Skripsi

PENGARUH PERBEDAAN KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK “SOSIS IKAN LELE” (Clarias sp.)

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This research aimed to determine effect of different tapioca concentrations on characteristics of ikan lele sausage. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 15%, 20%, 25%, 30%, and 35%). Observed parameters were physical characteristic (hardness), chemical characteristics (water content and ash content), and organoleptic test (aroma, taste, and texture). Results showed a significant effect of different tapioca concentration on hardness, water content, ash content, and organoleptic tests (taste, aroma, texture). Increasing of tapioca concentration increased the value of hardness but decreased water and ash content. The sensory test of taste and texture showed that the panelists liked the A3 treatment (20% tapioca) with a taste hedonic score of (3,6) and a texture hedonic score (3,44), and the treatment fulfilled SNI 7755:2013 for water (max. 68%) and content and ash content (max. 2,5%). Keywords: ikan lele, tapioca, sausage

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Detail Information

Series Title

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Call Number

T1569882024

Publisher

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

Collation

ix, 86 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)

ikan lele
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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