Aplikasi Metode Akustik untuk Uji Kesegaran Ikan
This paper describes an attempt to introduce acoustic method as an alternative for measuring fish freshness. The method was first tested and compared to the conventional and well accepted method, such as organoleptic, TVB, TPC and pH. The test was carried out by direct comparison between the acoustic measurements with the conventional one on Pangasius sp for the 24 hours period after the fish is killed. The test results show that there is a good qualitative agreement between the two methods, where the degradation of fish quality can be differentiated clearly as a function of time. Thus the attempt to introduce acoustic method as an alternative technique for measuring fish freshness is promising and encouraging.
Keywords: fish freshness, acoustic method
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.