Skripsi

KARAKTERISTIK KIMIA DAN SENSORIS SERBUK MINUMAN DARI COKLAT DAN HIDROLISAT PROTEIN IKAN NILEM

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This study aims to determine the effect of different concentrations of HPI in nilem (Osteochilus vittatus) on the chemical and sensory characteristics of beverage powder. This study was conducted using a randomized block design (RBD) with 4 treatment levels and 3 replicates, namely HPI concentrations of 10%, 20%, 30%, and 40%. The parameters observed in this study were protein content, carbohydrate content, fat content, moisture content, ash content, amino acids, and hedonic test. The results showed that the moisture content ranged from 4,89% - 6,93%, ash content from 1,10% - 2,35%, fat content from 5,67% - 4,68%, protein content from 3,58% - 5,10%, carbohydrate content 82,19% - 83,50%, and the 5 highest amino acid values were L-Glutamic Acid (6231.45 mg/kg), L-Aspartic Acid 3403.23 mg/kg), L-Leucine (2834.78 mg/kg), L -Alanine (2505.77 mg/kg), and L-Lysine (2185.84 mg/kg). The energy content (kcal) of the beverage powder ranges from 117 - 121 kcal, with a protein content of 1 – 1,5g per 30g serving. The hedonic test parameters ranged from 3 - 7 for color, 3 - 7 for aroma, 3 - 7 for taste, and 2 - 7 for texture. The results of the study indicate that differences in the concentration of nilem protein hydrolysate have a significant effect on protein content and hedonic tests on taste parameters, but do not have a significant effect on moisture content, ash content, fat content, carbohydrate content, and hedonic tests on color, aroma, and texture parameters. The best results were obtained at a 30% HPI concentration, specifically treatment A3.

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Detail Information

Series Title

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Call Number

T2011702026

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2026

Collation

xvi, 62 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.370 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan, Jurusan Perikanan
Protein Makanan dari Ikan

Specific Detail Info

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Statement of Responsibility

MI

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