PENGARUH JUMLAH PENAMBAHAN JANTUNG PISANG KEPOK (MUSA PARADISIACA L.) TERHADAP SAMBELINGKUNG KALDU TULANG IKAN TENGGIRI (SCROMBEROMORUS COMMERSONI)

ANGGRAENI, AJENG and Santoso, Budi (2023) PENGARUH JUMLAH PENAMBAHAN JANTUNG PISANG KEPOK (MUSA PARADISIACA L.) TERHADAP SAMBELINGKUNG KALDU TULANG IKAN TENGGIRI (SCROMBEROMORUS COMMERSONI). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the chemical, physical and organoleptic characteristics of sambalingkung in mackerel bone broth with the addition of kepok banana flower. This study used a Completely Randomized Design (CRD) Non Factorial with 5 levels of treatment and each treatment was repeated 3 times. Kepok banana flower concentrations were A1 (10% concentration of banana flower), (15% concentration of banana flower), (20% concentration of banana flower), (25% concentration of banana flower) and (30% concentration of banana flower). Parameters observed included physical characteristics (color), chemical characteristics (moisture content, ash content, fat content and protein content) and sensory characteristics using the hedonic test (appearance, taste, texture and aroma). The best treatment parameters were fat content and protein content. The results showed that the concentration of kepok banana flower had a significant effect on the sensory characteristics (appearance and texture) of the resulting mackerel bone broth chili sauce. Sambelingkung mackerel bone broth in treatment A5 (30% concentration of kepok banana flower) was the best treatment with hedonic test scores (2.68 for appearance and 2.32 for texture). Physical characteristics of sambelingkung mackerel bone broth A5 treatment respectively 43.65% for L*, 2.90% for a*, 14.17% for b* and chemical characteristics consisting of water content 3.45%, ash content 5 .89%, fat content 55.83% and protein content 27.63%. Keywords: Kepok Banana Blossom, Bone Broth, Sambelingkung,

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Sambelingkung, Kaldu Tulang, Pengolahan, Standar Nasional Indonesia
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ajeng Anggraeni
Date Deposited:	22 Mar 2024 00:55
Last Modified:	22 Mar 2024 05:14
URI:	http://repository.unsri.ac.id/id/eprint/142065

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