KARAKTERISASI MUTU FISIK DAN SENSORIS PEDE DI DAERAH MUSI RAWAS UTARA

ARIANSYAH, ARIANSYAH and Lestari, Susi and Pitayati, Puspa Ayu (2025) KARAKTERISASI MUTU FISIK DAN SENSORIS PEDE DI DAERAH MUSI RAWAS UTARA. Undergraduate thesis, Sriwijaya University.

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Abstract

Pede is a fermented fish product typical of North Musi Rawas which is made by adding salt and rendang rice. Pede is fermented anaerobically for 7 days. In the North Musi Rawas area, each region has its own characteristics for the formulation used in making fish pede. Areas that have different formulations in making fish pede include Lawang Agung, Surulangun, Muara Rupit and Sukomoro villages. This study aims to examine the physical and sensory characteristics of pede ikan made in the North Musi Rawas area. This study was conducted at the Fisheries Product Processing Laboratory, and the Fisheries Product Microbiology Laboratory, Fisheries Product Technology Study Program, Fisheries Department, Faculty of Agriculture, Sriwijaya University. Implemented in September 2024. The sampling method was carried out by purposive sampling, namely determining the criteria for the desired sample and respondents, and being able to provide information in accordance with the research problem, in addition the selected sample was representative among the existing population. Data collection was carried out through surveys and interviews with selected respondents based on the prepared questionnaire. Based on the results of the survey, selected pede producers from four villages in North Musi Rawas, namely A1: Pede fish from Lawang Agung Village, A2: Pede fish from Surulangun Village, A3: Pede fish from Muara Rupit Village, A4: Pede fish from Sukomoro Village. The observation parameters in this study were physical which included texture and color and sensory. Color tests were carried out for meat samples (whiteness, lightness) and overall (hue). Sensory tests included meat color, texture, aroma, salty taste, sour taste (meat only) and overall color. Based on the results of physical analysis showed whiteness values between 33.92% -57.81%, lightness between 43,67%-61,22%, hue between 82,99o -89,71o , texture (hardness) 31,66%-44,1%. In the organoleptic test with meat color 3,5%- 4,33%, overall color 3,96-4,26, aroma 3,43-4,3, texture 3,83-4,33, salty taste 2,7- 3,9 and sour taste 3,3-4,36.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	fermentation, fish confidence, North Musi Rawas, physical quality,sensory quality.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ariansyah Ariansyah
Date Deposited:	07 Mar 2025 06:48
Last Modified:	07 Mar 2025 06:48
URI:	http://repository.unsri.ac.id/id/eprint/168012

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