Tesis

Pengaruh lama waktu pengeringan dan penyimpanan terhadap kualitas mikrobiologi dan uji organoleptik dendeng ikan sebagi sarana penunjang materi pengawetan dan pengolahan makanan dalam matakuliah mikrobiologi pangan / Permata Ika Hidayati

Abstrak
Abstract For the people in the northern part of east java jerked fish is the most popular fish diversification product because it is produced in a large numbers trough home industry. One of the most popular kind of fish used to make jerked fish is Restrallinger Canagurta. According to the result of observation jerked fish can be spoiled quicker than other diversification fish product. The spoil is caused by the growing of contaminant mold in the jerked fish. As a contaminant mold can also cause the low quality and nutrient value of the jerked fish. Based on this condition the marketing area of this product is limited. As the result the marketing area of jerked fish is not too wide. It can not reach area which is far away from the production area. The purposes of the research are (1) To know the effect of drying and storing length to the quality of jerked fish microbiology (2) to know the effect of different length in drying and storing to the resistance of jerked fish. This is an experimental research which is purposed to know the effect of drying and storing length to the quality of jerked fish microbiology and the resistance of the jerked fish as a supporting material for food preservation and manufacture in food Microbiology Subject. The design of research is group random sampling. Every treatment was repeated three times. The the data was analyzed using double variance and 5 % Tukey advanced test. The result of the research shows that (1) There is an effect on the of drying and storing length to the microbiology quality of jerked fish microbiology (2) There is an effect on the different length in drying and storing to the resistance of jerked fish (3) the most dominant contaminant mold species in the jerked fish is penicilium paraherquei Abe ex Smith. The results of the research are intended to give contribution to the microbiology subject and the jerked fish producer. It is suggested to have four days drying and three days storing in the process of jerked fish manufacturing based on the law from general manager of POM 1985. Kata kunci dendeng ikan kualitas mikrobiologi waktu pengeringan waktu penyimpanan.

Informasi Detail

DDC

Rt 664.024 HID p

Prodi

Universitas Negeri Malang. Program Studi Pendidikan Biologi, 2009.

Deskripsi Fisik

xiii, 165 + [3] hlm. : il. ; 30 cm.

Bahasa

Indonesia

No Reg

00915/KI/09

Edisi

Tesis (Pasca Sarjana)--Universitas Negeri Malang, 2009

Subjek

1. MIKROBIOLOGI PANGAN
2. MAKANAN - PENGAWETAN

Pembimbing

1. UTAMI SRI HASTUTI ; 2. MOH. AMIN

Lampiran Berkas