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PENGARUH PERBEDAAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN SENSORI PEDA KEONG SAWAH (PILA AMPULLACEA)

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Penilaian

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This research aims to determine salt addition effect to chemical and sensory characteristics of snail (Pila ampullacea) Peda. Randomized Block Design (RBD) is used to analyze data of water, ash, fat, protein, and peptide content. The experiment was repeated 3 times with 4 treatments. Chemical parameter was observed consist of water, ash, fat, protein, and peptide content. Sensory parameter comprises appearance, flavour, taste, and texture. The study is resulting that interpolation of various salt consentration to snail Peda give unsignificant effect to water content (43.33%-47.00%), fat content (10.33%-20.33%), protein content (15.9%-18.52%), and peptide content (0.19%-0.3%), but significally affect the ash content (23.5%-31.67%). Sensory analysis is showing that the salt addition is giving no significant effect toward appearance, flavour, and texture but taste is significally affected.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001030	T39351	T393512020	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T393512020

Publisher

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

Collation

xv, 45 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.407

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Jurusan Teknologi Hasil Perikanan
Peda Keong Sawah - Garam

Specific Detail Info

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Statement of Responsibility

AA

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