Skripsi

PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS “OTAK-OTAK IKAN LELE” (CLARIAS SP.)

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This research aimed to study effect of tapioca addition on physical, chemical and sensory characteristics of otak-otak ikan lele. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 20%, 30%, 40%, 50%, and 60%). Observed parameters were physical characteristic (texture), chemical characteristic (water content and ash content), and sensory characteristic (aroma, taste and texture). Results showed that tapioca addition had a significant effect on texture, water content, ash content and sensory (texture). Tapioca addition increased texture, but decreased water and ash content of “otak-otak ikan lele”. Sensory tests of texture showed A3 (30% tapioca) treatment was most preferred by panelist with hedonic scores 3,16 and fullfield the SNI 7757:2013 for water content of max. 60%.

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Availability

Detail Information

Series Title

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Call Number

T1567652024

Publisher

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

Collation

xiv, 165 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.940 7

Content Type

Text

Media Type

unmediated

Carrier Type

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Edition

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Subject(s)

Teknologi pangan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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