PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp.) TERHADAP KUALITAS NUTRISI DAN PENERIMAAN SENSORIS MI BASAH

AGUSANDI, AGUSANDI and Supriadi, Agus and Lestari, Shanti Dwita (2013) PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp.) TERHADAP KUALITAS NUTRISI DAN PENERIMAAN SENSORIS MI BASAH. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tinta cumi-cumi terhadap kualitas nutrisi, fisik dan penerimaan sensoris mi basah. Penelitian ini dilaksanakan pada bulan Juli sampai September 2011 di Laboratorium Teknologi Hasil Perikanan, Laboratorium Nutrisi Makanan Ternak, dan Laboratorium Kimia Hasil Pertanian, serta Laboratorium Bioproses Teknik Kimia Universitas Sriwijaya. Rancangan percobaan yang digunakan berupa Rancangan Acak Lengkap (RAL) yang diulang sebanyak 3 kali. Faktor perlakuan dengan penambahan tinta cumi-cumi dengan konsentrasi 0%, 0,5%, 1%, 1,5% dan 2%. Parameter yang diamati meliputi uji kimia (kadar air, kadar protein, kadar abu dan kadar karbohidrat serta pkaroten), uji fisik (warna dan elongasi) dan sensoris (warna, aroma, tekstur, rasa dari hasil pengujian hedonik). Hasil penelitian menunjukkan bahwa penambahan tinta cumi-cumi berpengaruh nyata terhadap warna (lightness, chroma dan hue), kadar protein, kadar air, kadar karbohidrat, dan juga terhadap sensoris (warna dan rasa) mi basah. Penambahan tinta cumi-cumi menyebabkan warna mi basah menjadi hitam, meningkatkan elongasi, kadar protein, kadar air, kadar abu. Dari hasil penelitian ini perlakuan A3 (penambahan tinta cumi-cumi 1,5%) merupakan perlakuan terbaik dari hasil proksimat dan pengujian hedonik, dengan kandungan nutrisi meliputi kadar protein 7,107%, kadar air 52,57%, kadar karbohidrat 14,85%, kadar abu 0,34%,kadar p-karoten 169,89 ng, ciri fisik meliputi elongasi 72,67%, lightness 35,05, chroma 1,07, hue 127,67. Dan hedonik warna 4,25, aroma 4,28, tekstur 4,38, dan rasa 4,73.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cumi-cumi, Mi Basah
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	23 Sep 2022 07:35
Last Modified:	23 Sep 2022 07:35
URI:	http://repository.unsri.ac.id/id/eprint/79350

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