Skripsi

PENGARUH KONSENTRASI GARAM TERHADAP KARATERISTIK SENSORI DAN FISIK PEDE IKAN PATIN (PANGASIUS HYPOPTHALMUS) MURATARA, SUMATERA SELATAN

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Penilaian

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Effect of Salt Concentration on The Sensory and Physical Characteristics of Pede Catfish (Pangasius hypopthalmus) Muratara, South Sumatera. This research aimed to analyze the use of lower salt concentrations on the sensory and physical characteristics of pede catfish from Muratara. The method employed in this study was a Complete Randomized Design (CRD) with three salt concentration levels (20%, 30%, and 40%). Parameters observed in the physical test were whiteness, lightness, and hue. Meanwhile, in the organoleptic analysis, parameters included flesh color, overall color, aroma, texture, salty taste, and sour taste. Based on the physical analysis, whiteness values ranged from 38.21% to 41.38%, lightness from 40.95% to 44.44% (flesh color), 42.70% to 45% (overall color), and hue from 81o to 84.33o . Organoleptic testing yielded flesh color scores of 2.6 to 3.4, overall color scores of 2.64 to 3.04, aroma scores of 3.92 to 4.04, texture scores of 3.6 to 4, salty taste scores of 1.96 to 3.12, and sour taste scores of 1.84 to 1.96. The different salt concentrations did not significantly affect the physical characteristics of whiteness, lightness, and hue in pede catfish. However, salt concentration did significantly impact flesh color and salty taste. From this research, it can be concluded that the best treatment was A2 with a salt concentration of 30%. Keywords: Fermentation, sensory, salt concentration, catfish pedeALDI WIDIYANTO. Pengaruh Konsentrasi Garam Terhadap Karakteristik Sensori dan Fisik Pede Ikan Patin (Pangasius hypopthalmus) Muratara Sumatera Selatan (Dibimbing oleh SUSI LESTARI). Penelitian ini bertujuan untuk menganalisis penggunaan garam yang lebih rendah terhadap karakteristik sensoris dan fisik pada pede ikan patin Muratara. Metode yang digunakan pada penelitian ini adalah metode RAL (Rancangan Acak Lengkap) dengan 3 taraf konsentrasi garam (20%, 30% dan 40%). Parameter yang diamati dalam uji fisik yaitu adalah whiteness, lightness, dan hue. Sedangkan pada analisis uji organoleptik adalah warna daging, warna keseluruhan, aroma, tekstur, rasa asin dan rasa asam. Berdasarkan hasil analisis fisik menunjukkan nilai whiteness antara 38,21%-41,38%, lightness 40,95%-44,44% (warna daging), 42,70%-45% (warna keseluruhan) dan hue 81o -84,33o . Pada uji organoleptik dengan nilai warna daging 2,6-3,4, warna keseluruhan 2,64-3,04, aroma 3,92-4,04, tekstur 3,6-4, rasa asin 1,96-3,12 dan rasa asam 1,84-1,96. Pelakuan perbedaan konsentrasi garam tidak berpengaruh nyata terhadap karakteristik fisik pada whiteness, lightness dan hue pede ikan patin. Tetapi perlakuan garam berpengaruh nyata terhadap warna daging, dan rasa asin. Dari hasil penelitian ini dapat disimpulkan bahwa perlakuan terbaik yaitu pada A2 dengan konsentrasi garam 30% Kata kunci: Fermentasi, sensori, konsentrasi garam, pede ikan patin

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507000069	T163443	T1634432025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1634432025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian., 2025

Collation

vi, 52 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

597.407

Content Type

Text

Media Type

-

Carrier Type

-

Edition

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Subject(s)

Ikan patin
Prodi Teknologi Hasil Perikanan, Jurusan Perikanan

Specific Detail Info

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Statement of Responsibility

MI

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