PENGARUH PENAMBAHAN TINTA CUMI CUMI (Loligo sp.) TERHADAP KUALITAS NUTRISI DAN PENERIMAAN SENSORIS MI BASAH

AGUSANDI, AGUSANDI and Supriadi, Agus and Lestari, Shanti Dwita (2013) PENGARUH PENAMBAHAN TINTA CUMI CUMI (Loligo sp.) TERHADAP KUALITAS NUTRISI DAN PENERIMAAN SENSORIS MI BASAH. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05061010018.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (43MB) | Request a copy
	Text RAMA_54244_05061010018_0010057707_0025108301_01 front ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (9MB)
	Text RAMA_54244_05061010018_0010057707_0025108301_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (6MB) | Request a copy
	Text RAMA_54244_05061010018_0010057707_0025108301_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_54244_05061010018_0010057707_0025108301_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (14MB) | Request a copy
	Text RAMA_54244_05061010018_0010057707_0025108301_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (534kB) | Request a copy
	Text RAMA_54244_05061010018_0010057707_0025108301_06 ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54244_05061010018_0010057707_0025108301_07 lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (8MB) | Request a copy

Abstract

The objective of this research was to determine the effect of addition squid ink on the nutrition quality, physic and sensory acceptance of wet noodle. The research was conducted from July to September 2011 at the Fisheries Processing Technology Laboratory, Food and Nutrition Laboratory, Agricultural Chemistry Laboratory, Chemical engineering and Bioprocess Laboratory of University of Sriwijaya. The Completely Randomized Design (CRD) was used in this research with 3 replicates. The treatment was the addition of squid ink with concentration of 0%, 0.5%, 1%, 1.5% and 2%. The parameters observed were Chemical properties (water content, protein content, ash content and carbohydrate content, and p-caroten), physical properties (color and elongation) and sensory properties (color, aroma, texture and taste using hedonic test). The results showed that the addition of squid ink significantly affected the color (lightness, chroma and hue), protein content, moisture content, carbohydrate content, and the sensory (color and flavor) of wet noodle. The addition of squid ink causing a black colour for wet noodle, increasing elongation, protein content and ash content. Based on this research treatment A3 (addition squid ink 1.5%) was the best treatment with proximate and hedonic test that nutrition content : protein content 7.107%, water content 52.57%, carbohydrate content 14.85%, ash content 0.34%, pkaroten 169.89 pg, from physical test: lightness 35.05, chroma 1.07, hue 127.67, and hedonic color 4.25, flavor 4.28, textur 4.38, and taste 4.73.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cumi-cumi, Mi basah
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:	Ichlasyah Aisyah
Date Deposited:	08 Oct 2024 05:41
Last Modified:	08 Oct 2024 05:41
URI:	http://repository.unsri.ac.id/id/eprint/158451

Actions (login required)

View Item