KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEK DARI IKAN TERI (STOLEPHORUS COMMERSONI) ASIN KERING

ILMANSYAH, ILMANSYAH and Indah, Widiastuti and Herpandi, Herpandi (2019) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEK DARI IKAN TERI (STOLEPHORUS COMMERSONI) ASIN KERING. Undergraduate thesis, Sriwijaya University.

[thumbnail of RAMA_54244_05061381419031.pdf] Text
RAMA_54244_05061381419031.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (2MB) | Request a copy
[thumbnail of RAMA_54244_05061381419031_TURNITIN.pdf] Text
RAMA_54244_05061381419031_TURNITIN.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (11MB) | Request a copy
[thumbnail of RAMA_54244_05061381419031_0005058001_0021047403_01_front_ref.pdf]
Preview
Text
RAMA_54244_05061381419031_0005058001_0021047403_01_front_ref.pdf - Accepted Version
Available under License Creative Commons Public Domain Dedication.

Download (1MB) | Preview
[thumbnail of RAMA_54244_05061381419031_0005058001_0021047403_02.pdf] Text
RAMA_54244_05061381419031_0005058001_0021047403_02.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (204kB) | Request a copy
[thumbnail of RAMA_54244_05061381419031_0005058001_0021047403_03.pdf] Text
RAMA_54244_05061381419031_0005058001_0021047403_03.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (334kB) | Request a copy
[thumbnail of RAMA_54244_05061381419031_0005058001_0021047403_04.pdf] Text
RAMA_54244_05061381419031_0005058001_0021047403_04.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (144kB) | Request a copy
[thumbnail of RAMA_54244_05061381419031_0005058001_0021047403_05.pdf] Text
RAMA_54244_05061381419031_0005058001_0021047403_05.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (88kB) | Request a copy
[thumbnail of RAMA_54244_05061381419031_0005058001_0021047403_06_ref.pdf] Text
RAMA_54244_05061381419031_0005058001_0021047403_06_ref.pdf - Bibliography
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (93kB) | Request a copy
[thumbnail of RAMA_54244_05061381419031_0005058001_0021047403_07_lamp.pdf] Text
RAMA_54244_05061381419031_0005058001_0021047403_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 effect of dried salted anchovy addition on physicochemical and sensory characteristics of pempek. This research was conducted in January 2019 until February 2019. This study used a Randomized Block Design (RBD) with 3 treatments. Each treatment was repeated 3 times. The treatments used were A1 (Adding dried salted anchovy 20%), A2 (Adding dried salted anchovy 30%), A3 (Adding dried salted anchovy 40%). The parameters observed were physical analysis including gel strength. Chemical analysis includes water content, ash content, fat content, protein content, and sensory analysis. The results of this study indicate that the average gel strength ranged from 263.66 gf to 305.46 gf. The average value of water contents were 45.55% to 51%, ash contents were 0.358% to 0.432%, fat contents were 0.030% to 0.038%, protein contents were 5.84% to 6.95%. Sensory analysis of appearance of 5.4% to 6.16%, colors 5.04% to 5.92%, textures 5.04% to 5.28%, aromas 4.96% to 5.16%, taste 4.96% to 5.36%. Selecting the best treatment is based on chemical analysis (protein contents) obtained on treatment A3 with the addition of dried salted anchovy 40 %.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Pempek, tapioka, ikan teri.
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 1363 not found.
Date Deposited: 26 Aug 2019 07:09
Last Modified: 26 Aug 2019 07:09
URI: http://repository.unsri.ac.id/id/eprint/4854

Actions (login required)

View Item View Item