PENGARUH PERBEDAAN KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK “SOSIS IKAN LELE” (Clarias sp.)

TRIANSYAH, BUDI and Malahayati, Nura (2024) PENGARUH PERBEDAAN KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK “SOSIS IKAN LELE” (Clarias sp.). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine effect of different tapioca concentrations on characteristics of ikan lele sausage. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 15%, 20%, 25%, 30%, and 35%). Observed parameters were physical characteristic (hardness), chemical characteristics (water content and ash content), and organoleptic test (aroma, taste, and texture). Results showed a significant effect of different tapioca concentration on hardness, water content, ash content, and organoleptic tests (taste, aroma, texture). Increasing of tapioca concentration increased the value of hardness but decreased water and ash content. The sensory test of taste and texture showed that the panelists liked the A3 treatment (20% tapioca) with a taste hedonic score of (3,6) and a texture hedonic score (3,44), and the treatment fulfilled SNI 7755:2013 for water (max. 68%) and content and ash content (max. 2,5%). Keywords: ikan lele, tapioca, sausage

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ikan lele, tapioka, sosis
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Budi Triansyah
Date Deposited:	10 Sep 2024 02:04
Last Modified:	10 Sep 2024 02:04
URI:	http://repository.unsri.ac.id/id/eprint/156988

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