PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp) TERHADAP KUALITAS PEMPEK

SAMUEL, MOHAMAD and Supriadi, Agus and Purwanto, Budi (2012) PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp) TERHADAP KUALITAS PEMPEK. Undergraduate thesis, Sriwijaya University.

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Abstract

The aim of this study was to determine the effect of adding the ink of squid CLoligo sp) on the quality pempek. The experiment was conducted on May and June 2012 at Fishery Products Technology Laboratory and the Laboratory of Agricultural Engineering Faculty of Agriculture, University of Sriwijaya. Experimental design used in this study was Complete Randomized Design (CRD) with five treatments and each treatment was repeated three times, the concentration of squid ink were 0%, 0.5%, 1%, 1.5% and 2%. Parameters used in the study include analysis of physical (spriginess and color), Chemical analysis (moisture content, ash content, protein content, fat content and carbohydrate content) and sensory analysis (aroma, color, flavor and texture). The results showed that the different concentrations of squid ink significantly affect the moisture content, ash, protein, and carbohydrate. The average value of water content ranged from 55.11% to 66.98%, ash content of 0.89% to 1.73%, protein content 9.42% to 15.92%, 13.20% carbohydrate content to 30,54% and fat content of 2.18% to 4.04%. The average value of sensory (hedonic test) which ranged aroma 3.96 to 4.08 (scale 1-5), color ranged from 2.76 to 4.04, flavor ranged between 2.68 to 3.96 (scale 1-5), and textures ranged from 3.04 to 3.68 (scale 1-5). Hedonic test showed that the panelists preferred A0 (squid ink concentration of 0%) for the parameters of aroma, color and flavor, and for the texture, on the panelists preferred A4 (squid ink concentration of 2%). Pempek with the addition of squid ink 1% gave the optimal value based on sensory evaluation, chemistry and physic. The value of spriginess was 21.80 and the value of color ( lightness 34.90, chroma 0,7 and hue 83.90). For Chemical analysis, the water content, ash, protein, carbohiydrate, and fat were 63.03%, 1.29%, 12.74%, 20.07% and 2.87%, respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cumi-cumi, Pempek
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH400-400.8 Seafood gathering
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	08 Oct 2024 05:44
Last Modified:	08 Oct 2024 05:44
URI:	http://repository.unsri.ac.id/id/eprint/158447

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