PENGARUH BEBERAPA CARA KEMATIAN IKAN TERHADAP MUTU IKAN KAKAP (LUTJANUS SP.)
ABSTRACT: The handling of
fishery products play an important role in exploiting fisheries production,
which began handling the treatment of fish caught, on board, when landed, the
market-the market, retailers get to the processing plant. Storage temperature of fish plays an
important role when the fish die. the use of low temperatures around 0oC after
dead fish can extend the seizures (rigor mortis), lower enzymatic activity,
bacterial, chemical and physical changes that can prolong the durable power of
fish. How to fish death during arrest have a major influence on the process
begins and the end of rigor mortis is consequential to the quality and durable
power of fish. This study aims to
determine the influence of how the death of fish on fish lasting power during cold
storage. benefits of this research can provide information on the manner of
death a good fish. Research results snapper fitness level based on organoleptic
testing with scores ranging between 4.8 to 50 with an average rating of 50,
45.7, 38.5, 26.2 for treated fish were injected / gancu, 50, 38.1, 10, 5.4 for
fish a dead flounder. Research results
snapper fitness level based on the value-K test is: 25.78% injection treatment
/ gancu, 48.99% hit with a wood treatment on the head and the dead fish flounder
50.34%. Fish snapper (Lutjanus sp.) who
was arrested dikaramba Likupang waters, the organoleptic and value-K is still
suitable for consumption and for processing raw materials.
Penulis: Albert R Reo
Kode Jurnal: jpperikanandd100097