Skripsi

PENGARUH PENAMBAHAN LABU KUNING (CURCUBITA MOSHCATA) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS BAKSO IKAN

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Penilaian

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This study aimed to determine the effect of pumpkin addition on physical, chemical and sensory characteristics fish balls. This research used a Non-Factorial Completely Randomized Design with six factors. The treatment factor was of yellow pumpkin addition. Each treatment was repeated three times. Observed parameters were physical characteristic (hardness), chemical characteristics (water content and ash content), and sensory characteristics (aroma, taste, texture, and color). The results showed that the addition of yellow pumpkin had a significant effect on physical characteristics (hardness), chenimal characteristics (water content and ash content), and sensory characteristics (taste, texture, and color). Based on the quality requirements for water and ash content for fish balls (SNI 01-7266 2014), this research determined that the best treatment, (A2:100% catfish meat: 10% yellow pumpkin) with a water content of 63.63% and an ash content of 1.93%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407004291	T150632	T1506322024	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1506322024

Publisher

Indralaya : ., 2024

Collation

xi, 83 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.907

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

labu kuning
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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