KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DENGAN PENAMBAHAN PENSTABIL GUAR GUM

ANGGRAINI, ADELIA CANTIKA and Rachmawati, Siti Hanggita and Baehaki, Ace (2022) KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DENGAN PENAMBAHAN PENSTABIL GUAR GUM. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the physicochemical and sensory characteristics of squid viscera sauce with the addition of guar gum as a stabilizer. This study was conducted experimentally in the laboratory using a Randomized Block Design (RBD) method. This study used different guar gum concentrations treatment (0,10%, 0,15% and 0,20%) with data retrieval as many as three times repeat. The parameters analyzed in this study among other physical analysis is viscosity.Chemical analysis of the proximate test (water content, ash content, protein, and carbohydrates) and sensory test. Based on the results, the difference in the addition of guar gum concentrations effect has asignificant effect on viscosity, protein content, water content, ash content, carbohydrate as well as and the test sensory appereance and colour but has not significant effect on ash content and sensory tet of taste and aroma. The best treatment for physicochemical characteristics in this study was viscera sauce with 20% guar gum can increase the viscocity parameters, carbohydrate content, ash, consistency and reduce water content.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Saus jeroan, konsentrasi, guar gum, karakteristik
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Adelia Cantika Anggraini
Date Deposited:	30 Jan 2023 08:16
Last Modified:	06 Feb 2023 06:27
URI:	http://repository.unsri.ac.id/id/eprint/88566

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