The Sriwijaya University Library

  • Home
  • Information
  • News
  • Help
  • Librarian
  • Login
  • Member Area
  • Select Language :
    Arabic Bengali Brazilian Portuguese English Espanol German Indonesian Japanese Malay Persian Russian Thai Turkish Urdu

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

{{tmpObj[k].text}}
Image of KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN SURIMI.

Text

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN SURIMI.

Rosyidah, Kanthi - Personal Name;

Penilaian

0,0

dari 5
Penilaian anda saat ini :  

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.


Availability
Inventory Code Barcode Call Number Location Status
2307005457T124105T1241052023Central Library (Referens)Available
Detail Information
Series Title
-
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
-
Classification
664.707
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Perikanan
Specific Detail Info
-
Statement of Responsibility
SEPTA
Other version/related

No other version available

File Attachment
  • KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN SURIMI.
Comments

You must be logged in to post a comment

The Sriwijaya University Library
  • Information
  • Services
  • Librarian
  • Member Area

About Us

As a complete Library Management System, SLiMS (Senayan Library Management System) has many features that will help libraries and librarians to do their job easily and quickly. Follow this link to show some features provided by SLiMS.

Search

start it by typing one or more keywords for title, author or subject

Keep SLiMS Alive Want to Contribute?

© 2025 — Senayan Developer Community

Powered by SLiMS
Select the topic you are interested in
  • Computer Science, Information & General Works
  • Philosophy & Psychology
  • Religion
  • Social Sciences
  • Language
  • Pure Science
  • Applied Sciences
  • Art & Recreation
  • Literature
  • History & Geography
Icons made by Freepik from www.flaticon.com
Advanced Search