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PENGARUH LAMA PERENDAMAN ASAP CAIR SEKAM PADI TERHADAP KANDUNGAN GIZI IKAN LELE (Clarias sp.) DAN KAJIAN IMPLEMENTASI SEBAGAI SUMBER BELAJAR

Indrakinati, Senly Sixnuar (2018) PENGARUH LAMA PERENDAMAN ASAP CAIR SEKAM PADI TERHADAP KANDUNGAN GIZI IKAN LELE (Clarias sp.) DAN KAJIAN IMPLEMENTASI SEBAGAI SUMBER BELAJAR. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Clarias sp. Is one of the high nutritious freshwater fish consumed by the community and includes medium-protein foods with low fat. Freshness of fish is generally not able to survive long since the fish are caught and turned off. One of the proper management efforts in maintaining the nutritional content of fish is by way of preservation using liquid smoke. Liquid smoke is one of the organic preservatives in foods that are widely used today, because the content of phenol, carbonyl, and organic acids contained in liquid smoke can increase organoleptic value without reducing the nutrient content contained in fish. The purpose of this research is to analyze the difference of water immersion time of rice husk to nutrient content of Clarias sp. And implementation study as learning resource. Comparison of duration of rice husk liquid immersion used: (0 minutes (without treatment / control treatment), 30 minutes, 45 minutes, and 60 minutes). Parameter testing of nutrient content of Clarias sp. Is a test of chemical composition which includes test of protein content, fat content, and water content and organoleptic test covering color, taste, aroma and texture of Clarias sp. Data analysis techniques used were friedman test, One Way Anova test and Duncan's New Multiple Range Test 5% test. The results showed that there were significant differences in the duration of soaking of rice husk liquid smoke to nutrient content of Clarias sp. Parameter of protein content, fat content, water content, color, flavor, aroma and texture. The best treatment in this study was the LP3 treatment with the duration of immersion of liquid smoke for 60 minutes yielded an average value of 37.17% protein content; fat content 7.16%; water content 90.85%; color 4.28; aroma 4.08; taste 4.28; texture 4.4.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410070311130
Keywords: Clarias sp., Liquid Smoke, Nutrition Content, Learning Resources
Subjects: Q Science > QH Natural history > QH301 Biology
S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 28 Dec 2018 03:03
Last Modified: 28 Dec 2018 03:03
URI : http://eprints.umm.ac.id/id/eprint/42672

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