Indasari, Dwi and Herpandi, Herpandi and Rinto, Rinto Similarity Karakteristik Sensoris Kemplang Panggang Udang putih (Litopenaeus vannamei) dengan Penambahan Asap Cair. Unsri.
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Text (SImilarity: Karakteristik Sensoris Kemplang Panggang Udang putih (Litopenaeus vannamei) dengan Penambahan Asap Cair)
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Abstract
This study aims to determine the effect of the addition liquid smoke on the sensory characteristics of roasted white shrimp crackers (Litopenaeus vannamei) and determine the best dough formula that consumers like. but this study also aims to determine. This research method used a randomized block design (RBD) with one treatment factor and 3 replications. The treatment used was the difference in liquid smoke concentration (A1=0%, A2=2.5%, A3=5% and A4=7.5%). This research was conducted in 2 stages. The first stage is to determine the best dough formulation. The first stage is to determine the best dough formulation. The proportion of shrimp: flour: water of 1: 2:1/2 is the best formulation after the first stage sensory test is carried out which was then used in the stage of making kemplang. The scond stage of the study was to determine the sensory characteristics of roasted white shrimp crackers. Hedonic quality test results showed that the panelist hedonic quality level reached 8, with the highest level of preference that is in the A4 treatment for the parameters of appearance, aroma, texture, whereas for taste, the highest value in the treatment A2. Treatment A2 (concentration 7,5% liquid smoke) is the best treatment in this study.
| Item Type: | Other |
|---|---|
| Subjects: | #3 Repository of Lecturer Academic Credit Systems (TPAK) > Results of Ithenticate Plagiarism and Similarity Checker |
| Divisions: | 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1) |
| Depositing User: | Dr Rinto Rinto |
| Date Deposited: | 09 Apr 2023 13:58 |
| Last Modified: | 09 Apr 2023 13:58 |
| URI: | http://repository.unsri.ac.id/id/eprint/94794 |
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