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All Journal Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Jovita Tri Murtini
Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan, Pusat Riset Pengolahan Produk dan Sosial Ekonomi Kelautan dan Perikanan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

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Penelitian Hubungan Parameter Sensori (Demerit Point Score), Kimia, dan Mikrobiologi Pada Kemunduran Mutu Ikan Nila Selama Pengesan Ariyani, Farida; Murtini, Jovita Tri
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 1 (2011): Juni 2011
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v6i1.85

Abstract

ABSTRACT: Research on the correlation of sensory (Demerit Point Score), chemical, and microbiological parameters during deterioration process of fresh tilapia stored in ice has been conducted. Live tilapia was killed by hypothermia method (immersing in ice water) and subsequently arranged in insulated box filled with flake ice with the ratio of ice and fish of 2:1 (w/w). The ice in boxes was checked and melted ice was replaced every day. The box was stored at ambient temperature andobservation on freshness changes of tilapia was done every 3 days for sensory (Demerit Point Scores/DPS), chemical (TVB, K value) and microbiological (TPC) qualities until the fish was rejected by panelists. Results of the experiment showed that after 15 days storage, fresh tilapia was still accepted by panelists, however, after being stored for 18 days, tilapia was unfit for human consumption with the value of DPS 25.9, TVB 48 mgN%, K value 76.4% and TPC 5.0 x 105 cfu. It was shown that DPS correlated well with TVB as well as K value but did not correlate well with total bacteria.
Co-Authors Farida Ariyani