Kesan Kepekatan Natrium Klorida, Kaedah Pengeringan Dan Penyimpanan Ke Atas Kualiti Dendeng Ikan Yu (Chiloscyllium sp)
| dc.contributor.author | Dewi, Ratna Sari | |
| dc.date.accessioned | 2016-11-25T02:14:29Z | |
| dc.date.available | 2016-11-25T02:14:29Z | |
| dc.date.issued | 2015-08 | |
| dc.description.abstract | A study on the quality of shark dendeng with different salt concentration, different drying method and the addition of antimicrobial agent throughout the storage period has been conducted. The different levels of salt concentration (1%, 2%, 3%, and 4%) during processing showed no significant effects (p > .05) on proximate content of the dendeng except the ash content increased between 5.69% and 8.08%. The different salt concentrations significantly affect (p < .05) the colour of the shark dendeng. The higher the salt concentration, the lower is the lightness value, the redness, and yellowness of the shark dendeng. Sensory test was used to determine the most acceptable product, based on 5 characteristics (colour, odour, taste, bite-texture, and overall acceptance). Results showed that no significant differences (p > .05) were found except for odour and taste values. The effect of different drying methods (sun drying, oven, and oven vacuum) of shark dendeng on proximate content, and the result of the sensory evaluation analysis showed no significant differences among these samples. However, drying methods had significant influence (p < .05) on the colour, texture, and natrium chloride content. Natrium chloride content of shark dendeng ranged between 2257.72 and 2265.55 mg 100g-1. Statistical analysis showed that vacuum drying produced the highest colour value (brightness, redness, and yellowness) but produced lower texture value. The shark dendeng samples contained all types of necessary amino acids except triptopan which was not analysed. Nutritional study showed that shark dendeng dried using different methods still contain good quality protein. Chemical scores of sun drying,hot air oven, and vacuum drying were 51.15, 56.48, and 51.86, respectively with methionine + cysteine (hot air drying) and lysine (sun drying and vacuum drying) as the limiting amino acids. Results also showed that shark dendeng had higher amino acids score and amino acid index, although its score was lower than that of fresh shark meat. The SEM photograph showed that different drying methods affected the microstructure of shark dendeng. The addition of 0.01% sodium benzoate and 0.01% sodium nitrite into shark dendeng formulation was to inhibit bacterial growth, yeast, and mould during 28 days of storage. The addition of antimicrobial agent slightly inhibits microbial growth of shark dendeng. After 7 days of storage, yeast and mould was detected. However, samples treated with sodium benzoate and sodium nitrite was still considered safe until 28 days of storage. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/3220 | |
| dc.title | Kesan Kepekatan Natrium Klorida, Kaedah Pengeringan Dan Penyimpanan Ke Atas Kualiti Dendeng Ikan Yu (Chiloscyllium sp) | en_US |
| dc.type | Thesis | en_US |
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