PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI AMPIANG CUMI BANGKA = THE EFFECT OF SQUID (Loligo sp) INK ADDITION ON PHYSICOCHEMICAL AND SENSORY CHARACTHERISTICS OF BANGKANESE SQUID AMPIANG

TRIANA, TRIANA and Lestari, Shanti Dwita and Lestari, Susi (2018) PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI AMPIANG CUMI BANGKA = THE EFFECT OF SQUID (Loligo sp) INK ADDITION ON PHYSICOCHEMICAL AND SENSORY CHARACTHERISTICS OF BANGKANESE SQUID AMPIANG. Undergraduate thesis, Sriwijaya University.

Preview	Text RAMA_54211_05071381520046 _0015066002_0021065908_01_front_ref.pdf.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (1MB) | Preview
	Text RAMA_54211_05071381520046 _0015066002_0021065908_02.pdf.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (133kB) | Request a copy
	Text RAMA_54211_05071381520046 _0015066002_0021065908_03.pdf.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (401kB) | Request a copy
	Text RAMA_54211_05071381520046 _0015066002_0021065908_04.pdf.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (192kB) | Request a copy
	Text RAMA_54211_05071381520046 _0015066002_0021065908_05.pdf.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (89kB) | Request a copy
	Text RAMA_54211_05071381520046 _0015066002_0021065908_06.ref.pdf.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (202kB) | Request a copy
	Text RAMA_54211_05071381520046 _0015066002_0021065908_07_lamp.pdf.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 chemical, physical and sensory charactheristics of Bangkanese squid ampiang at different levels of squid ink addition. This reserch was conducted from March until Mei 2018. This research method used randomized block design (RBD) with one factor and three replications. The treatments used were the concentration of squid ink 0%, 2,5%, 5%, 7,5%, 10%. The parameters observed were chemical analysis (moisture content, ash content, protein content, fat content, carbohydrate content and amino acid), physical analysis (texture and colour) and sensory analysis (appearance, taste, smell and texture). The results showed that the treatment had significant effect at the 5% confidence level of the water content (1,89 - 3,43%), ash content (3,01 - 3,63%), protein content (9,3 - 13,03%), carbohydrate content (25,05 - 31,38%), fat content (44,64 - 45,81%), lightness (33,8 - 75,53%), chroma (3,2 - 18,73%) and hue (13,23 - 57,3%) of Bangkanese squid ampiang produced. Glutamic acid and arginine were the highest amino acids based on amino acid analysis. The result of sensory analysis showed that the treatment had significant effect on appearance and texture

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	amino acid, Bangkanese squid ampiang, squid, squid ink
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH20.3-191 Aquaculture
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 12 not found.
Date Deposited:	22 Aug 2019 08:38
Last Modified:	22 Aug 2019 08:38
URI:	http://repository.unsri.ac.id/id/eprint/4798

Actions (login required)

View Item