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

Abstract

The purpose of this research was to analyzed the rate of the quality of fresh gonggong snail (Strombus sp.) stored at chilling and space temperature within 24 hours. The research method used consisted of morphometric test, yield test and sensory test with characteristics of appearance, texture and smell of gonggong snails. The results of the study based on observations of deterioration in quality of fresh gonggong snails (Strombus sp.) can be seen from the morphometric observations of gonggong, namely obtaining an average total weight of 23.36 ggonggong, 5.98 g length, and 3.6 g width. Based on the results, the yield of shell research was the largest portion at 60.77%, the meat yield was 21.25%, while offal was the smallest part, which was 15.83%. Observations on the sensory test at chilling temperature using a temperature of 5ºC were carried out for 4 hours 1 time observation with the characteristics of appearance, texture and smell making the sample not too fast to experience the process of decay and change in the sample. While the sensory test observations at room temperature are carried out for 24 hours. 1 time the observation of the quality deterioration process occurs very quickly because storage at room temperature can accelerate the deterioration of quality due to bacterial overhaul occurs very quickly.