KARAKTERISTIK SAUS JEROAN CUMI-CUMI (Loligo sp) DENGAN PENAMBAHAN KARAGENAN SEBAGAI STABILIZER

PRATIWI, CHINDYA LUCKY and Lestari, Susi and Widiastuti, Indah (2020) KARAKTERISTIK SAUS JEROAN CUMI-CUMI (Loligo sp) DENGAN PENAMBAHAN KARAGENAN SEBAGAI STABILIZER. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05061281722024.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061281722024_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (5MB) | Request a copy
	Text RAMA_54244_05061281722024_0016087601_0005058001_01_front_ref.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54244_05061281722024_0016087601_0005058001_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061281722024_0016087601_0005058001_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061281722024_0016087601_0005058001_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061281722024_0016087601_0005058001_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061281722024_0016087601_0005058001_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061281722024_0016087601_0005058001_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy

Abstract

This study aims to determine the characteristics of squid (Loligo sp) viscera sauce with the addition of carrageenan as a stabilizer. This study used a randomized block design for parametric statistical data analysis and Kruskal-wallis method for non-parametric statistical data analysis. In this experiment, there were 4 treatments with 3 replications. The parameters used consisted of chemical parameters (moisture content, ash content, protein content, and carbohydrate content), physical analysis (viscosity and total dissolved solids) and sensory analysis (appearance, aroma, taste and consistency). The results showed that the squid offal sauce with the addition of carrageenan had a significant effect on moisture content, ash content, protein content, carbohydrate content, viscosity and total dissolved solids. The sensory analysis results showed that the treatment had a significant effect on the appearance and consistency values, but had no significant effect on smell and taste values of the resulting squid viscera sauce.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	saus, jeroan cumi-cumi, karagenan, proksimat, viskositas, total padatan terlarut.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 9428 not found.
Date Deposited:	04 Jan 2021 08:32
Last Modified:	04 Jan 2021 08:32
URI:	http://repository.unsri.ac.id/id/eprint/39202

Actions (login required)

View Item