Ervianti, Ervianti and Herpandi, Herpandi and Baehaki, Ace (2017) Karakteristik Fisiko Kimia dan Sensoris Burger Kerang Darah (Anadara granosa). Jurnal Fishtech, 6 (2). pp. 134-144. ISSN 2302-6936
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Abstract
The purpose of this research was to physical characteristics, chemical characteristics and sensory analysis burger blood clam. The Research was conducted on January until March 2017. This research used randomized block design (RBD) consisted of one factor treatment with two replications. Factor treatment consist of combinations blood clam and threadfin breams surimi 90% : 0%, 70% : 20%, 50% : 40%, 30% : 60%. The variables observed were chemical characteristics (moisture content, ash, protein, fat and carbohydrate), physical characteristics (elasticity), and sensory analysis on appereance, flavour, texture, colour and taste. Result of this research showed difference combinations blood clam and threadfin breams surimi had significantly effect on moisture content (68.15%, 69.85%, 70.84%, 71.14%), ash content (2.75%, 2.47%, 2.1%, 1.9%), protein content (14.72%, 15.43%, 18.18%, 19.44%) and fat content (5.38%, 3.78%, 2.51%, 1.6%) and elasticity (30.66 gf, 35.73 gf, 40.06 gf, 41.73 gf), The result of sensory analysis had significantly effect on appereance, texture, colour and flavor. The best treatment from physical and sensory analysis analysis was treatment A3 with combination blood clam and threadfin breams surimi 30% : 60%.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling |
| Divisions: | 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1) |
| Depositing User: | Dr. Ace Baehaki |
| Date Deposited: | 22 Jan 2020 02:40 |
| Last Modified: | 22 Jan 2020 02:41 |
| URI: | http://repository.unsri.ac.id/id/eprint/24832 |
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