KARAKTERISTIK FISIK KIMIA DAN SENSORI OPAK SINGKONG DENGAN PENAMBAHAN DAGING IKAN LELE DUMBO (CLARIAS GARIEPINUS)

CHAIRUNNISYA, MEISY and Rinto, Rinto and Baehaki, Ace (2020) KARAKTERISTIK FISIK KIMIA DAN SENSORI OPAK SINGKONG DENGAN PENAMBAHAN DAGING IKAN LELE DUMBO (CLARIAS GARIEPINUS). Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05061181520021.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (872kB) | Request a copy
	Text RAMA_54244_05061181520021_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
Preview	Text RAMA_54244_05061181520021_0001067601_0009067601_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (215kB) | Preview
	Text RAMA_54244_05061181520021_0001067601_0009067601_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (46kB) | Request a copy
	Text RAMA_54244_05061181520021_0001067601_0009067601_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (109kB) | Request a copy
	Text RAMA_54244_05061181520021_0001067601_0009067601_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (106kB) | Request a copy
	Text RAMA_54244_05061181520021_0001067601_0009067601_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (312kB) | Request a copy
	Text RAMA_54244_05061181520021_0001067601_0009067601_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (21kB) | Request a copy
	Text RAMA_54244_05061181520021_0001067601_0009067601_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (452kB) | Request a copy

Abstract

The purposes of this research are to determine effect of the addition of catfish (Clarias gariepinus) to physical, chemical, and sensory characteristics of opak singkong also to obtain best catfish addition percentage who produce well chips characteristic. This research used a randomized block design (RBD) model with four levels in one treatment factor and repeated three times. The treatment used is concentration of catfish addition (0%, 2,5%, 5% and 7,5%). Parameters of this study are included chemical analysis (water, ash, fat, protein, and carbohydrate content), physical analysis, lightness, chroma and hue), sensory analysis (aroma, taste, texture, and color). The result show that there are not significant effect on water and ash content, aroma, taste, texture, color, crispiness, lightness, chroma, and hue, but it had significant effect to fat, protein, and carbohydrate content. Sensory analysis show no significant effect on all parameters resulted in differences of catfish addition had no significant effect to aroma, taste, texture, and color. Keywords: catfish meat, opak

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Daging ikan lele, Opak
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 6280 not found.
Date Deposited:	10 Jul 2020 03:52
Last Modified:	10 Jul 2020 03:52
URI:	http://repository.unsri.ac.id/id/eprint/31117

Actions (login required)

View Item