Skripsi

PENGARUH BAHAN PENGASAM TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS CUKO PEMPEK

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Penilaian

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This study aimed to determine the effect of concentration and type of acidifier on the physical, chemical and sensory characteristics of cuko pempek. This study used Factorial Completely Randomized Design (CRD) with 2 treatment factors, namely the use of type and concentration of acidifier. Each treatment was repeated three times. Parameters observed included physical characteristic (viscosity), chemical characteristics (total acid, pH, and total soluble solids) and sensory characteristics (aroma and taste). The type of acidifier had a significant effect on pH, total soluble solids, viscosity, and sensory characteristics (aroma and taste). The concentration of acidifier significantly influenced pH, total soluble solids, total acid and sensory characteristics (aroma and taste). The interaction between type and concentration of acidifier had a significant effect on total soluble solids. The treatment most preferred by the panelists was A2B1 (5% kandis acid) with the largest taste favorability score of 3.08. Panelists preferred cuko pempek with total acid content of 30.10%, pH of 3.49 and total soluble solids of 35.1°Brix.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407001913	T141962	T1419622024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1419622024

Publisher

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

Collation

xiv, 56 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Cuko Pempek

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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