KARAKTERISTIK KIMIA DAN SENSORI FILLET IKAN PATIN (Pangasius pangasius) ASAP DENGAN MENGGUNAKAN ASAP CAIR

SIBORO, TIPANDO A. S. and Baehaki, Ace and Lestari, Susi (2019) KARAKTERISTIK KIMIA DAN SENSORI FILLET IKAN PATIN (Pangasius pangasius) ASAP DENGAN MENGGUNAKAN ASAP CAIR. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini dilaksanakan pada bulan Februari 2019 sampai dengan Maret 2019. Bahan yang digunakan pada penelitian ini adalah fillet ikan patin (Pangasius pangasius) asap, asap cair tempurung kelapa, garam, dan air. Metode penelitian ini menggunakan rancangan acak kelompok (RAK) terdiri dari satu faktor perlakuan dengan tiga kali ulangan. Perlakuan yang digunakan yaitu perendaman dalam asap cair dengan konsentrasi yang berbeda (0%, 3%, 5%, 7%). Penelitian ini terdiri dari beberapa tahapan yaitu pembuatan sampel uji, pengujian kadar air, kadar abu, kadar lemak, kadar protein, dan kadar fenol, serta pengujian mutu hedonik yang terdiri dari tampilan, aroma, tekstur, dan jamur. Hasil penelitian menunjukkan bahwa konsentrasi asap cair pada taraf uji 5% memberikan pengaruh nyata terhadap kadar air (50,36%-35,38%) dan kadar fenol (7,17ppm-21,70ppm), tetapi berpengaruh tidak nyata terhadap kadar abu, kadar lemak, dan kadar protein. Perlakuan terbaik pada penelitian fillet ikan patin asap adalah perlakuan A3 dengan konsentrasi 7% asap cair. Kata kunci : Asap cair, fenol, fillet ikan patin, kadar air.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Asap cair, fenol, fillet ikan patin, kadar air.
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions: 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User: Users 2251 not found.
Date Deposited: 07 Oct 2019 04:21
Last Modified: 07 Oct 2019 04:21
URI: http://repository.unsri.ac.id/id/eprint/10410

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