PENGARUH PENAMBAHAN KONSENTERASI ASAM KANDIS (Garcinia xanthochymus) TERHADAP KARAKTERISTIK CUKO PEMPEK INSTAN DENGAN METODE FOAM-MAT DRYING

HAQIQIE, NYAYU PUTRI RAHAYU and Priyanto, Gatot (2025) PENGARUH PENAMBAHAN KONSENTERASI ASAM KANDIS (Garcinia xanthochymus) TERHADAP KARAKTERISTIK CUKO PEMPEK INSTAN DENGAN METODE FOAM-MAT DRYING. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the effect of kandis acid concentration on the characteristics of instant cuko pempek with foam-mat drying method. This research used a Non-Factorial Completely Randomized Design (CRD) with one treatment (kandis acid concentration) with 6 treatment levels (1%, 3%, 5%, 7%, 9%, 11%) and each treatment was repeated 3 times. The parameters observed included physical characteristics (yield), chemical characteristics (ash content, water content, total acid, pH, and water solubility index), and organoleptic tests (aroma and taste). The results showed that the concentration of kandis acid had a significant effect on yield, ash content, water content, pH value, total acid, and organoleptic (aroma and taste). Instant cuko pempek with 5% concentration was the best treatment with a yield value of 36.67%, ash content of 2.29%, water content of 4.26%, total acid of 23,06%, and pH value of 3.44.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	asam kandis, cuko pempek, foam-mat drying
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Nyayu Putri Rahayu Haqiqie
Date Deposited:	23 Apr 2025 04:14
Last Modified:	23 Apr 2025 04:15
URI:	http://repository.unsri.ac.id/id/eprint/170552

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