KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEK NASI DENGAN PENAMBAHAN DAGING IKAN PATIN (PANGASIUS PANGASIUS)

JULIANTO, TOMI and Widiastuti, Indah (2018) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEK NASI DENGAN PENAMBAHAN DAGING IKAN PATIN (PANGASIUS PANGASIUS). Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this research was to know physicochemical and sensory characteristics of pempek nasi with the addition of catfish meat (Pangasius pangasius). This research used a Randomized Block Design (RBD) with four treatments. Each treatment was replicated three times. The treatment used were A0 (addition of catfish meat 0%), A1 (addition of catfish meat 10%), A2 (addition of catfish meat 20%), A3 (addition of catfish meat 30%). Physical attributes that were observed included gel strength and whiteness, while the chemical analysis were water content, ash, protein, fat and carbohydrate, and sensory analysis of pempek nasi. The results showed the average value of gel strength and whiteness were ranged from 138 gf to 267.53 gf, and 45,69% to 60,52% respectively. The average value of the water content was ranged from 36,89% to 41,25%, ash content from 0,82% to 1,70%, protein content from 11,52% to 17,80%, fat content from 2,48% to 6%, and carbohydrate content from 33,25% to 48,29%. Selecting the best treatment is based on chemical analysis (protein content) obtained on treatment A3 with the addition of catfish meat 30%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pempek, rice, catfish
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	09 Oct 2019 03:09
Last Modified:	09 Oct 2019 03:09
URI:	http://repository.unsri.ac.id/id/eprint/11234

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