KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KERUPUK KEONG MAS (Pomacea canaliculata)

APRIYANI, APRIYANI and Widiastuti, Indah and Syafutri, Merynda Indriyani (2011) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KERUPUK KEONG MAS (Pomacea canaliculata). Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian bertujuan untuk mengetahui karakteristik fisik, kimia dan sensoris kerupuk keong mas (Pomacea canaliculata). Penelitian dilaksanakan pada bulan April sampai dengan Juli 2011 di Laboratorium Teknologi Hasil Perikanan Program Studi Teknologi Hasil Perikanan, Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian, Fakultas Pertanian dan Laboratorium Bioproses Jurusan Teknik Kimia, Fakultas Teknik, Universitas Sriwijaya. Rancangan yang digunakan dalam penelitian adalah Rancangan Acak Kelompok non faktorial dengan perbandingan komposisi daging keong mas (40%, 50%, 60%, 70% dan 80%) dengan air (60%, 50%, 40%, 30%, dan 20%) sebagai perlakuan dan setiap perlakuan diulang sebanyak tiga kali. Parameter yang diamati yaitu karakteristik fisik (tekstur, persentase pengembangan, lightness, chroma, hue), kimia (kadar air, abu, lemak, protein dan karbohidrat by difference), dan sensoris (aroma, warna, kerenyahan dan rasa). Hasil penelitian menunjukkan nilai rerata tekstur (kerenyahan) kerupuk keong mas berkisar antara 618,53 gf hingga 1735,87 gf, persentase pengembangan 44,17% hingga 117,67%, lightness 66,6% hingga 75,23%, chroma 9,21% hingga 13,73%, dan hue 79.23° hingga 89.27°. Rerata nilai kadar air berkisar antara 2,21% hingga 2,86%, kadar abu 1,39% hingga 3,03%, kadar lemak 5,99% hingga 11,45%, kadar protein 3,78% hingga 7,58%, dan kadar karbohidrat by difference 75,09 % hingga 86,64%. Hasil uji sensoris menunjukkan bahwa panelis menerima kerupuk keong mas dengan perlakuan B (daging keong mas 50% dan air 50%) dengan skor hedonik 2,8 (aroma), 3,24 (warna), 2,92 (kerenyahan) dan 3,12 (rasa). Perlakuan terbaik yaitu perlakuan B dengan perbandingan daging keong mas 50% dan air 50%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kerupuk Keong Mas
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:	24 Sep 2022 14:02
Last Modified:	24 Sep 2022 14:02
URI:	http://repository.unsri.ac.id/id/eprint/79402

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