KARAKTERISTIK KECAP KEDELAI (Glycine max (L) Merrig DENGAN PENAMBAHAN PROTEIN HIDROLISAT KALDU AYAM

SILITONGA, AGNES TIURMEIDA and Hamzah, Basuni and Wijaya, Agus (2010) KARAKTERISTIK KECAP KEDELAI (Glycine max (L) Merrig DENGAN PENAMBAHAN PROTEIN HIDROLISAT KALDU AYAM. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan protein hidrolisat kaldu ayam terhadap karakteristik kecap kedelai. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Mikrobiologi Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya pada bulan Maret 2010 sampai Agustus 2010. Metode penelitian yang digunakan adalah rancangan acak lengkap (RAL) dengan tiga jenis komposisi protein kedelai dan protein hidrolisat kaldu ayam. Perlakuan penambahan protein hidrolisat kaldu ayam A\ = penambahan kaldu ayam 75% (75% dari 100 mL), A2 = penambahan kaldu ayam 50% (50% dari 100 mL), dan A3 = penambahan kaldu ayam 25% (25% dari 100 mL) dan setiap perlakuan diulang lima kali. Parameter yang diamati dalam penelitian ini meliputi karakteristik fisik (viskositas, warna), karakteristik kimia (kadar protein, kadar lemak, padatan terlarut total), dan analisa sensori dengan uji hedonik. Hasil penelitian menunjukkan bahwa penambahan protein hidrolisat kaldu ayam berpengaruh nyata terhadap kadar protein, kadar lemak, dan total padatan terlarut yang dihasilkan kecap kedelai. Hasil penelitian menunjukkan bahwa perlakuan A3 (penambahan hidrolisat protein kaldu ayam 25%) dalam kecap kedelai adalah komposisi campuran berdasarkan penilaian panelis berdasarkan hasil evaluasi sensoris meliputi warna, aroma dan rasa.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kecap Kedelai, hidrolisat kaldu ayam
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	28 Jun 2022 01:34
Last Modified:	28 Jun 2022 01:34
URI:	http://repository.unsri.ac.id/id/eprint/72713

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