PENGARUH BAHAN PENGASAM TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS CUKO PEMPEK

MAHARANI, TIAN NABILA and Syaiful, Friska (2024) PENGARUH BAHAN PENGASAM TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS CUKO PEMPEK. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of concentration and type of acidifier on the physical, chemical and sensory characteristics of cuko pempek. This study used Factorial Completely Randomized Design (CRD) with 2 treatment factors, namely the use of type and concentration of acidifier. Each treatment was repeated three times. Parameters observed included physical characteristic (viscosity), chemical characteristics (total acid, pH, and total soluble solids) and sensory characteristics (aroma and taste). The type of acidifier had a significant effect on pH, total soluble solids, viscosity, and sensory characteristics (aroma and taste). The concentration of acidifier significantly influenced pH, total soluble solids, total acid and sensory characteristics (aroma and taste). The interaction between type and concentration of acidifier had a significant effect on total soluble solids. The treatment most preferred by the panelists was A2B1 (5% kandis acid) with the largest taste favorability score of 3.08. Panelists preferred cuko pempek with total acid content of 30.10%, pH of 3.49 and total soluble solids of 35.1°Brix.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cuko Pempek, Bahan Pengasam
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Tian Nabila Maharani
Date Deposited:	21 Mar 2024 03:40
Last Modified:	21 Mar 2024 03:40
URI:	http://repository.unsri.ac.id/id/eprint/141962

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