Skripsi

EVALUASI MUTU CUKO DARI BEBERAPA RESTORAN PEMPEK DI KOTA PALEMBANG

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his study aimed to determine the quality characteristics (physical, chemical, and sensory) of cuko from several pempek restaurants in Palembang City. This study used statistical analysis of non-factorial Randomized Group Design (RGD). This study used a non-factorial Completely Randomized Design (CRD) of cuko from several pempek restaurants in Palembang City consisting of 7 levels, so that 7 treatments were obtained and each treatment was repeated 3 times. The parameters observed in this study included physical (viscosity), chemical (pH, total sugar, and total acid), and sensory characteristics (taste). The results of this study showed that cuko pempek samples from pempek restaurants had different physical (viscosity), chemical (pH, total sugar and total acid) and sensory (taste) characteristics. Based on the sensory test, the cuko pempek samples that had the highest hedonic score values were cuko pempek samples A and B. Keywords: quality, cuko pempek, pempek restaurant

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Detail Information

Series Title

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Call Number

T1510312024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xiii, 94 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.070 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Cuko Pempek

Specific Detail Info

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Statement of Responsibility

KA

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