Aplikasi sodium sitrat untuk mempertahankan mutu fillet ikan patin (pangasius nieuwenhuisi) selama penyimpanan dingin = Application of sodium citrate in maintaining quality of catfish (pangasius nieuwenhuisi) fillet during chilling storage

Yustian, Shinthia Widya (2015) Aplikasi sodium sitrat untuk mempertahankan mutu fillet ikan patin (pangasius nieuwenhuisi) selama penyimpanan dingin = Application of sodium citrate in maintaining quality of catfish (pangasius nieuwenhuisi) fillet during chilling storage. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Catfish (Pangasius nieuwenhuisi) is one of freshwater fatty fish that is also perishable to spoilage. Preservation is needed to extend the shelf life of catfish fillet. Sodium citrate was used as a preservative in this research because it is easily found, cheap, safe, and applicable in food industry. This research was conducted to determine the effect of sodium citrate in preventing quality degradation caused by microbiological activity and enzymatic reaction. Catfish fillet was dipped in sodium citrate solution (0%, 2.5%, 5%) for 10 minutes and stored in refrigerator (4oC) for 15 days. Sodium citrate retained the sensory quality (texture, odor, color, and slime) up to 15 days, compared to control (0%) treatment which was 13 days. There was no significant physical changes and pH observed during storage. Microbiologically, change was measured by Total Plate Count analysis showed that catfish fillet could be kept until day-9 in three concentrations, however 2.5% had significantly lower total microba than control. Total Volatile Base Nitrogen (TVBN) and Trimethilamine (TMA) value were suppressed due to sodium citrate immersion.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Yustian, Shinthia WidyaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSantoso, JokoUNSPECIFIEDUNSPECIFIED
Thesis advisorYakhin, Lisa AmandaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: catfish ; sodium citrate ; preservation ; storage
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: Users 17 not found.
Date Deposited: 16 Oct 2018 08:01
Last Modified: 16 Dec 2019 08:34
URI: http://repository.uph.edu/id/eprint/1773

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