KARAKTERISTIK FISIK, KIMIA DAN SENSORI OTAK-OTAK IKAN ASAP DENGAN KONSENTRASI ASAP CAIR YANG BERBEDA CHARACTERISTICS OF PHYSICAL, CHEMICAL, AND SENSORY GRILLED FISH CAKE WITH DIFFERENT COCENTRATIONS OF LIQUID SMOKE

SONYA, ALLISON and Herpandi, Herpandi and Dwita Lestari, Shanti (2019) KARAKTERISTIK FISIK, KIMIA DAN SENSORI OTAK-OTAK IKAN ASAP DENGAN KONSENTRASI ASAP CAIR YANG BERBEDA CHARACTERISTICS OF PHYSICAL, CHEMICAL, AND SENSORY GRILLED FISH CAKE WITH DIFFERENT COCENTRATIONS OF LIQUID SMOKE. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the effect of adding liquid smoke to the characteristics of physical, chemical and sensory Otak-otak. Otak-otak is one product that is made from white flesh or ground meat with the addition of thick coconut milk, flour and fine spices mixed during the processing and wrapped in banana leaves then smoked. This research used RAK (Randomized Block Design) with differences in concentration as treatment with 3 replications. The treatment used were the addition of liquid smoke 0% (A0), addition of liquid smoke 1,25% (A1), addition of liquid smoke 2,5% (A2) and the addition of liquid smoke 3,75% (A3). Test parameters include Physical (texture and color), Chemistry (moisture content, fat content, ash content, phenol content of protein content) and Sensory (performance, texture, color, aroma). The results showed that differences in concentration had a significant effect on protein levels, phenol levels and taste.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: otak-otak, liquid smoke, physicochemical, sensory, roasting
Subjects: H Social Sciences > H Social Sciences (General)
T Technology > T Technology (General)
Divisions: 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User: Users 15 not found.
Date Deposited: 17 Jul 2019 07:52
Last Modified: 26 Jul 2019 20:30
URI: http://repository.unsri.ac.id/id/eprint/377

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