The Effect of Different Blanching Methods and Drying Time To The Quality of Dried Scallop (Amusium sp)

Lukman Gumanti, Putut and Agustini, T.W. and Sudibjono, SDB (2009) The Effect of Different Blanching Methods and Drying Time To The Quality of Dried Scallop (Amusium sp). Undergraduate thesis, Faculty of Fisheries and Marine Science, Diponegoro University.

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Abstract

Scallop is a type of shellfish that have high economic value and plenty in number. Scallop includes one of highly perishable food. Blanching is pre heating treatment that can usually be done by two methods: steaming and boiling. The drying is simple and cheap methods of preservation. The research was aimed to know the effect of different blanching method and drying time to the quality of dried scallop. The different of blanching methods gave very significant effect (p≤0,01) to, protein content, fat content, dan carbohydrate content, but gave only significant effect (p≤0,05) to moisture content and gave bo significant effect (p≥0,05) to ash content.

Item Type:Thesis (Undergraduate)
Uncontrolled Keywords:Blanching, Drying Time, Dried Scallop (Amusium sp)
Subjects:S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:Faculty of Fisheries and Marine Sciences > Department of Fisheries
ID Code:25151
Deposited By:Mr Eko Susanto
Deposited On:05 Jan 2011 09:56
Last Modified:05 Jan 2011 09:56

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