APLIKASI FOAM MAT DRYING PADA PEMBUATAN KALDU BUBUK KERANG DARAH (Anadara granosa) DENGAN PERBEDAAN SUHU PENGERINGAN

AZZAHWA, INTAN and Lestari, Susi (2023) APLIKASI FOAM MAT DRYING PADA PEMBUATAN KALDU BUBUK KERANG DARAH (Anadara granosa) DENGAN PERBEDAAN SUHU PENGERINGAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the physical, chemical and sensory characteristics of blood clam (Anadara granosa) broth using the foam mat drying method. This research method used a randomized block design (RBD) with three treatment factors which were repeated 3 times. The treatment in this study was the difference in oven drying temperatures, namely temperatures of 60 oC, 70 oC and 80 oC for 5 hours. The parameters of this study included chemical analysis (moisture content, water activity, protein content, glutamic acid), physical analysis (solubility) and sensory analysis (hedonic quality). The results showed that the treatment gave significantly different results at the 5% test level for the value of water content 3.73% - 5.63%, water activity 0.49 - 0.57, protein content 14.5% - 15.5%, glutamic acid content 8.2% - 12.5%, solubility value 91.6% - 96.7%. In the sensory analysis, namely hedonic quality, tests were carried out on blood clam powder broth and powdered broth which were served by dissolving the powdered broth in water. Based on the Kruskall Wallis test on blood clam powder broth, results were significantly different on the taste attribute 3.32 - 4.12 and had no significant effect on the aroma attribute 3.2 - 3.4, color 3.88 - 4.28, texture 4.16 – 4.36 and appearance 4.24 – 4.36. The blood clam broth served by dissolving powdered broth in water only had a significant effect on taste attributes 3.16 - 4.16 and did not have a significant effect on aroma attributes 4.08 - 4.36, color 3.92 - 4, 2, and solubility 4.24 – 4.56. The best treatment results were obtained at a drying temperature of 60 oC with a water content value of 5.63%, aw of 0.57, a solubility value of 91.6%, a protein content of 15.6% and 12.5% glutamic acid and had a savory taste.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Foam mat Drying, Kerang Darah (Anadara granosa), Kaldu Bubuk, Suhu Pengeringan.
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:	Intan Azzahwa
Date Deposited:	02 Aug 2023 02:58
Last Modified:	02 Aug 2023 02:58
URI:	http://repository.unsri.ac.id/id/eprint/124933

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