PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIKO KIMIA DAN SENSORI PETIS

NURASIH, SITI and Lestari, Susi and Widiastuti, Indah (2020) PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIKO KIMIA DAN SENSORI PETIS. Undergraduate thesis, Sriwijaya University.

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Abstract

SITI NURASIH. Physicochemical and Sensory Characteristic of Petis with Carrageenan Additional (Supervised by SUSI LESTARI and INDAH WIDIASTUTI). This study aims to determine the effect of carrageenan to the physico-chemical and sensory characteristics of Petis. The study used a randomized block design (RAK) method to analys the effect carrageenan additional trough moisture content, ash content, salt content, protein content, total dissolved solids and viscosity. The experiment was repeated 3 times with 4 treatments. The chemical parameters observed included : moisture content, ash content, salt content, protein content. Physical parameters including : total dissolved solids and viscosity. Sensory parameters including : appearance, smell, taste, texture. The results showed that the addition of carrageenan to the petis had a significant effect on water content (42,8-48,6%), ash content (2,44-5,87%), protein content (2,89-5,90), total dissolved solids (15,7-29,0 ºBrix), viscosity (981-4.073 mPa's) and had no significant effect on salt content (0,48-0,84%). The results of sensory analysis showed that the treatment had a significant effect on appearance and texture and had no significant effect on aroma and taste parameters. Key words: Petis, carrageenan, proximate, viscosity, total disolved solids

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Petis, karagenan, proksimat, viskositas, total padatan terlarut
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 9066 not found.
Date Deposited:	27 Nov 2020 06:51
Last Modified:	27 Nov 2020 06:51
URI:	http://repository.unsri.ac.id/id/eprint/38078

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