scholarly journals Pengaruh Jenis Ikan dan Metode Pembuatan Abon Ikan terhadap Karakteristik Mutu dan Tingkat Penerimaan Konsumen

2017 ◽  
Vol 2 (3) ◽  
pp. 244-256
Author(s):  
Huthaimah Huthaimah ◽  
Yusriana Yusriana ◽  
Martunis Martunis
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Significant Influence ◽  
Production Method ◽  
Fat Content ◽  
Ash Content ◽  
Quality Characteristic ◽  
Acceptance Test ◽  
Tuna Fish ◽  
Randomized Design

Abstrak.Abon ikan merupakan produk olahan hasil perikanan yang dibuat dari daging ikan, atau olahan ikan yang diberi bumbu. Abon diolah dengan cara perebusan, penggorengan, pengepresan atau pemisahan minyak. Produk yang dihasilkan mempunyai bentuk lembut, rasa enak, dan memiliki dayaawet yang relatif lama. Jenis ikan yang baik untuk pembuatan abon adalah jenis ikan yang mempunyai serat yang kasar dan tidak mengandung banyak duri. Pada proses pemasakan abon ikan, selain penggorengan juga dapat dilakukan dengan metode penyangraian. Kedua metode ini akan mempengaruhi karakteristik mutu organoleptik produk abon yang di hasilkan.Tujuan dari penelitian ini adalah untuk mengkaji pengaruh jenis ikan dan metode pembuatan abon ikan, terhadap karakteristik mutu dan organoleptik.Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan.Faktor pertama yaitu metode pembuatan (P) yang terdiri dari 2 taraf yaitu metode penggorengan (P1) dan metode penyangaraian (P2).Faktor kedua yaitu jenis ikan (I) yang terdiri dari 2 taraf yaitu ikan tuna (I1) dan ikan tongkol (I2).Dari dua faktor perlakuan diperoleh unit percobaan yang berjumlah 2x2= 4 perlakuan, sehingga didapatkan ulangan sebanyak 3 kali dan diperoleh 12 satuan percobaan. Analisis yang dilakukan meliputi: kadar air, kadar abu, kadar protein, kadar lemak, serta uji organoleptik berupa uji kesukaan (skala hedonik) terhadap warna, aroma, rasa dan tekstur. Hasil penelitian menunjukkan bahwa pada jenis ikan berpengaruh sangat nyata (P≤0,01) terhadap kadar lemak, organoleptik rasa dan tekstur. Sedangkan pada kadar air, kadar abu, organoleptik warna dan aroma berpengaruh tidak nyata (P0,05). Pada metode pembuatan berpengaruh sangat nyata (P≤0,01) terhadap kadar lemak, kadar abu, dan organoleptik warna, aroma, rasa dan tekstur sedangkan kadar protein berpengaruh nyata (P0,05). Interaksi antara jenis ikan dan metode pembuatan berpengaruh sangat nyata terhadap organoleptik warna, aroma, rasa dan tekstur, sedangkan kadar protein, kadar lemak dan abu berpengaruh tidak nyata (P0,05).EFFECTS OF THE METHODS USED IN SHREDDED FISH PROCESSING ON QUALITY CHARACTERISTICS AND LEVEL OF CUSTOMERS’ ACCEPTANCE     Abstract Shredded fish one of processed fishery products made from fish meat or processed fish which are added with some additional ingredients. Shredded is processed by boiling, frying, pressing, or oil separation. This process produces a soft, tasty, and durable product. The species of fish that are suitable for this process are fish which have crude fiber and little pin bone. There are two common ways that can be used to make shredded fish i.e. frying or roasting. The use of these two methods will affect quality characteristic of organoleptic produced by the product. This study aimed at finding out the effects of types of methods and fish used in the process of making shredded fish. The experimental design employed in this study was Completely Randomized Design (CRD) with two factors. The first factor was production method (P) which consists of 2 levels i.e. frying method (P1) and roasting method (P2). The second factor was the species of fish (I) consisting two level i.e. Tuna fish (II) and Tongkol (another type of tuna) Fish. From two treatment factors, there were 2 x 2 = 4 treatment units, so there was 3 replications which resulted 12 experiment units. The analyses covered several components i.e. water content, ash content, protein content, fat content, as well as organoleptic test in a form of food acceptance test (hedonic scale) towards color, aroma, taste, and texture. The results showed that the types of fish used give significant effect (P≤0.01) on fat content, organoleptic taste, and texture. In addition, water content, ash content, organoleptic color and aroma have insignificant correlation (P0.05). The method used also showed significant influence (P≤0.01) towards fat content, ash content, and organoleptic of color, aroma, taste and texture, Besides, protein content also had significant influence (P0.05). The interaction between the species of fish and the processing method showed a significant influence on organoleptic of color, aroma, taste, and texture. Meanwhile, protein content, fat content, and ash content did not give significant influence (P0.05). 

