PENILAIAN MUTU ORGANOLEPTIK IKAN MUJAIR (TILAPIA MOSSAMBICA) SEGAR DENGAN UKURAN YANG BERBEDA SELAMA PENYIMPANAN DINGIN
ABSTRACT: Tilapia fish
production is available almost all year round, so fish is easy to obtain and
economic value. Use of low temperature 0°C on wet fish can prolong the process
rigormortis, can suppress bacterial activity, chemical and organoleptic
changes. This study aims to determine the effect of different weights to the
organoleptic quality of tilapia fish during cold storage. Observations made
include a description of the eyes, gills, and texture and odor panel using a
team of 15 people. The results showed that weight did not influence the quality
of tilapia fish orgnoleptic. And storage of up to 2 days, fish is still fresh
classified.
Keywords: quality, cold storage, tilapia (Tillapia
mossambica)
Penulis: Nurmeilita Taher
Kode Jurnal: jpperikanandd100080