International Journal of Materials Chemistry and Physics
Articles Information
International Journal of Materials Chemistry and Physics, Vol.2, No.1, Feb. 2016, Pub. Date: Jan. 12, 2016
Quality Deteoration Gourami Fish (Osphronemus Gouramy) During Storage
Pages: 40-44 Views: 1887 Downloads: 1505
Authors
[01] Taufik Hidayat, Department of Aquatic Product Technology, Faculty Fisheries and Marine Science, Bogor Agricultural University, Bogor, Indonesia.
Abstract
Gourami (Osphronemus gouramy) is a native fish the waters of Indonesia, including hearts Osphronemidae family. Many cultivated carp because Posted Farmers Market Countries The High demand, easy maintenance, the price is relatively stable As well as a high nutrient content. The carp is a fish has a rather slow growth when compared with other omnivorous fish. The growth pattern usually affects large proportion. There are several factors affecting the quality of fish setback That includes internal factors relating That with nature of fish and external factors related to the environment and human treatment. The fish will die soon undergo rigor mortis process is longer in comparison with the fish left to die. The aimed study for a review to determined the characteristics (morphology size) and proportion of carp, as well as determining the level of freshness gourami That soon turned off on cold temperature treatment is reviewed from organoleptic test. Largest on carp yield practical hearts is a meat by 44%, followed Posted head and bones 39%, 9% of skin and scales, as well as the innards of 8%. Quality setback occurred carp all parameters such as eyes, gills, slime surface, meat, smell and texture. Signs of Quality setback for all these parameters by average Start visible from storage for 3 days time up To the storage time for 7 days.
Keywords
Gourami Fish, Qualty, Storage
References
[01] Anne, D. 2010. Peningkatan kualitas melalui desain eksperimen (Studi Kasus di Sebuah Perusahaan Krupuk, Blitar). Universitas Kristen Petra. 8 hal.
[02] Astawan, M., Wahyuni M,, Santoso, J. dan Sarifah, S. 1996. Pemanfaatan ikan gurame (Osphronemus goramy lac.) dalam Pembuatan Gel Ikan. Buletin Teknologi dan Industri Pangan, Vol. VII no.1. Institut Pertanian Bogor. Bogor.
[03] Berhimpon, S. 1993. Mikrobiologi Perikanan Ikan Bagian 1. Ekologi dan Pertumbuhan Mikroba. Biokimia Pangan. Laboratorium Pengolahan dan Pembinaan Mutu Hasil Perikanan. Fakultas Perikanan dan Ilmu Kelautan. Universitas Sam Ratulangi. Manado.
[04] Dinas Perikanan dan Kelautan Tabanan. 2012. Teknik Pemberian Pakan Ikan Gurame. Tabanan. Bali.
[05] Effendi, I. 1997. Biologi Perikanan. Jakarta: Yayasan Pustaka Nusatama.
[06] FAO (Food and Agriculture Organization). 1995. Quality and Quality Changes in Fresh Fish. Di dalam: Hush HH, editor. Rome: FAO Fisheries Technical Paper 331: 0-65.
[07] Ilyas, S. 1983.Teknologi Refrigasi Hasil Perikanan 1. Teknik Pendinginan Ikan. Paripurna. Jakarta.
[08] Jaya, I. dan Ramadahan, D.K. 2006. Aplikasi Metode Akustik Untuk Uji Kesegaran Ikan. Buletin Teknologi Hasil Perikanan. Institut Pertanian Bogor.
[09] Junianto. 2003. Teknik Penanganan Ikan. Jakarta: Penebar Swadaya.
[10] Nurjanah, Abdullah A, Kustiariyah. 2011. Pengetahuan dan Karakteristik: Bahan Baku Hasil Perikanan. Bogor: IPB Press.
[11] Taher, N.2010. Penilaian Mutu organoleptik Ikan Gurami (Tillapia mosambica) Segar dengan Ukuran yang Berbeda Selama Penyimpanan Beku. Jurnal Perikanan dan Kelautan. 4(1): 8-12.
[12] Widiastuti, I.M. 2007. Sanitasi dan Mutu Kesegaran Ikan Konsumsi Pada Pasar Tradisional Di Kotamadya Palu. J. Agroland 14 (1): 77-81.
[13] Zakaria, R., Nurjanah dan Nurhayati, T. 2008. Kemunduran Mutu Ikan Gurami (Osphronemus gouramy) Pasca Panen Pada Penyimpanan Suhu Chilling. FKIP. IPB. Bogor.
600 ATLANTIC AVE, BOSTON,
MA 02210, USA
+001-6179630233
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.