PENGARUH PENAMBAHAN ASAP CAIR TERHADAP SIFAT FISIK,KIMIA, DAN SENSORI KEMPLANG PANGGANG UDANG PUTIH (LITOPENAEUS VANNAMEI)

AMBARWATI, AMBARWATI and Herpandi, Herpandi and Lestari, Shanti Dwita (2020) PENGARUH PENAMBAHAN ASAP CAIR TERHADAP SIFAT FISIK,KIMIA, DAN SENSORI KEMPLANG PANGGANG UDANG PUTIH (LITOPENAEUS VANNAMEI). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of liquid addition on physicochemical and sensory the characterics of roasted white shrimp crackers (litopenaeus vannamei). This research method used a randomized block design (RBD) with one treatment factor and 3 replication. The treatment used was the difference in liquid smoke concentration (0%,2,5%,5%,7,5%). Based on the sensory analysis formulation A3 was the best formulation with the proportiob of shrimp:flour:water of 1:2:1/2. This ratio was used for the second stage of research, which was the production of roasted white shrimp crackers. Roasted white shrimp crackers produced has a ability to swell 18% dourantly reddish color based on hue 11,78%, fat level 1,62%, and carbohydrate level 0,8% and hedonic sensory level is 8. The best treatment of this research is A4 treatment with 7,5% liquid smoke concentration.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kemplang panggang udang putih, asap cair, fisik, kimia dan sensoris
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries S Agriculture > SH Aquaculture. Fisheries. Angling > SH360-363 Seal fisheries. Fur sealing S Agriculture > SH Aquaculture. Fisheries. Angling > SH365-380.92 Shellfish fisheries. Shellfish culture
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 5935 not found.
Date Deposited:	08 Jun 2020 01:22
Last Modified:	08 Jun 2020 01:22
URI:	http://repository.unsri.ac.id/id/eprint/29728

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