PENGARUH PENAMBAHAN KITOSAN TERHADAP UMUR SIMPAN PEMPEK SURIMI PADA SUHU RUANG

ARYANTI, SELPI and Herpandi, Herpandi and Widiastuti, Indah (2020) PENGARUH PENAMBAHAN KITOSAN TERHADAP UMUR SIMPAN PEMPEK SURIMI PADA SUHU RUANG. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of adding natural preservatives chitosan on the quality of pempek stored at room temperature. The research was conducted quantitatively and parametric data analysis was carried out using a split plot design and a randomized block design with three replications, while the nonparametric data analysis used the kruskal-wallis test method. The parameters observed were water content, TVB-N, TPC, pH, protein, and organoleptic. The results showed that the addition of chitosan and storage time of Pempek at room temperature significantly affected the water conten (49,23-57,9%), Total Plate Count (1-4,49 cfu/g), Total Volatil Base (0,35-25,67 mg/100g), pH (5,33-6,83) and protein (3,22-8,8%). The interaction between the addition of chitosan and the storage time of Pempek at room temperature significantly affected the Total Volatil Base value. The result of kruskal wallis test, the pempek sensory value with different chitosan concentration was significantly different in appearance, odor and texture parameters while no significant effect on the color and taste parameters.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pempek, kitosan, penyimpanan suhu ruang
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 5815 not found.
Date Deposited:	28 May 2020 06:57
Last Modified:	28 May 2020 06:57
URI:	http://repository.unsri.ac.id/id/eprint/29426

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