Studi Pengaruh Penambahan Air dan Suhu Pemanasan terhadap Viskositas Petis Ikan (Inpress, JKPTB Vol 1 No 2)

Authors

  • Rohani Haryati Fitriyah Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya
  • Bambang Susilo
  • Nur Komar

Abstract

Penelitian kali ini bertujuan untuk mengetahui pengaruh pengenceran dan suhu pemanasan terhadap viskositas petis ikan. Viskositas petis ikan akan diturunkan hingga mendekati parameter acuan berupa viskositas saus Indofood. Petis ikan ditambahkan air sebanyak 20,30,40, dan 50 % dari 100 ml bahan kemudian dipanaskan pada suhu 60 ºC,70 ºC, dan 80 ºC. Perlakuan tersebut mampu menurunkan viskositas petis ikan dari 729430 cp menjadi 1303 cp. Nilai ini (1303 cp) merupakan viskositas yang paling mendekati parameter acuan untuk pengemasan petis ke dalam botol.

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Issue

Vol. 1 No. 2 (2013)

Section

Bahasa Indonesia Articles

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