KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN SURIMI

ROSYIDAH, KANTHI and Lestari, Susi and Baehaki, Ace (2023) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN SURIMI. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of different concentrations of commercial surimi on the sensory, physical and proximate characteristics of gandus cakes. This research method uses group randomized design (RAK) with treatment of different concentrations of surimi with 4 levels (P1 0% without the addition of surimi, P2 5% addition of surimi, P3 10% addition of surimi and P4 15% addition of surimi) and repeated 3 times. The parameters of this treatment include chemical tests (water content, ash content, fat content, protein content and carbohydrate content), physical analysis (elasticity and degree of whiteness) and sensory analysis (appearance, color, texture, aroma and taste). The results of chemical analysis showed a significant effect on ash content, protein content and carbohydrate content but no significant effect on moisture content and fat content. Ash content ranged from 1.27% to 1.62%. The value of protein content ranged from 3.62% to 1.62%. Carbohydrate content ranged from 21.67% to 15.55%. The results of physical analysis had no significant effect on texture (chewiness) and degree of whiteness. The results of sensory analysis had a significant effect on taste but had no significant effect on appearance, color, texture and aroma. The best treatment obtained based on the value of sensory analysis is in the P3 treatment. Keywords: Surimi, gandus cake, physicochemical, sensory.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Surimi, kue gandus, fisikokimia, sensori
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Kanthi Rosyidah
Date Deposited:	01 Aug 2023 03:46
Last Modified:	01 Aug 2023 03:46
URI:	http://repository.unsri.ac.id/id/eprint/124105

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