Sofia Satriani, Krisen and Bambang, Setiaji and Wega, Trisunaryanti and Harno Dwi, Pranowo (2014) INTERVENTION EFFECT OF LIQUID SMOKE OF PYROLYSIS RESULT OF COCONUT SHELL ON PROFILE OF pH FILLET OF LATES CALCARIFER. Proceeding of International Conference On Research, Implementation And Education Of Mathematics And Sciences 2014. (Submitted)
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Abstract
Non-fresh fish will have pH value (base) of meat greater than the fresh one.This is due to biochemical and microbial reactions taking place in post-mortem fish meat, thus producing base compounds such as ammonia, trimethylamine, and other volatile compounds.The present study is to disclose Intervention Effect of Liquid Smoke of Pyrolysis Result of Coconut Shell on the Profile of pH Fillet of Lates Calcarifer. Concentration and optimum immersing duration of liquid smoke are determined by making optimum curve. By using concentration data and optimum immersing duration of liquid smoke, fillet Lates Calcarifer is immersed and drained for 2 hours at 40°C and then kept in freezer at 4°C until the sample will be analyzed every 2 days. The result indicates that concentration and optimum immersing duration are 5% and 10 minutes, respectively and pH Fillet of Lates Calcarifer until the 10th keeping day does not bring about significant impact on the time.
| Item Type: | Article |
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| Uncontrolled Keywords: | Liquid smoke, Lates Calcarifer, pH, concentration, soaking time |
| Subjects: | Prosiding > ICRIEMS 2014 > CHEMISTRY & CHEMISTRY EDUCATION |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA) > Jurusan Pendidikan Kimia > Kimia |
| Depositing User: | Eprints |
| Date Deposited: | 06 Nov 2014 08:55 |
| Last Modified: | 06 Nov 2014 08:55 |
| URI: | http://eprints.uny.ac.id/id/eprint/11405 |
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