PEMANFAATAN LIMBAH KEPALA BELUT (Monopterus albus) SEBAGAI BAHAN CAMPURAN KOPI (Coffea arabica) UTILIZATION OF EEL (Monopterus albus) HEAD WASTE AS A MIXTURE OF COFFEE (Coffea arabica)

ZAHROTUL KHOIRIAH, ZESI and Herpandi, Herpandi and Dwita Lestari, Shanti (2019) PEMANFAATAN LIMBAH KEPALA BELUT (Monopterus albus) SEBAGAI BAHAN CAMPURAN KOPI (Coffea arabica) UTILIZATION OF EEL (Monopterus albus) HEAD WASTE AS A MIXTURE OF COFFEE (Coffea arabica). Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05061181520012_0021047403_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (894kB)
	Text RAMA_54244_05061181520012_0021047403_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (309kB) | Request a copy
	Text RAMA_54244_05061181520012_0021047403_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (609kB) | Request a copy
	Text RAMA_54244_05061181520012_0021047403_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (315kB) | Request a copy
	Text RAMA_54244_05061181520012_0021047403_05.pdf.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (155kB) | Request a copy
	Text RAMA_54244_05061181520012_0021047403_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (287kB) | Request a copy
	Text RAMA_54244_05061181520012_0021047403_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (972kB) | Request a copy

Abstract

This study aims to determine the nutritional content of products coffe eel head based on the concentration tested and know the level of preference of the panelists for each concentration. This study used a randomized block design (RBD) with differences in the ratio of eel head powder as a treatment and repeated 3 times. The treatment of eel head powder ratio : Arabica coffee powder consists of 4 levels, namely: A0 (4 : 0), A1 (4 : 1), A2 (4 : 2) and A4 (4 : 4). The parameters of this study include chemical analysis: (Zinc, selenium and amino acids) and sensory analysis (color, odor and taste). The results showed that the addition of eel head powder significantly affected the value of Zn with the best treatment of A1 (23,1 mg/kg), but selenium levels did not have a significant effect (0,24 mg/kg) and the highest value of amino acid arginine level is 1,90% w/w. Sensory results have a significant effect on taste but have no significant effect on color and odor parameters.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	coffee, eel head, roasting, sensory, zinc
Subjects:	Q Science > Q Science (General) T Technology > T Technology (General)
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 15 not found.
Date Deposited:	17 Jul 2019 07:06
Last Modified:	27 Jul 2019 03:35
URI:	http://repository.unsri.ac.id/id/eprint/368

Actions (login required)

View Item