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Rida Samsahas
Universitas 17 Agustus 1945 Surabaya
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Engineering Industrial & Manufacturing Engineering Other

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PENGAMATAN KESEGARAN PADA IKAN NILA Rida Samsahas
AGROTERAP : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya Vol 1 No 1 (2021): May
Publisher : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya

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Abstract

Method of catching, type and size of fish, movement of fish, weather and condition of fish before catching are factors that affect fish freshness. Fish freshness can be determined physically (organoleptic/sensory), physically and microbiologically. The decline in fish quality can be seen from the speed of entering the rigor mortis phase. The rigor mortis phase is the process of convulsing the organs in the fish's body due to the flow of oxygen in the fish's body tissues. Fish that move quickly and fish that are "sick" enter the rigor mortis phase and decay more quickly. Post-harvest handling greatly determines the freshness or quality of aquatic commodities. One of the post-harvest handling that is often applied is cooling and freezing.
PENGOLAHAN LIMBAH HASIL PERAIRAN (UDANG) MENJADI OLAHAN PETIS Ayu Anggraeni Cahya Pitaloka; Rida Samsahas
AGROTERAP : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya Vol 2 No 01 (2022): November
Publisher : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya

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Abstract

Petis is a fermented processed product that has a thick and elastic texture, which is black or brown in color depending on the ingredients used. Shrimp paste is made from shrimp broth which is added with a thickening agent such as tapioca flour or cornstarch and other additive. Petis can also be categorized as a semi-moist food which has a moisture content of around 10-40%, an Aw value (water activity) of 0.65-0.90, and has a thick texture.
Co-Authors Ayu Anggraeni Cahya Pitaloka