Open AccessPENGARUH AIPengaruh Air Rebusan terhadap Kualitas Ikan Kembung Rebus (Rastrelliger sp.)aR REBUSAN TERHADAP KUALITAS IKAN GEMBUNG REBUS (Rastrelliger sp)
Author(s) -
M.Yusri Dadan Nugraha,
Riyanto Riyanto,
Hanifah Mutia Z. N. Amrul
Publication year - 2019
Publication title -
jurnal ilmiah biologi uma
Language(s) - English
Resource type - Journals
ISSN - 2722-9777
DOI - 10.31289/jibioma.v1i1.140
Subject(s) - food science , fish <actinopterygii> , boiling , fishery , biology , mackerel , mathematics , environmental science , chemistry , organic chemistry
The research on bacterial testing on boiled water of boiled mackerel (Rastelliger sp) has been conducted. The study applied treatment of boiled water that is not replaced and is used continuously in several stages. This study aims to determine the effect of boiled water on the quality of fish production, and determine its effect on meat tectrus, gill color, and aromas. The study was conducted with a descriptive qualitative method. Boiled mackerel quality is measured using the total plate count method, which is to count the number of bacterial colonies in the water before boiling and after boiling.