PENGARUH TEKNIK BLEEDING DAN JENIS MEDIA PENDINGIN TERHADAP MUTU FILLET IKAN KAKAP PUTIH(Lates calcarifer Bloch)

Authors

  • I Gede Widi Sedana Fakultas Teknologi Pertanian, Teknik Pertanian Universitas Udayana
  • I Wayan Widia Fakultas Teknologi Pertanian, Teknik Pertanian Universitas Udayana
  • Ni Luh Yulianti Fakultas Teknologi Pertanian, Teknik Pertanian Universitas Udayana

DOI:

https://doi.org/10.24843/j.beta.2015.v03.i02.p01

Keywords:

Barramundi, bleeding technique, cooling medium, fillet

Abstract

The aimed of this research were to determine the effect of bleeding techniques and types of cooling mediumon the fillet’s quality of Barramundi (Lates calcalifer Bloch). Experimental design with two factors, namely bleeding technique factor and cooling medium factor was used on this research. Bleeding techniques consist of four treatments, i.e without bleeding, one wounded, two wounded, and ike-jime. Types of cooling medium factor consists of four treatments, i.e without media, cold water, ice flake, and ice slurry. Observed variables were visual, aroma, texture, temperature, pH, TPC, and TVB. The results showed that bleeding techniques and the types of cooling medium affected the fillet’s quality of Barramundi significantly. The interaction between two wounded bleeding technique and ice slurry cooling media showed the best result with the value of aroma,texture, pH, TVB, and TPC quality indicator was 5.6 (rather fresh), 7.07 (fresh), 7.34 (fresh), 6.42, 4.74 mg N/100 g, 4.30x10^3 colony/g, respectively.

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Published

2026-02-03

How to Cite

Sedana, I. G. W., Widia, I. W., & Yulianti, N. L. (2026). PENGARUH TEKNIK BLEEDING DAN JENIS MEDIA PENDINGIN TERHADAP MUTU FILLET IKAN KAKAP PUTIH(Lates calcarifer Bloch). Jurnal BETA (Biosistem Dan Teknik Pertanian), 3(2), 1–11. https://doi.org/10.24843/j.beta.2015.v03.i02.p01

Issue

Vol. 3 No. 2 (2015): September

Section

Articles

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