PENGARUH PERBEDAAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN SENSORI PEDA KEONG SAWAH (PILA AMPULLACEA)

GUNA, RAHMATIO ADI and Herpandi, Herpandi and Lestari, Susi (2020) PENGARUH PERBEDAAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN SENSORI PEDA KEONG SAWAH (PILA AMPULLACEA). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine salt addition effect to chemical and sensory characteristics of snail (Pila ampullacea) Peda. Randomized Block Design (RBD) is used to analyze data of water, ash, fat, protein, and peptide content. The experiment was repeated 3 times with 4 treatments. Chemical parameter was observed consist of water, ash, fat, protein, and peptide content. Sensory parameter comprises appearance, flavour, taste, and texture. The study is resulting that interpolation of various salt consentration to snail Peda give unsignificant effect to water content (43.33%-47.00%), fat content (10.33%-20.33%), protein content (15.9%-18.52%), and peptide content (0.19%-0.3%), but significally affect the ash content (23.5%-31.67%). Sensory analysis is showing that the salt addition is giving no significant effect toward appearance, flavour, and texture but taste is significally affected.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Peda, fermentasi, keong sawah.
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 9442 not found.
Date Deposited:	07 Jan 2021 03:55
Last Modified:	07 Jan 2021 03:55
URI:	http://repository.unsri.ac.id/id/eprint/39351

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