PENGARUH PENAMBAHAN LABU KUNING (CURCUBITA MOSHCATA) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS BAKSO IKAN

AMBARWATI, CICI and Malahayati, Nura (2024) PENGARUH PENAMBAHAN LABU KUNING (CURCUBITA MOSHCATA) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS BAKSO IKAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of pumpkin addition on physical, chemical and sensory characteristics fish balls. This research used a Non-Factorial Completely Randomized Design with six factors. The treatment factor was of yellow pumpkin addition. Each treatment was repeated three times. Observed parameters were physical characteristic (hardness), chemical characteristics (water content and ash content), and sensory characteristics (aroma, taste, texture, and color). The results showed that the addition of yellow pumpkin had a significant effect on physical characteristics (hardness), chenimal characteristics (water content and ash content), and sensory characteristics (taste, texture, and color). Based on the quality requirements for water and ash content for fish balls (SNI 01-7266 2014), this research determined that the best treatment, (A2:100% catfish meat: 10% yellow pumpkin) with a water content of 63.63% and an ash content of 1.93%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bakso, Daging Ikan, Labu Kuning (Curcubita moshcata)
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Cici Ambarwati
Date Deposited:	15 Jul 2024 04:45
Last Modified:	15 Jul 2024 04:45
URI:	http://repository.unsri.ac.id/id/eprint/150632

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