DIVERSIFIKASI PENGOLAHAN PEMPEK BERBAHAN BAKU NASI DAN TEPUNG IKAN SEPAT SIAM (Trichogaster pectoralis)

LISMAWARNI, ENDANG and Nopianti, Rodiana and Lestari, Shanti Dwita (2016) DIVERSIFIKASI PENGOLAHAN PEMPEK BERBAHAN BAKU NASI DAN TEPUNG IKAN SEPAT SIAM (Trichogaster pectoralis). Undergraduate thesis, Sriwijaya University.

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Abstract

The purposes of this research were to determine the chemical characteristics of siamese gourami (Trichogaster pectoralis) fish meal, and its application in steamed rice pempek. Different Siamese gourami fish meal and tapioka starch ratio was added to steamed rice dought and the physicochemical and sensory characteristics of the end products were analysed. The research was conducted from June to September 2016. Physical variables product that were observed in the study included gel strength test and color test. Chemical variables observed were moisture, ash, fat, protein, carbohydrate, calcium and phosphorus levels. Hedonic test was done on appearance, color, texture, aroma and flavor. The result showed, the gel strength value of steamed rice ranged from 181.1 gf to 451.9 gf, whiteness from 50.19 % to 67.96%, moisture content from 30.5% to 45.17%, ash content from 3.0% to 5.8%, protein content from 10.36% to 17.01%, fat content from 5.44% to 10.9%, carbohydrate content from 31.27% to 41.34%, calcium content from 26.58 mg/100g to 58.35 mg/100g, phosphorus from 14.43 mg/100g to 69.13 mg/100g. Hedonic result for all attributes (appearance, aroma, texture, flavor, color) were ranged from dislike to intense like.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fish meal, steamed rice, siamese gourami (Trichogaster pectoralis), tapioca starch
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	25 Nov 2019 08:05
Last Modified:	25 Nov 2019 08:05
URI:	http://repository.unsri.ac.id/id/eprint/18272

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