KARAKTERISTIK KECAP IKAN PATIN (Pangasius pangasius) MENGGUNAKAN BERAGAM BAGIAN IKAN DAN KONSENTRASI AIR KELAPA

HERAWATI, NETI and Arafah, Elmeizy and Parwiyanti, Parwiyanti (2008) KARAKTERISTIK KECAP IKAN PATIN (Pangasius pangasius) MENGGUNAKAN BERAGAM BAGIAN IKAN DAN KONSENTRASI AIR KELAPA. Undergraduate thesis, UNIVERSITAS SRIWIJAYA.

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Abstract

Tujuan penelitian ini adalah untuk mempelajari pengaruh penggunaan beragam jenis bagian ikan dan konsentrasi air kelapa terhadap karakteristik kecap ikan patin. Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Mikrobiologi Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya, dari bulan Desember 2007 hingga Mei 2008. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua perlakuan dan tiga ulangan. Dua perlakuan yang diamati adalah ragam bagian ikan (Nj: fillet, N2: daging perut, N3: kepala) dan konsentrasi air kelapa (Tj: 0%, T2: 35%, T3: 70%). Parameter yang diamati meliputi kadar N-amino, nilai pH, kadar asam total, total padatan terlarut, total bakteri, warna dan uji sensoris. Hasil penelitian menunjukan bahwa perlakuan jenis bagian ikan berpengaruh nyata terhadap kadar N-amino, nilai pH, kadar total asam, total bakteri dan (lightness; hue). Interaksi perlakuan berpengaruh nyata terhadap warna (hue) dan sifat sensoris (colour). Perlakuan NjT] (fillet, 0%) merupakan kombinasi perlakuan terbaik.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kecap ikan patin
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:	27 Apr 2022 05:00
Last Modified:	27 Apr 2022 05:00
URI:	http://repository.unsri.ac.id/id/eprint/69519

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