PENGARUH BAHAN PENGISI TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS PENYEDAP RASA DARI KEPALA IKAN GABUS (CHANNA STRIATA)

WULANDARI, RANI and Herpandi, Herpandi (2024) PENGARUH BAHAN PENGISI TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS PENYEDAP RASA DARI KEPALA IKAN GABUS (CHANNA STRIATA). Undergraduate thesis, Sriwijaya University.

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Abstract

RANI WULANDARI. The Effect of Filling Ingredients on The Chemical and Sensory Characteristics of Flavor of Snakefish Head (Supervised by HERPANDI). This research aims to determine the effect of fillers on the chemical and sensory characteristics of natural flavoring from snakehead fish heads. (Channa striata). This research employs a laboratory experimental method designed with a Completely Randomized Design Non-Factorial (CRD-NF). The treatments in this study involve different filling materials consisting of 4 treatment levels, with each treatment being repeated 3 times. The obtained data were analyzed using parametric and non-parametric statistics, specifically analysis of variance, while the nonparametric analysis was conducted using the Kruskal-Wallis method. The treatments used are F1 = Wheat flour, F2 = Tapioca flour and wheat flour (1:1), F3 = Cornstarch and wheat flour (1:1), F4 = Rice flour and wheat flour. (1:1). The parameters tested in this research were the proximate test using the AOAC 2005 method, the amino acid test using the spectrophotometric method and the organoleptic test or level of liking and (hedonic scale). Research data shows that differences in filler materials have a significant effect on water content (3.20% - 11.89%), ash content (10.98% - 12.88%), protein content (8.11% - 13.02 %), fat content 6.12% - 19.51%), carbohydrate content (52.83% - 64.79%), glutamic amino acids (0,2155% - 0,36385%), appearance (2.6% – 0.04%), texture (2.36% - 4.44), color (3 .24% - 4.12%), taste (3.12% - 4.08%). Keywords : Snakehead Fish, Proximate Analysis, Glutamic Acids, Sensory Analysis.RANI WULANDARI, Pengaruh Bahan Pengisi Terhadap Karakteristik Kimia dan Sensoris Penyedap Rasa Dari Kepala Ikan Gabus (Dibimbing oleh HERPANDI) Penilitian ini bertujuan untuk mengetahui pengaruh bahan pengisi terhadap karakteristik kimia dan sensoris penyedap rasa alami dari kepala ikan gabus (Channa striata). Penelitian ini menggunakan metode experimental laboratorium yang dirancang dengan Rancangan Acak Lengkap Non Faktorial (RAL-NF) untuk perlakuan dalam penelitian ini adalah perbedaan bahan pengisi yang terdiri dari 4 taraf perlakuan dan setiap perlakuan dilakukan pengulangan sebanyak 3 kali. Data yang diperoleh dilakukan analisis menggunakan statistik parametrik dan non parametrik yaitu analisis sidik ragam sedangkan untuk analisis non parametrik dilakukan dengan metode Kruskal-Wallis. Adapun perlakuan yang digunakan yaitu F1 = Tepung terigu, F2 = Tepung tapioka dan terigu (1:1), F3 = Tepung maizena dan terigu (1:1), F4 = Tepung beras dan terigu (1:1). Adapun parameter yang diuji pada penelitian ini yaitu uji proksimat dengan menggunakan metode AOAC 2005, uji asam amino menggunakan metode spektrofotometri dan uji organoleptik atau tingkat kesukaan dan (skala hedonik). Data hasil penelitian menunjukkan bahwa perbedaan bahan pengisi berpengaruh nyata terhadap Kadar air (3,20% - 11,89%), Kadar abu (10,98% - 12,88%), Kadar protein (8,11% - 13,02%), Kadar lemak 6,12% - 19,51%), Kadar karbohidrat (52,83% - 64,79%), asam amino glutamat (0,2155% - 0,36385), penampakan (2,6% – 0,04%), tekstur (2,36% - 4,44), warna (3,24% - 4,12%), rasa (3,12% - 4,08%). Kata kunci : Ikan Gabus, Analisa proksimat, Asam Amino Glutamat, Analisis Sensoris

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ikan Gabus, Analisa proksimat, Asam Amino Glutamat, Analisis Sensoris
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:	Rani Wulandari
Date Deposited:	24 Sep 2024 07:09
Last Modified:	24 Sep 2024 07:09
URI:	http://repository.unsri.ac.id/id/eprint/157982

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