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

scholarly journals PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (2) ◽  
pp. 140
Author(s):  
I Dewa Gede Dwi Agastia Utama ◽  
Ni Wayan Wisaniyasa ◽  
I Wayan Rai Widarta
Keyword(s):  
Tensile Strength ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

scholarly journals Effects of Addition of Skipjack Meat to Water Levels, Protein Levels and Ash Levels of Floss Sweet Corn

2020 ◽  
Vol 4 (1) ◽  
pp. 15-20
Author(s):  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sweet Corn ◽  
Ash Content ◽  
Water Levels ◽  
Tuna Fish ◽  
Protein Levels ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to determine the concentration of tuna fish that can produce shredded which has good quality. The method used in this study was a completely randomized design (RAL) with 3 treatments and 3 replications. The treatments in this study were A1 (375 g of skipjack meat) A2 (250 g of skipjack meat) and A3 (125 g of skipjack meat). The results of this study resulted that A3 treatment with a concentration of 125 g of skipjack fish meat provided good quality fish with a water content of 7,17%, ash content of 2,72% and protein content of 33,22%.

scholarly journals Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

2021 ◽  
Vol 10 (1) ◽  
pp. 153
Author(s):  
Ika Septiana ◽  
Luh Putu Trisna Darmayanti ◽  
I Made Sugitha
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

scholarly journals PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR

2019 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Ni Putu Putri Dewanty Saraswati ◽  
I Gusti Ayu Ekawati ◽  
I Nengah Kencana Putra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.

scholarly journals PENGARUH TEKNIK DAN WAKTU PENGGORENGAN NON VAKUM DAN VAKUM TERHADAP KARAKTERISTIK ORGANOLEPTIK, DAN KIMIA TUMPI-TUMPI TUNA (Thunnus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
Yulis Adrianti ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Frying Time ◽  
Tuna Fish ◽  
Average Value ◽  
Vacuum Frying

