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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN SURIMI.

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Penilaian

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This study aims to determine the effect of different concentrations of commercial surimi on the sensory, physical and proximate characteristics of gandus cakes. This research method uses group randomized design (RAK) with treatment of different concentrations of surimi with 4 levels (P1 0% without the addition of surimi, P2 5% addition of surimi, P3 10% addition of surimi and P4 15% addition of surimi) and repeated 3 times. The parameters of this treatment include chemical tests (water content, ash content, fat content, protein content and carbohydrate content), physical analysis (elasticity and degree of whiteness) and sensory analysis (appearance, color, texture, aroma and taste). The results of chemical analysis showed a significant effect on ash content, protein content and carbohydrate content but no significant effect on moisture content and fat content. Ash content ranged from 1.27% to 1.62%. The value of protein content ranged from 3.62% to 1.62%. Carbohydrate content ranged from 21.67% to 15.55%. The results of physical analysis had no significant effect on texture (chewiness) and degree of whiteness. The results of sensory analysis had a significant effect on taste but had no significant effect on appearance, color, texture and aroma. The best treatment obtained based on the value of sensory analysis is in the P3 treatment. Keywords: Surimi, gandus cake, physicochemical, sensory.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307005457	T124105	T1241052023	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T1241052023

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xvi, 36 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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