Dewi, Ratna Sari
(2015)
Kesan Kepekatan Natrium Klorida, Kaedah Pengeringan Dan Penyimpanan Ke Atas Kualiti Dendeng Ikan Yu
(Chiloscyllium sp).
Masters thesis, Universiti Sains Malaysia.
Abstract
Satu kajian tentang kualiti dendeng ikan yu dengan kepekatan garam yang berbeza, kaedah pengeringan yang berbeza dan tambahan agen antimikrob, di sepanjang tempoh penyimpanan telah dijalankan. Dalam pembuatan dendeng ikan yu, perbezaan kepekatan garam (1%, 2%, 3%, dan 4%) dalam campuran rempah semasa perendaman menunjukkan tidak ada kesan signifikan (p > .05) ke atas kandungan proksimat sampel kecuali ia dapat meningkatkan kandungan abu dendeng ikan yu yang julatnya antara 5.69% hingga 8.08%. Perbezaan kepekatan garam juga memberikan kesan kepada warna dendeng ikan yu dengan signifikan (p < .05). Semakin tinggi kadar garam yang ditambah, semakin rendah nilai kecerahan, kemerahan dan kekuningan dendeng ikan Yu. Ujian sensori digunakan untuk menentukan penerimaan produk melalui 5 ciri (warna, bau, rasa, tekstur gigitan, penerimaan keseluruhan). Tidak terdapat perbezaan yang signifikan (p > .05) kecuali pada bau dan rasa. Kesan perbezaan kaedah pengeringan (sinar matahari, ketuhar perolakan dan ketuhar vakum) dendeng ikan yu ke atas kandungan proksimat, dan keputusan analisis ujian sensori menunjukkan tiada perbezaan yang signifikan pada ketiga-tiga sampel yang diuji.
A study on the quality of shark dendeng with different salt concentration, different drying method and the addition of antimicrobial agent throughout the storage period has been conducted. The different levels of salt concentration (1%, 2%, 3%, and 4%) during processing showed no significant effects (p > .05) on proximate content of the dendeng except the ash content increased between 5.69% and 8.08%. The different salt concentrations significantly affect (p < .05) the colour of the shark dendeng. The higher the salt concentration, the lower is the lightness value, the redness, and yellowness of the shark dendeng. Sensory test was used to determine the most acceptable product, based on 5 characteristics (colour, odour, taste, bite-texture, and overall acceptance). Results showed that no significant differences (p > .05) were found except for odour and taste values. The effect of different drying methods (sun drying, oven, and oven vacuum) of shark dendeng on proximate content, and the result of the sensory evaluation analysis showed no significant differences among these samples.
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