Skripsi

PENGARUH PENAMBAHAN BUAH JAMBU METE (Anacardium occidentale) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK DAGING ANALOG

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Penilaian

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This study aims to determine the effect of cashew fruit meat on the physical, chemical and organoleptic characteristics of analog meat. This study used a non-factorial Completely Randomized Design (CRD) method consisting of 5 treatments.. Each treatment was repeated 3 times. Treatment factors include the concentration of cashew fruit added as follows 80% cashew fruit, 90% cashew fruit, 100% cashew fruit, 110% cashew fruit, 120% cashew fruit. The parameters observed in this study were sensory characteristics using hedonic preference test including (texture and color), chemical characteristics (moisture content and protein content), and physical characteristics including (hardness and color). The results showed that the addition of cashew fruit to the analog meat significantly affected the organoleptic test (color), physical characteristics (L*, b*, and hardness), and chemical characteristics (moisture content). However, it did not significantly affect the organoleptic test (texture), a*, and protein content. The best treatment was A5 with 120% cashew fruit addition concentration. Keywords: analog meat, concentration, and cashew fruit

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002635	T143641	T1436412024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1436412024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xi, 57 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Buah Jambu Mete

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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