The Effect of Comparison of Seaweed (Eucheuma cottonii) and Flying Fish (Decapterus spp.) In Production of crackers to Organoleptic, Physical and Chemistry AnalysisABSTRACT          This study aims to determine the effect of non-vacuum and vacuum frying techniques and time on the organoleptic and chemical characteristics of tumpi-tumpi tuna (Thunnus sp.). This study used a randomized block design (RBD) with two treatment factors namely the first factor is a frying technique consisting of two levels, namely non-vacuum frying techniques and vacuum frying techniques. The second factor is frying time consisting of three levels is (ten minutes), T2 (twenty minutes), dan T3 (thirty minutes). Organoleptic tests include color, scent, taste, and texture, while chemical testing uses the method BSN 01-2354.2-2006 include water content, ash content, fat content, and carbohydrate content. Based on the results of the research test, showed that the effect of the technique and the time of non-vacuum and vacuum frying on the organoleptic test is color with an average value of 6,46, aroma with an average value of 6,13, taste with an average value of 5,81, and texture with an average value of 5,45. While the proximate test results that the best water content is in the V1T3treatment with an average value of 3,05%, the best ash content is in the V0T3treatment with an average value of 5,27%, the best fat content is in the V0T3treatment with an average value of 14,18%, the best protein content was found in the V1T3treatment with an average value of 13,21%, and carbohydrate content was found in the V0T3treatment with an average value of 65,51%. The conclusion of this research is the effect of the technique and non-vacuum and vacuum frying time have a very significant effect, while the interaction has no significant effect on organoleptic values. While the best proximate test result was found in V0T3treatment with an average value of ash content of 5,27%, the fat content of 14,18%, carbohydrate 65,51%, and for water and protein content of the best treatment was found in V1T3with successive value according to 3,05% and 13,21%. Keywords: Tuna fish (Thunnus sp.), non-vacuum, vacuum, tumpi-tumpi, organoleptic, dan chemistry ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap karakteristik organoleptik dan kimia tumpi-tumpi tuna (Thunnus sp.). Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor pertama teknik penggorengan yang terdiri dari 2 taraf yaitu teknik penggorengan non vakum (V0) dan teknik penggorengan vakum (V1). Faktor kedua adalah waktu penggorengan yang terdiri dari 3 taraf yaitu T1 (10 menit), T2 (20 menit), dan T3 (30 menit). Uji organoleptik meliputi warna, aroma, rasa, dan tekstur, sedangkan uji kimia menggunakan metode BSN 01-2354.2-2006 meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap uji organoleptik yaitu warna dengan nilai rata-rata 6,46, aroma dengan nilai rata-rata 6,13, rasa dengan nilai rata-rata 5,81, dan tektur dengan nilai rata-rata 5,45. Sedangkan hasil uji proksimat yaitu kadar air terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 3,05%, kandungan kadar abu terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 5,27%, kandungan kadar lemak terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 14,18%, kandungan kadar protein terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 13,21%, dan kandungan kadar karbohidrat terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 65,51%. Kesimpulan pada penelitian ini adalah pengaruh teknik dan waktu penggorengan non vakum dan vakum berpengaruh sangat nyata, sedangkan pada interaksi berpengaruh tidak nyata pada nilai organoleptik sedangkan hasil uji proksimat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata kadar abu 5,27%,  kadar lemak 14,18%, karbohidrat 65,51% dan untuk kadar air, dan kadar protein perlakuan terbaik terdapat pada V1T3 dengan nilai berturut-turut 3,05%, dan 13,21%..Kata kunci: Ikan tuna (Thunnus sp.), non vakum, vakum, tumpi-tumpi, organoleptik, dan kimia 

scholarly journals PENGARUH KONSENTRASI GARAM TERHADAP UJI ORGANOLEPTIK KIMIA KEONG KOWOE (Pila ampullacea) PINDANG SELAMA PENYIMPANAN

2019 ◽  
Vol 2 (2) ◽  
pp. 189
Author(s):  
Eko Bramatya ◽  
Mohamad Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Salt Concentration ◽  
Storage Time ◽  
Mean Value ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Design ◽  
And Storage

