KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN DAGING IKAN GABUS (Channa striata)

YUNISAH, YUNISAH and Sudirman, Sabri and Herpandi, Herpandi (2021) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN DAGING IKAN GABUS (Channa striata). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of adding grounded snakehead fish (Channa striata) meat with different concentrations on the physicochemical and sensory characteristics of the “gandus” cake. This research was conducted in laboratory experiments and analyzed by randomized block design (RBD) analysis with one treatment factor, namely the concentration of snakehead fish meat consisting of 4 treatment levels (0%, 10%, 20% and 30%) with 3 replications. The parameters used consisted of chemical properties (water content, ash content), protein content, fat content, and carbohydrate content) physical analysis (elasticity test) and sensory analysis (appearance, color, texture, aroma, and taste). The results showed with the “gandus” cake with the addition of ground snakehead fish meat with different concentrations had a significant effect on water content (64,66 – 68,30%), protein content (3,48 – 6,59%), fat content (4,66 – 6,95%), and carbohydrate content (17,89 – 26,80%). But it has no significant affect on the ash Ash (0,39 – 0,56%). The results of physical research showed a significant effect on the elasticity test. The results of sensory analysis showed a significant effect on appearance, texture, aroma and taste, but had no significant on color.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ikan gabus, kue gandus, protein.
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:	yunisah yunisah
Date Deposited:	22 Jul 2021 08:42
Last Modified:	22 Jul 2021 08:42
URI:	http://repository.unsri.ac.id/id/eprint/50212

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