FORMULASI KALDU KEPALA AYAM DAN KELAPA PARUT TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS SAMBALINGKUNG

PUTRI, MEIZY DWI and Hamzah, Basuni and Santoso, Budi (2006) FORMULASI KALDU KEPALA AYAM DAN KELAPA PARUT TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS SAMBALINGKUNG. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini untuk memperoleh formulasi yang sesuai antara kaldu ayam dan kelapa parut terhadap karakteristik kimia dan sensoris sambalingkung. Penelitian ini dilaksanakan pada bulan April 2006 sampai dengan Agustus 2006 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya, Indralaya. Penelitian ini menerapkan Rancangan Acak Kelompok (RAK) factorial dengan dua perlakuan dan tiga ulangan. Perlakuan pertama adalah konsentrasi penambahan kaldu ayam (5%, 10% dan 15%) dan kedua adalah tingkat umur kelapa parut (tua, setengah tua dan muda). Parameter yang diamati meliputi kadar air, kadar abu, uji hedonik, uji pembedaan pasangan, kadar protein dan kadar lemak. Hasil penelitian menunjukkan bahwa konsentrasi kaldu ayam dan tingkat umur kelapa parut berpengaruh nyata terhadap kadar air. Tingkat umur kelapa parut dan interaksi kedua perlakuan berpengaruh nyata terhadap kadar abu. Kadar protein dan kadar lemak diambil dari hasil perlakuan terbaik berdasarkan uji organoleptic yaitu A3B3 (konsentrasi kaldu ayam 15 % dan kelapa parut tua). Hasil uji hedonic sambalingkung menunjukkan bahwa rata-rata panelis menyukai warna, aroma dan rasa dari sambalingkung tersebut

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: sambalingkung
Subjects: S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mr Halim Sobri
Date Deposited: 22 Apr 2022 01:16
Last Modified: 22 Apr 2022 01:16
URI: http://repository.unsri.ac.id/id/eprint/69256

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