Skripsi

PROFILING SENYAWA VOLATIL PEMPEK IKAN TENGGIRI (SCOMBEROMORUS COMMERSON) KOMBINASI DENGAN IKAN KAKAP PUTIH (LATES CALCALIFER)

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Penilaian

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This study aims to determine the volatile compounds and their grouping in narrow-barred spanish mackerel fish pempek combined with barramundi based on differences in concentration using the SPME-GC/MS method. This study uses a descriptive quantitative method based on the average value and analyzed by Kruskal-Wallis. There were five treatments tested with three repetitions. The parameters used were sensory analysis, including hedonic aroma and taste tests, hedonic quality tests (aroma, taste, color and texture) and multiple pair discrimination tests and identification of volatile compounds in narrow-barred spanish mackerel fish pempek combined with barramundi. The results of the hedonic test showed that aroma had no significant effect, but taste had a significant effect. In the hedonic quality test, taste and color had a significant effect, while aroma and texture did not. The multiple pair discrimination test showed that aroma (P5) was significantly different at the 5% level, while aroma (P1), taste (P1), and taste (P5) did not show significant differences. PCA analysis showed that samples P2, P3, P4, and P5 overlapped, while P1 was separated, indicating similarity between samples. The same results were seen in PLS-DA analysis. VIP scores showed that P1 had a more dominant mackerel aroma, P5 produced a more dominant white snapper aroma, while P2, P3, and P4 produced new volatile marker compounds. Volatile compounds that contributed significantly (VIP score >1) included 1,3-propanedio, pentadecane, heptadecane, hexanal, pentanal, nonanal, bicycle(5.1.0), n-pentadecanol, (furan,2-penty), 6- tridecen-4-y, (1,3,6,-octatrie), toluene, isovaleraidehy, norphytane, and cyclobutanol

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002422	T171717	T1717172025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1717172025

Publisher

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

Collation

xvi, 71 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Pembuatan Pempek

Specific Detail Info

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Statement of Responsibility

MI

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