PENGARUH PERBEDAAN KONSENTRASI PERENDAMAN NATRIUM BIKARBONAT (NaHCO3) TERHADAP KARAKTERISTIK FISIK DAN SENSORI KERIPIK KULIT IKAN GABUS (Channa striata)

MASYHUR, ZEIN and Rinto, Rinto and Lestari, Susi (2019) PENGARUH PERBEDAAN KONSENTRASI PERENDAMAN NATRIUM BIKARBONAT (NaHCO3) TERHADAP KARAKTERISTIK FISIK DAN SENSORI KERIPIK KULIT IKAN GABUS (Channa striata). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of sodium bicarbonate concentration on the physical and sensory characteristics of snakehead skin chips and to determine the quality of the chemical characteristics of the best snakehead fish skin chips. This research was conducted from October 2018 to December 2018. This study used a randomized group model with replications as a group consisting of 4 treatment levels and 2 replications, and the treatment was the difference in concentration of sodium bicarbonate solution A0: 0% (0 g), A1: 1% (10 g), A2: 2% (20 g), A3: 3% (30 g) . Observation parameters in this study were physical, chemical, and sensory analysis. Physical analysis is crispness analysis. The chemical analysis consisting of moisture content, ash, protein, fat, and carbohydrate. The organoleptic test is a hedonic test of taste, color, and texture. The treatment of different concentrations of sodium bicarbonate as a marinade solution had no significant effect (Fcount > Ftable) at a 95% confidence interval on the crispness value of snakehead fish skin chips. But sensory tests on taste, color and texture of snakehead fish skin chips have a significant effect. The physical analysis stated that crispness ranges from 937-1031,867 gf. The chemical analysis stated that skin chips produced around 14.66% moisture content, 7.2%, 11.3% fat, 66.6% protein and 1.4% residual sodium bicarbonate. Sensory results stated that skin chips produced around 3.48-4.24 taste, 3.36 to 4.32 color and 3.52-4.52 texture. The treatment used in snakehead skin chip research with a concentration of 1% (10 g) 2% (20 g) 3% (30 g) sodium bicarbonate is not good for consumption because it exceeds BPOM No. 11, 2013 standards.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Fish skin chips, snakehead, sodium bicarbonate, crunch.
Subjects: S Agriculture > SB Plant culture > SB175-177 Food crops
S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries
Divisions: 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User: Users 1560 not found.
Date Deposited: 19 Nov 2019 04:07
Last Modified: 19 Nov 2019 04:07
URI: http://repository.unsri.ac.id/id/eprint/17041

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