PENGARUH WAKTU PEMASAKAN TERHADAP KARAKTERISTIK PETIS UDANG KARAGENAN

ANDRIKO, ANJA and Lestari, Susi and Hanggita, Siti (2023) PENGARUH WAKTU PEMASAKAN TERHADAP KARAKTERISTIK PETIS UDANG KARAGENAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to analyze the effect of petis with the addition of carrageenan based on the effect of differences in cooking time and treatment. This study was conducted using a randomized block design (RBD) with 2 treatment factors is cararageenan (K) which consisted of 3 treatment levels in the addition of 0.5%, 1% and 1.5% carrageenan and cooking time (T) with 2 treatment level is 45 minutes and 60 minutes with 3 repetitions. Parameters observed included chemical analysis, physical analysis, and sensory analysis. The results showed that the petis with the addition of carrageenan had a significant effect on the parameters of moisture content (39.52%-46.28%), parameters of ash content (2.58%-4.42%), parameters of protein content (7.68%-9.23%), salt content (0.52%-0.65%), the lightness parameter (33.51%-42.14%), and the total dissolved solids parameter (23.87 °Brix-25.52 °Brix), meanwhile but not significantly different from the viscosity parameters (1273.33 mPa's-1292.66 mPa's), chroma parameters (18.46%-23.13%), and hue parameters (33.51% -42.14%). The results of the treatment were also significantly different from sensory analysis in the form of appearance parameters (6.36-7.68) and texture parameters (5.96-7.44) but had no significant effect on aroma parameters (6.56-7.52) and taste parameters (6.92- 7.68). In brief, the effect of adding carrageenan concentration and cooking time has a significant effect on moisture content, ash content, protein content, salt content, and lightness. The results of the hedonic quality test with the addition of carrageenan concentration and cooking time had no significant effect on aroma and taste, while it had a significant effect on appearance and texture. Carrageenan concentration of 1.5% and cooking time of 60 minutes (K3T2) was most preferred by the panelists in the hedonic quality test of carrageenan shrimp paste.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Petis udang, karagenan, waktu pemasakan, perlakuan
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Anja Andriko
Date Deposited:	02 Aug 2023 04:09
Last Modified:	02 Aug 2023 04:09
URI:	http://repository.unsri.ac.id/id/eprint/125012

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