PENGARUH PENAMBAHAN TELUR KEONG MAS (Pomaceae canaliculata Lamark) TERHADAP KUALITAS KEMPLANG

YULITASARI, WENY and Supriadi, Agus and Purwanto, Budi (2012) PENGARUH PENAMBAHAN TELUR KEONG MAS (Pomaceae canaliculata Lamark) TERHADAP KUALITAS KEMPLANG. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to observed a the effect of golden snail egg addition (Pomaceae canaliculala Lamark) kemplang quality. The research conducted from June 2011 until August 2012 in Laboratory of Fishery Product Technology, Agricultural Chemical Laboratory Faculty of Agriculture, and Bioprocess Laboratory, Fngineering Faculty, Sriwijaya Umversity. The research used single treatment factor is the golden apple snail egg addition (0%, 10%, 20%, 30%, 40%) which consists of 5 to obtain five Standard treatment and each treatment was replicatea three times. The parameters were the analysis of nutrient content of golden snail egg, physical characteristics (texture, the percentage of expansion and colour), Chemical charateristics (water content, mineral content, fat content, protein content, carbohydrate content, and calcium content), and sensory using hedonic test (colour, taste, cripness and flavor). The presentation of physical and Chemical characteristics of the data with tabulation, where as sensory characteristics of the data were analyzed with Friedman Conover. The result showed that the texture were 284.60 gf to 307.37 gf and percentage ofexpansion 113.67% to 117.00%. The lightness 67.27% to 73.60%, chroma 14% to 19,7%, and hue 79.5° to 86.6°. The water content 2.18% to 3.32%, mineral content 1.84% to 3.71%, fat content 10.96% to 12.35%, protein content 16.47% to 21.13%, carbohyrate by difference 60.93% to 67.43%, and calcium content 0.21% to 1.21%. The sensory characteristic (hedonic test) were 2.60 to 3.52 of colour, 2.52 to 3.36 of taste, 2.66 to 3.28 of cripness, and 2.64 to 3.54 of flavor. The best treatment of kemplang golden snail egg was A.i treatment of 40% golden snail eggs addition based on protein content 21.13% and calcium content 1.21%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Telur Keong Mas, Kemplang
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	23 Sep 2022 07:23
Last Modified:	23 Sep 2022 07:23
URI:	http://repository.unsri.ac.id/id/eprint/79273

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