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PENGARUH PENAMBAHAN KITOSAN TERHADAP DAYA SIMPAN KULIT PANGSIT DI SUHU RUANG

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This study aims to determine the best concentration of chitosan for the shelf life of dumpling skin which produces chemical characteristics, (moisture content, ash content, pH,) Sensory microbiology (Mold Number Test) preferred by the panelists. This study used 2 treatment factors, namely chitosan (A) with 4 levels of treatment, namely without the addition of chitosan, the addition of chitosan 1%, 2%, 3% and storage time (B) with 4 levels of treatment namely day 1, 2, 3, and 4. The data results were analyzed by means of parametric statistical analysis Randomized Block Design (RAK) with 3 repetitions. The parameters of this research include chemical analysis (moisture content and ash content, pH,) microbiological analysis (Mold Number Test) and sensory analysis (taste, color, texture, and mouthfeel using hedonic quality test). The chemical characteristics of the dumpling skin showed water content (34-43%), ash content (1.07-1.98%), and pH (6-6.6). The total yield of mold numbers was (0-4.6 cfu/ml). The results of the sensory analysis of dumpling skin with the addition of chitosan significantly affected the color, texture, and mouthfeel parameters. The best treatment was dumpling skin with the addition of chitosan into the dough based on all test parameters. keyword :dumpling skin, concentration, chitosan, storage time.

Availability
Inventory Code Barcode Call Number Location Status
2207004101T80079T800792022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T800792022
Publisher
Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya.,
Collation
xv, 46 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
668.607
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Perikanan
Specific Detail Info
-
Statement of Responsibility
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No other version available

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