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KARAKTERISTIK SAUS JEROAN CUMI-CUMI (Loligo sp) DENGAN PENAMBAHAN KARAGENAN SEBAGAI STABILIZER

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Penilaian

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This study aims to determine the characteristics of squid (Loligo sp) viscera sauce with the addition of carrageenan as a stabilizer. This study used a randomized block design for parametric statistical data analysis and Kruskal-wallis method for non-parametric statistical data analysis. In this experiment, there were 4 treatments with 3 replications. The parameters used consisted of chemical parameters (moisture content, ash content, protein content, and carbohydrate content), physical analysis (viscosity and total dissolved solids) and sensory analysis (appearance, aroma, taste and consistency). The results showed that the squid offal sauce with the addition of carrageenan had a significant effect on moisture content, ash content, protein content, carbohydrate content, viscosity and total dissolved solids. The sensory analysis results showed that the treatment had a significant effect on the appearance and consistency values, but had no significant effect on smell and taste values of the resulting squid viscera sauce

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001154	T39202	T392022020	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T392022020

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2020

Collation

xv, 74 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.5

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Jurusan Teknologi Hasil Perikanan
Saus Jeroan Cumi -cumi

Specific Detail Info

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Statement of Responsibility

AA

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