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EVALUASI KARAKTERISTIK KIMIA DAN SENSORIS KERUPUK KERITING DI KOTA PALEMBANG

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Curly-shaped fish crackers were one of the traditional food products from Palembang, South Sumatra, characterized by their crisp texture and distinctive fish flavor and aroma. Variations in quality among producers could have influenced the chemical characteristics and consumer preference levels of curly crackers. This study aimed to evaluate the chemical and sensory characteristics of curly crackers produced in Palembang, including moisture content, ash content, fat content, and protein content. The study used a non-factorial Completely Randomized Design (CRD) with one treatment factor, namely variations of curly crackers with 10 treatment levels. Each treatment was replicated three times. The data were analyzed using ANOVA, followed by the BNJ (HSD) test at a 5% significance level for chemical parameters, while the Friedman-Conover test was used for sensory parameters. The observed parameters included chemical characteristics (moisture, ash, fat, and protein content) and sensory characteristics (color, aroma, taste, crispness, and overall acceptance). The results showed that variations among producers had a significant effect on all chemical and sensory parameters. The moisture content ranged from 4.53–5.35%, ash content ranged from 2.02–3.94%, fat content ranged from 14.90–18.58%, and protein content ranged from 13.53–22.39%. The sensory evaluation results indicated that there were differences in panelists' preference levels for color, aroma, taste, and crispness. The best overall sample was sample C, which had the highest panelist acceptance, while samples F and I had the lowest scores. Differences in acceptance were influenced by raw material composition, processing methods, and the expansion ability of the crackers during frying.

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Detail Information

Series Title

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Call Number

T2013882026

Publisher

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

Collation

xi, 87 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.307

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 Pertanian
Makanan dan Produk Makanan
Kerupuk Keriting

Specific Detail Info

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Statement of Responsibility

MI

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