Skripsi

PROFILING SENYAWA VOLATIL PEMPEK IKAN TENGGIRI (Scomberomorus commersonii) KOMBINASI DENGAN IKAN PARANG-PARANG (Chirocentrus dorab)

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Penilaian

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This study aims to determine volatile compounds and their grouping in mackerel fish pempek combined with wolf herring fish based on differences in concentration using the SPME-GC/MS method. Five treatments were tested with three repetitions. The parameters used were sensory analysis, including hedonic tests of aroma and taste, hedonic quality tests (aroma, taste, color and texture), and pair differentiation tests. The results of the hedonic test showed that the scent had no real effect, and the taste had no effect. In the hedonic quality test, aroma, taste and color did not have a significant effect, while texture did not have a significant effect. The plural pair differentiation test showed that taste (P1) aroma (P5) and taste (P5) differed significantly at the level of 5%, while aroma (P1) showed no noticeable difference. PCA analysis showed that the PCA plot scores in P1, P2, P3, P4 samples were intersecting except for P5 samples, so it can be concluded that there are similarities in each sample. The results seen in the analysis of PLS-DA, VIP score showed that P1 and P2 samples intersected, and P3, P4 and P5 samples also intersected, so it can be concluded that there is similarity between volatile compounds in each sample. The VIP scores showed that P1 produced a more dominant mackerel aroma. In contrast, P5 produced a more dominant wolf herring fish aroma, while P2, P3 and P4 samples produced a combination of mackerel and wolf herring fish. Volatile compounds that contribute significantly (VIP score >1) include 3,5-Octadiene, Hexanal, Heptadecane, Carbonic acid, 2,4-Octadiene, Heptanal, Undecane, Pentanal, Butyl propione

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507006170	T185407	T1854072025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1854072025

Publisher

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

Collation

xviii, 61 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.907

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

-

Subject(s)

teknologi pembuatan makanan
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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