NILAI PEROKSIDA (PV) DARI BAKASANG IKAN TUNA (Thunnus sp.) PADA BEBERAPA KONDISI PENGOLAHAN

Authors

  • Vike W. Monintja

DOI:

https://doi.org/10.35799/pha.7.2018.19366

Abstract

NILAI PEROKSIDA (PV) DARI BAKASANG IKAN TUNA (Thunnus sp.) PADA BEBERAPA KONDISI PENGOLAHAN

Vike W. Monintja1), Feti Fatimah1), Vanda S. Kamu1)

1)Jurusan ­­­­Kimia FMIPA UNSRAT Manado, 95115

 

ABSTRACT

The research has been done about peroxide number of tuna fish sauce with 10 and 15 days fermentation time,temperature  50  and 70 , salt content 20% and 30%. The results showed that peroxide number in tuna fish sauce increases with fermentation time temperature and salt content. The best value for the PV is 2,8044 mEq/kg on tuna fish sauce treated in 10 days fermentation time, temperature  50  and 20% salt content.

Keywords         : fish sauce, tuna fish, fermentation, peroxide

 

ABSTRAK

Telah dilakukan penelitian nilai peroksida (PV) dari bakasang ikan tuna (Thunnus sp.) dengan waktu fermentasi 10 dan 15 hari, suhu 50  dan 70 , kadar garam 20% dan 30%. Hasil yang diperoleh menunjukkan bahwa kandungan bilangan peroksida yang terdapat pada bakasang ikan tuna meningkat seiring bertambahnya waktu fermentasi, suhu dan kadar garam. Nilai terbaik untuk uji bilangan peroksida (PV) yaitu 2,8044 mEq/kg pada bakasang ikan tuna yang diolah dengan  waktu fermentasi 10 hari, suhu 50  dan kadar garam 20%.

Kata kunci      : bakasang, ikan tuna, fermentasi, peroksida

 

 

 

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Published

2018-04-25

How to Cite

Monintja, V. W. (2018). NILAI PEROKSIDA (PV) DARI BAKASANG IKAN TUNA (Thunnus sp.) PADA BEBERAPA KONDISI PENGOLAHAN. PHARMACON, 7(2). https://doi.org/10.35799/pha.7.2018.19366

Issue

Vol. 7 No. 2 (2018): Pharmacon

Section

Articles

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