Skripsi

KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DENGAN PENAMBAHAN PENSTABIL GUAR GUM

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Penilaian

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This study aims to determine the physicochemical and sensory characteristics of squid viscera sauce with the addition of guar gum as a stabilizer. This study was conducted experimentally in the laboratory using a Randomized Block Design (RBD) method. This study used different guar gum concentrations treatment (0,10%, 0,15% and 0,20%) with data retrieval as many as three times repeat. The parameters analyzed in this study among other physical analysis is viscosity.Chemical analysis of the proximate test (water content, ash content, protein, and carbohydrates) and sensory test. Based on the results, the difference in the addition of guar gum concentrations effect has asignificant effect on viscosity, protein content, water content, ash content, carbohydrate as well as and the test sensory appereance and colour but has not significant effect on ash content and sensory tet of taste and aroma. The best treatment for physicochemical characteristics in this study was viscera sauce with 20% guar gum can increase the viscocity parameters, carbohydrate content, ash, consistency and reduce water content.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307000069	T88566	T885662023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T885662023

Publisher

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

Collation

xv, 45 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.507

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Teknologi Pembuatan Bumbu Masakan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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