PENGARUH BERBAGAI JENIS ASAM JERUK DAN LAMA PERENDAMAN TERHADAP MUTU IKAN MAS NANIURA
ABSTRACT: Naniura is one of
Batak’s traditional food that made from fresh goldfish and soaked with orange
acid and spices until the fish flesh soften, without any cooking process. The
aim of this research was to find the best orange acid and immersion time in
producing goldfish naniura with the best characteristic of microbiology,
chemical, and sensory quality that can be accepted by consumers. Types of
orange acid used were lime, rough lemon, calamondin, and kaffir lime. Immersion
time were 4, 5, and 6 hours. The results showed that the interaction between
different types of orange acid and immersion time had significant effect
(P<0,05) on pH, total acid, and texture score. The increasing of immersion
time increased the total acid, organoleptic value of texture, and texture
score, but decreased the moisture content, protein content, total volatile
nitrogen, pH, and total microbes. The goldfish naniura with the best quality
(based on organoleptic value of flavor and texture, total volatil nitrogen, and
protein content) was the treatment using lime with 5 hours immersion.
Penulis: Gina Mutiara Febrian
Kode Jurnal: jppertaniandd160438
