The Quality of Milkfish after Soaked with The Solution of Red Mangrove (Rhizophora mucronata Lamk) Leaf Powder and Cool Storage with Small Ice

Prasetyaningtyas, Cicilia Rahayu and Ibrahim, Ratna and Hendrarto, Ign. Boedi (2009) The Quality of Milkfish after Soaked with The Solution of Red Mangrove (Rhizophora mucronata Lamk) Leaf Powder and Cool Storage with Small Ice. Undergraduate thesis, Faculty of Fisheries and Marine Science, Diponegoro University.

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Abstract

The aim of the research was to observe the soaking effect of milkfish into different concentrations of red mangrove leaf powder solution, which was then stored at cool temperature using small ice for 6 days, to the fish quality based on the organoleptik value, total of bacteria (TPC), Total Volatile Based Nitrogen (TVBN). The soaking of milkfish into 3% concentration of red mangrove leaf powder solution stored for 6 days gave a better product, because it had organoleptic value (7,18), TPC value (7,43 x 103) and TVBN value (6,93). The values meet the SNI value of the fresh fish.

Item Type:Thesis (Undergraduate)
Uncontrolled Keywords:Milkfish, Red Mangrove (Rhizophora mucronata Lamk) Leaf Powder
Subjects:S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:Faculty of Fisheries and Marine Sciences > Department of Fisheries
ID Code:25195
Deposited By:Mr Eko Susanto
Deposited On:07 Jan 2011 07:52
Last Modified:07 Jan 2011 07:52

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