KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEK DARI IKAN TERI (STOLEPHORUS COMMERSONI) ASIN KERING

ILMANSYAH, ILMANSYAH and Indah, Widiastuti and Herpandi, Herpandi (2019) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEK DARI IKAN TERI (STOLEPHORUS COMMERSONI) ASIN KERING. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of dried salted anchovy addition on physicochemical and sensory characteristics of pempek. This research was conducted in January 2019 until February 2019. This study used a Randomized Block Design (RBD) with 3 treatments. Each treatment was repeated 3 times. The treatments used were A1 (Adding dried salted anchovy 20%), A2 (Adding dried salted anchovy 30%), A3 (Adding dried salted anchovy 40%). The parameters observed were physical analysis including gel strength. Chemical analysis includes water content, ash content, fat content, protein content, and sensory analysis. The results of this study indicate that the average gel strength ranged from 263.66 gf to 305.46 gf. The average value of water contents were 45.55% to 51%, ash contents were 0.358% to 0.432%, fat contents were 0.030% to 0.038%, protein contents were 5.84% to 6.95%. Sensory analysis of appearance of 5.4% to 6.16%, colors 5.04% to 5.92%, textures 5.04% to 5.28%, aromas 4.96% to 5.16%, taste 4.96% to 5.36%. Selecting the best treatment is based on chemical analysis (protein contents) obtained on treatment A3 with the addition of dried salted anchovy 40 %.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pempek, tapioka, ikan teri.
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:	Users 1363 not found.
Date Deposited:	26 Aug 2019 07:09
Last Modified:	26 Aug 2019 07:09
URI:	http://repository.unsri.ac.id/id/eprint/4854

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