KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS KEMPLANG PANGGANG DENGAN PENAMBAHAN RUMPUT LAUT DAN KALDU KEPALA AYAM

SAKAROP, IRSADI and Wijaya, Agus and Hamzah, Basuni (2012) KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS KEMPLANG PANGGANG DENGAN PENAMBAHAN RUMPUT LAUT DAN KALDU KEPALA AYAM. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian bertujuan untuk mengetahui pengaruh penambahan rumput laut dan kaldu kepala ayam terhadap karakteristik fisika, kimia, dan sensoris kemplang panggang yang dihasilkan. Penelitian dilaksanakan pada bulan April 2011 sampai juli 2012 di Laboratorium Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya, Indralaya. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAKF), yang disusun dengan dua faktor perlakuan yaitu konsentrasi rumput laut (A) A i=20%, A2=30%, A3=40% dan konsentrasi kaldu kepala ayam (B) Bj=30%, B2=40%, B3=50%. Setiap kombinasi perlakuan diulang sebanyak tiga kali. Parameter yang diamati yaitu kadar air, kadar abu, tekstur, kadar protein, kadar serat kasar dan uji sensoris (aroma, rasa, warna, tekstur). Hasil penelitian menunjukkan bahwa konsentrasi penambahan rumput laut dan kaldu kepala ayam berpengaruh nyata terhadap tekstur dan uji sensoris (aroma, rasa, warna, tekstur). Kemplang panggang dengan penambahan rumput laut dan kaldu kepala ayam perlakuan A3Bi (30% rumput laut dan 40% kaldu kepala ayam) merupakan perlakuan yang paling disukai panelis berdasarkan sifat sensoris (rasa, warna, aroma dan tekstur), dengan karakteristik tekstur 585,37 gf, kadar air kemplang panggang 7,71 %, kadar abu 3,75 %, kadar protein 9,53 %, kadar serat kasar 13,89 %.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kemplang Panggang, Kaldu Kepala Ayam, Rumput Laut
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:	09 Feb 2023 05:15
Last Modified:	09 Feb 2023 05:15
URI:	http://repository.unsri.ac.id/id/eprint/89371

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