QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING

<p>Fresh fish is a fish that has the same properties as live fish, both in appearance, smell, taste and texture. This research aimed to determine the quality of a fishery product. This research aimed to determine the freshness test of tilapia in a sensory way and see the different characterist...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autor principal:	Taufik Hidayat
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	fish freshness, morphometric, organoleptic, yield Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bd8cf9bef43f4dcea43154e92c4cc5aa
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:bd8cf9bef43f4dcea43154e92c4cc5aa
record_format	dspace
spelling	oai:doaj.org-article:bd8cf9bef43f4dcea43154e92c4cc5aa2021-12-01T14:01:06ZQUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING2685-42792715-422X10.33512/fsj.v2i2.10139https://doaj.org/article/bd8cf9bef43f4dcea43154e92c4cc5aa2020-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/10139https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Fresh fish is a fish that has the same properties as live fish, both in appearance, smell, taste and texture. This research aimed to determine the quality of a fishery product. This research aimed to determine the freshness test of tilapia in a sensory way and see the different characteristics of different fish conditions. Method research measured yield, morphometric, and organoleptic. The treatment used was low temperature. Low temperature storage (0-5 oC) in tilapia (Oreochromis niloticus) by treatment without weeding can reduce the rate of deterioration in post-death tilapia quality even though the results are not significant with the average organoleptic value of tilapia freshness which is 7-9 in the range of days 0-2.</p>Taufik HidayatDepartment of Food Technologyarticlefish freshness, morphometric, organoleptic, yieldFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 2, Pp 87-93 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	fish freshness, morphometric, organoleptic, yield Food processing and manufacture TP368-456
spellingShingle	fish freshness, morphometric, organoleptic, yield Food processing and manufacture TP368-456 Taufik Hidayat QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING
description	<p>Fresh fish is a fish that has the same properties as live fish, both in appearance, smell, taste and texture. This research aimed to determine the quality of a fishery product. This research aimed to determine the freshness test of tilapia in a sensory way and see the different characteristics of different fish conditions. Method research measured yield, morphometric, and organoleptic. The treatment used was low temperature. Low temperature storage (0-5 oC) in tilapia (Oreochromis niloticus) by treatment without weeding can reduce the rate of deterioration in post-death tilapia quality even though the results are not significant with the average organoleptic value of tilapia freshness which is 7-9 in the range of days 0-2.</p>
format	article
author	Taufik Hidayat
author_facet	Taufik Hidayat
author_sort	Taufik Hidayat
title	QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING
title_short	QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING
title_full	QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING
title_fullStr	QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING
title_full_unstemmed	QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING
title_sort	quality assurance of tilapia fish (oreochromis niloticus) freshness with treatment of weeding
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/bd8cf9bef43f4dcea43154e92c4cc5aa
work_keys_str_mv	AT taufikhidayat qualityassuranceoftilapiafishoreochromisniloticusfreshnesswithtreatmentofweeding
_version_	1718405082977927168

QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING

Ejemplares similares