PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS “OTAK-OTAK IKAN LELE” (CLARIAS SP.)

SARTIKA, DELI and Malahayati, Nura (2024) PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS “OTAK-OTAK IKAN LELE” (CLARIAS SP.). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to study effect of tapioca addition on physical, chemical and sensory characteristics of otak-otak ikan lele. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 20%, 30%, 40%, 50%, and 60%). Observed parameters were physical characteristic (texture), chemical characteristic (water content and ash content), and sensory characteristic (aroma, taste and texture). Results showed that tapioca addition had a significant effect on texture, water content, ash content and sensory (texture). Tapioca addition increased texture, but decreased water and ash content of “otak-otak ikan lele”. Sensory tests of texture showed A3 (30% tapioca) treatment was most preferred by panelist with hedonic scores 3,16 and fullfield the SNI 7757:2013 for water content of max. 60%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ikan lele, tapioka, otak-otak
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Deli Sartika
Date Deposited:	05 Sep 2024 02:20
Last Modified:	05 Sep 2024 02:20
URI:	http://repository.unsri.ac.id/id/eprint/156765

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