ABSTRACT          The aims of this study was to determine the effect of salt concentration on the organoleptic test of the chemical snail kowoe (pila ampullacea) pindang during storage. This research was conducted at the Laboratory of Fisheries Technology Department of the Faculty of Fisheries and Marine Sciences, University of  Halu Oleo (UHO). This study used a completely randomized design (CRD) consisting of salting with a concentration of 8%, salting with a concentration of 19%, and salting with a concentration of 27% with three replications. Based on the results of the study on the effect of salt concentration showed that the highest taste value at treatment N1 was 6 (quite like), the highest water content in treatment N3 was 82.60%, ash content at N3 treatment was 7.19%, protein content in treatment N1 was 14.30%, fat content at N1 treatment was 1.18% and carbohydrate content in N3 treatment was 6.53%, the effect of storage time showed that the highest water content in treatment T1 was 79.03%, ash content in T3 treatment was 6.39%, protein content in treatment T1 was 12.35% , fat content in treatment T1 was 0.93% and carbohydrate content in treatment T1 was 5.79% and the interaction of salt concentration and storage time showed that the mean value of appearance, smell, taste and texture was obtained the highest value in a row ie at N1T1 treatment of 5 (enough likes), N1T1 treatment is 5 (quite like), N1T2 treatment is 7 (likes), N1T1 treatment is 5 (likes), as long as n the water content, ash, protein, fat and carbohydrate obtained the highest levels in a row namely at N3T1 treatment of 83.34%, N3T3 treatment at 7.23%, N1T1 treatment at 14.44%, at N1T1 treatment at 1.18% and N3T1 treatment at 6.87%. Keywords: Kowoe Snail, Salting, Proximate, Organoleptic ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap uji organoleptik kimia keong kowoe (Pila ampullacea) pindang selama penyimpanan. Penelitian ini dilaksanakan di Laboratorium Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan UniversitasHalu Oleo (UHO).Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri penggaraman dengan konsentrasi 8%, penggaraman dengan konsentrasi 19%, dan penggaraman dengan konsentrasi 27% dengan tiga kali ulangan. Berdasarkan hasil penelitian terhadap pengaruh konsentrasi garam menunjukkan bahwa nilai rasa tertinggi pada perlakuan N1 sebesar 6 (cukup suka), kadar air tertinggi pada perlakuan N3 sebesar 82.60%, kadar abu pada perlakuan N3 sebesar 7.19%, kadar protein pada perlakuan N1 sebesar 14.30%, kadar lemak pada perlakuan N1 sebesar 1.18% dan kadar karbohidrat pada perlakuan N3 sebesar 6.53%, pengaruh lama penyimpanan menunjukkan bahwa kadar air tertinggi pada perlakuan T1 sebesar 79.03%, kadar abu pada perlakuan T3 sebesar 6.39%, kadar protein pada perlakuan T1 sebesar 12.35%, kadar lemak pada perlakuan T1 sebesar 0.93% dan  kadar karbohidrat  pada perlakuan T1 sebesar 5.79% dan interaksi konsentrasi garam dan lama penyimpanan menunjukkan bahwa rerata nilai rupa, bau, rasa dan tekstur diperoleh nilai tertinggi berturut-turut yakni pada perlakuan N1T1 sebesar 5 (cukup suka), perlakuan N1T1 sebesar 5 (cukup suka), perlakuan N1T2 sebesar 7(suka), perlakuan N1T1 sebesar 5 (cukup suka), sedangkan kadar air, abu, protein, lemak dan karbohidrat diperoleh kadar tertinggi berturut-turut yakni  pada perlakuan N3T1 sebesar 83.34%, perlakuan N3T3 sebesar 7.23%, perlakuan N1T1 sebesar 14.44%, pada perlakuan N1T1 sebesar 1.18% dan perlakuan N3T1 sebesar 6.87%.Kata kunci: Keong Kowoe, Penggaraman, Proksimat, Organoleptik

scholarly journals Pengaruh Konsentrasi Natrium Metabisulfit Dan Lama Perendaman Terhadap Mutu Keripik Kentang

2020 ◽  
pp. 1-7
Author(s):  
Sanggam Dera Rosa Tampubolon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Immersion Time ◽  
Fat Content ◽  
Ash Content ◽  
Sodium Metabisulfite ◽  
Content Increase ◽  
Soaking Time ◽  
Randomized Design

This study aims to determine the effect of the concentration and duration of soaking of Sodium Metabisulfite on the quality of potato chips. The study was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor concentration of Sodium Metabisulfite with the code N, consists of 4 levels, namely: N0 = 0% (control), N1 = 1%, N2 = 2% and N3 = 3%. The second factor of the immersion time with the code L, consists of 4 levels, namely: L0 = 0 minutes (control), L1 = 30 minutes, L2 = 60 minutes and L3 = 90 minutes. Data analysis was performed with LSR (Least Significant Ranges) test.The results showed that the concentration of Sodium Metabisulfite had a significantly different effect (P <0.01) on water content, ash content, protein content, and fat content. The higher the concentration of Sodium Metabisulfite, the fat content decreases, while the water content, ash content, and protein content increase. Soaking time gave a very significant effect (P <0.01) on the water content, ash content, protein content, and fat content. The longer the immersion time, the higher water content, and fat content while protein content, fat content content decrease. The interaction between Sodium Metabisulfite Concentration and soaking time had a very significant effect (P <0.01) on ash content.

Sign in / Sign up

Export Citation Format

Share Document