Skripsi

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS ”NUGGET IKAN LELE” (Clarias sp.) DENGAN PERBEDAAN KONSENTRASI TAPIOKA

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This research aimed to determine effect of differences in tapioca concentration on physical, chemical and sensory characteristics of ikan lele nuggets. This research used a non-factorial Completely Randomized Design (CRD) with six differences of tapioca concentration (5%, 10%, 15%, 20%, 25%, and 30%). Each treatment was repeated three times. Observed parameters were physical characteristics (hardness), chemical characteristics (moisture content and ash content) and sensory characteristics (aroma, taste and texture). Results of this research showed that differences in tapioca concentration had a significant effect on hardness, water content, ash content and sensory (aroma, taste, and texture). Differences in tapioca concentration increased hardness but decreased water content and ash content of ikan lele nuggets. The sensory test of taste and texture showed that the panelists liked A3 treatment (15% tapioca) with a taste hedonic score of 3.32 and a texture hedonic score of 3.24. Moreover A3 treatment fulfilled SNI 7758:2013 fish nuggets for water content of 59,79% and ash content of 2,21%.

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Detail Information

Series Title

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Call Number

T1567662024

Publisher

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

Collation

xv, 50 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.940 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Ikan Lele (Clarias sp.) – Pengolahan

Specific Detail Info

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Statement of Responsibility

KA

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