LAJU KEMUNDURAN MUTU GONGGONG (Strombus sp.) REBUS PADA PENYIMPANAN SUHU CHILLING DAN RUANG DENGAN MUTU SENSORI

Authors

Vika Annur Syafitri Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji
Zubaidah Anjar Rezeki Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji
Azwin Apriandi Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji

bark boiled snail, morphometric, organoleptic, yield

This research was conducted to observe the rate of deterioration in the quality of

boiled snails (Strombus sp.). Organoleptic is a method of sensory freshness determination. The

speed at which a snail decomposed was primarily influenced by the temperature. This study

aims to determine the best quality of barking snails stored at chilling and rooming temperatures.

Samples of barking snails were taken from Tanjung Unggat water. This research method

includes measuring the morphometric, yield, and organoleptic of the barking snail (Strombus

sp.). The results showed that the use of chilling temperature could extend the shelf life of boiled

barking snails, as evidenced by the high value of the organoleptic parameters compared to

barking snails at room temperature storage, based on the organoleptic parameters of frozen

clam meat based on SNI 3460.1-2009.

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