize as safe preservative and can be used to maintain the quality of catfish fillets storage at low temperature (4°C).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kartono, Gregorius EdgarUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSantoso, JokoUNSPECIFIEDUNSPECIFIED
Thesis advisorYakhin, Lisa AmandaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Pangasius nieuwenhuisi ; sodium acetate ; sodium citrate ; fish preservation, chilling
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:00
Last Modified: 16 Dec 2019 04:43
URI: http://repository.uph.edu/id/eprint/1754

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