Please use this identifier to cite or link to this item:
https://repositori.uma.ac.id/handle/123456789/11434
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DC Field | Value | Language |
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dc.contributor.advisor | Riyanto | - |
dc.contributor.advisor | Karim, Abdul | - |
dc.contributor.author | Sitorus, Rika Hardani | - |
dc.date.accessioned | 2019-12-19T02:02:55Z | - |
dc.date.available | 2019-12-19T02:02:55Z | - |
dc.date.issued | 2019-09-19 | - |
dc.identifier.uri | https://repositori.uma.ac.id/handle/123456789/11434 | - |
dc.description | Daun jambu biji mengandung berbagai senyawa metabolit sekunder antara lain tanin, minyak atsiri, flavonoid, dan saponin. Senyawa-senyawa tersebut berpotensi sebagai antioksidan dan bahan pengawet alami. Tujuan penelitian ini adalah untuk mengetahui potensi ekstrak daun jambu biji sebagai pengawet alami ikan kembung. Pengamatan difokuskan pada parameter fisik sampel yaitu mata, insang, aroma, tekstur dan lendir di permukaan ikan. Metode penelitian yang digunakan adalah deskriptif kualitatif. Perlakuan terdiri dari dua faktor yaitu konsentrasi ekstrak daun jambu biji dan lama penyimpanan. Penelitian ini dilakukan dengan 4 tahap yaitu penyediaan esktrak daun dan ikan, perlakuan (penyimpanan) dan analisis mutu ikan. Hasil penelitian ini menunjukkan bahwa pada konsentrasi 60% dan 80% dengan penyimpanan 3 hari, ekstrak daun tersebut masih memberikan efek pengawet ditandai dengan kwalitas ikan yang relatif masih baik pada perlakuan tanpa ekstrak daun ikan sudah mulai rusak Pada penyimpanan 2 hari. Pada penyimpanan 5 hari, baik yang diberi esktrak maupun yang tidak semua ikan sudah rusak total dan tidak layak konsumsi. | en_US |
dc.description.abstract | Guava leaves contain many kinds of secondary metabolic, such as tannins, essential oils, and saponins. Those compounds were potentiallyact as antioxidants and natural preservatives. The objective of this experiment was to determine the potential of guava leaf extract as amackerel natural preservative. The observation was focused on physical parameters such as aye, gill, the scent, texture and fish mucous. This experiment used descriptive qualitative method. There were two factors in this treatment:leaf extract concentration and storage time. This research was conducted in 4 stages : leaf extractand mackerel preparation, treatment and analysis of fish quality after treatments. The results show that concentration of 60% and 80% within 3 days storage, leaf extract still gave effectiveness preservation, in which the fishes were still in relatively good quality.The fish sample which no leaf extract had been damaged within 2 days storage.However, all samples were totally destroyed within 5 days storage and those were not able to be consumption anymore. | en_US |
dc.language.iso | id | en_US |
dc.publisher | Universitas Medan Area | en_US |
dc.relation.ispartofseries | NPM;158700032 | - |
dc.subject | daun jambu | en_US |
dc.subject | ikan kembung | en_US |
dc.subject | pengawet alami | en_US |
dc.subject | guava leaves | en_US |
dc.subject | mackerel | en_US |
dc.subject | natural preservative | en_US |
dc.title | Potensi Pemberian Ekstrak Daun Jambu Biji (Psidium guajava L) sebagai Pengawet Alami Ikan Kembung (Rastrelliger sp) | en_US |
dc.type | Thesis | en_US |
Appears in Collections: | SP - Biology |
Files in This Item:
File | Description | Size | Format | |
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158700032 - Rika Hardani Sitorus - Fulltext.pdf | Cover, Abstract, Chapter I, II, III, Bibliography | 2.81 MB | Adobe PDF | View/Open |
158700032 - Rika Hardani Sitorus - Chapter IV.pdf Restricted Access | Chapter IV | 984.61 kB | Adobe PDF | View/Open Request a copy |
158700032 - Rika Hardani Sitorus - English - Fulltext.pdf | English Version (Fulltext) | 660.3 kB | Adobe PDF | View/Open |
158700032 - Rika Hardani Sitorus - English - Chapter IV.pdf Restricted Access | English Version (Chapter IV) | 692.33 kB | Adobe PDF | View/Open Request a copy |
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