Andini Fitria, 14.302.0212 (2018) PENGARUH SUHU PENGERINGAN DAN SUBSTITUSI RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK DENDENG GILING IKAN LELE DUMBO (Clarias gariepinus). Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
Terms dendeng is one of the processed meat products traditionally made from ground meat added with palm sugar and other spices. The purpose of this research was to determine the effect of drying temperature and addition of seaweed on the characteristics of ground dendeng of africansharptooth catfish. The research method were conducted two stages, namely preliminary research and main research. Preliminary research which conducted were analyzing water content, protein content, fat content in raw materials and determining the best formulation. The main research were to determined the effect of drying temperature and seaweed substitution using a randomized block design (RBD). The treatment design consisted of 2 factors, that were factor S (drying temperature) and factor R (substitution of seaweed). The response design consisted of organoleptic response, chemical response, microbiological response, and physical response to the selected sample. The results of the preliminary research showed that the selected formulation was formulation one, with protein content of 16.63%, water content of 78.03% and fat content of 4.70%. The results of the main research showed that the drying temperature and substitution of seaweed had no effect on the taste and water content of ground dendeng of africansharptooth catfish but affected the color, aroma, texture, protein, carbohydrate, and fat content of ground dendeng of africansharptooth catfish. Based on the results of the selection of the best sample, the selected sample was s2r1 (with drying temperature of 60℃ for 7 hours and the substitusion of seaweed 15%) with the average color value of 4.52, aroma value of 4.15, texture value of 3.83, flavor value 4.28, protein content of 38.24%, water content of 10.51%, fat content of 2.69%, carbohydrate content of 37.60%, total microbial of 3.50 x 102 CFU /ml, and hardness 3888,0 g force with the springiness 2,29%. Keywords: africansharptooh catfish, drying, seaweed, and ground dendeng
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2018 |
| Depositing User: | Irwan Kustiawan Kosasih |
| Date Deposited: | 09 Oct 2018 07:30 |
| Last Modified: | 09 Oct 2018 07:30 |
| URI: | http://repository.unpas.ac.id/id/eprint/38289 |
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