PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP MUTU BUMBU KALDU BURGO INSTAN IKAN GABUS (Channa striata)

ANINDIA, CHESSY and Widiastuti, Indah and Lestari, Shanti Dwita (2020) PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP MUTU BUMBU KALDU BURGO INSTAN IKAN GABUS (Channa striata). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the best temperature and drying time when making instant burgo broth. This research used Factorial Randomized Block Design with 2 factorial. The firts factor was drying temperature consist of 3 levels (60℃, 80℃, and 100℃) and the second factor is drying time consisting of 3 levels (6 jam, 9 jam, and 12 jam) for testing yield, water content, ash content, protein content, fat content, colour, total dissolved solid,and free fatty acids . The experiment was repeated 3 repititions. The result suggest that the treatment of time and temperature showed sigmificant differences in yield, water content, ash content, protein content, fat content, total dissolved solid, and free fatty acids characteristic. this research shows good in 80℃ with 12 hours and the results showed that yield characteristic 62,97%, water content 37,95%, ash content 3%, protein content 15,09%,fat content 1,75%, total dissolved solid 42,35 mg/L, free fatty acids 1,05%, and organoleptic result that are close to the market burgo samples are colour and smell.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	suhu, waktu, bumbu instan, burgo
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 9426 not found.
Date Deposited:	04 Jan 2021 08:45
Last Modified:	04 Jan 2021 08:45
URI:	http://repository.unsri.ac.id/id/eprint/39204

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