PENGARUH PENGEPRESAN DAN PENGERINGAN PADA PEMBUATAN SOTONG (Sepia sp.) KERTAS

ANNODARWIS OB, NHOFA and Widiastuti, Indah and Supriadi, Agus (2010) PENGARUH PENGEPRESAN DAN PENGERINGAN PADA PEMBUATAN SOTONG (Sepia sp.) KERTAS. Undergraduate thesis, Sriwijaya University.

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Abstract

The aim of research was to know the driying and pressing of Chemical physic characteristic and chuttlefish chips sensory. The research was conducted at Laboratory of Fisheries Technology, Laboratory of Chemical and Microbiology Fakulty of Agriculture and Laboratory of Bioproses Fakulty of Engenering, Sriwijaya University which started from March until April 2010. The research observed two taste which were sweat tase and hot tase by using Complate Randomized Design (RAL) Factorial contained of 2 treatments and replicated three times. The first treatment was the distance (0.75 mm and 0.70 mm) and the second treatment factors was the pressing distance (25 minutes and 35 minutes). The observed parameters were Chemical analisis (water, ash, fat, protein and carbohyrate contents), physics analysis (heavy reduction, elongation, widening persentase, thickness and strengthress). The result showed that the different of pressing distance (P) and oven drying time treatments (S) had affected to the physic and Chemical analysis. The sensory analysis had affect to hot colour, sweet appearence, sweet texture parameter and didn t affect to sweet colour, hot appearence, sweet flavour, hot flavour, sweet taste and hot taste. Hedonic test had significanlly affected to hot colour, sweet appearence, hot appearence, sweet texture, hot texture and had not significanlly affected to sweet colour, sweet flavour, hot flavour, sweet taste and hot taste. The observation showed that the best treatment which was distance of 0.70 by pressing drying time 35 minutes (P2S2). The results obtained for cuttlefish chips sweet taste were average water, ash, fat, protein, carbohydrate, weight reduction, elongation, dilation, thickness and violence were 8.44%, 6.62%, 1.96%, 74.03%, 17.70%, 50.35%, 107.88%, 22.91%, 0.72%, 222.77% respectivelly and for spicy cuttlefish chips were 8.37%, 6.67%, 2.07%, 75.41%, 16.15%, 45.85%, 96.89%, 23.47%, 0.68 mm, 218.3 N/m2 respectivelly. The hedonic test results showed that the most desirable sweet taste panellists for cuttlefish is a pressing distance of 0.70 mm treated with drying time 35 minutes (P2S2), which was color (brownish yellow), appearance (whole, less neat, flat surfaces, the average thickness), texture (a bit tough, a bit dense), aroma (slightly fragrant, specific types of squid, the smell of spices) and taste (not bad, the specific type of cuttlefish, were spices), while the squid spicy flavor was pressing distance of 0.75 mm treated with drying time 25 minutes (P1S1) and the lowest in the treatment was pressing distance 0.70 mm drying time 35 minutes (P2S2), which was color (reddish brown), appearance (whole, less tidy, less flat surface, uneven thickness), texture (somewhat clay, a little dense), aroma (slightly fragrant, specific types of squid, smell of spices) and flavors (regular, specific types of cuttlefish, were spices).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pengolahan, Sotong
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:	24 Sep 2022 14:11
Last Modified:	24 Sep 2022 14:11
URI:	http://repository.unsri.ac.id/id/eprint/79463

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