Skripsi

KARAKTERISTIK FISIK DAN KIMIA TERASI BUBUK INSTAN DENGAN APLIKASI PENGERINGAN

---

Penilaian

---

The objective of this research was to study the effect of drying time on the characteristics of instant shrimp paste powder from different treatments. The research was conducted in November to November 2020 at the at the Laboratory of Agricultural Chemistry and Laboratory of Sensory Evaluation, Agricultural Faculty, University of Sriwijaya. The research used a Non-factorial Completely Randomized Design (CRD) with one single factor namely the difference in drying time (10, 20, 30, 40, 50, and 60 minutes).The experiment was conducted in triplicates. The observed parameters in thisincludes physical analysis (powder grain size and solubility), chemical analysis (moisture content, ash content, protein content and fat content).The results showed that the difference in drying time had a significant effect on physical properties (powder grain size) and chemical properties (moisture content, ash content, protein content and fat content), but had no significant effect on physical properties (solubility). The observations in this study indicate that A2 treatment (drying time of 20 minutes) is the best treatment. The results obtained in this study were the average moisture content (1.06%), ash content (1.56%), protein content (42.31%), fat content (1.50%) and with an average average powder grain size (0.36 μm), solubility (52.33%). Keywords : shrimp paste powder, drying time. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh pada lama waktu pengeringan terhadap karakteristik terasi bubuk instan dari perlakuan yang berbeda. Penelitian ini dilaksanakan pada bulan November 2020 sampai November 2020 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris Jurusan Teknologi Pertanian, Fakultas Pertanian, UniversitasSriwijaya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non factorial dengan satu factor yaitu perbedaan lama waktu pengeringan (10, 20, 30,, 40, 50, dan 60 menit). Penelitian ini dilakukan dengan 3 (tiga) kali ulangan. Parameter yang diamati meliputi analisa fisik (ukuran butiran bubuk dan kelarutan), analisa kimia (kadar air, kadar abu, kadar protein dan kadar lemak). Hasil penelitian menunjukkan bahwa perbedaan lama waktu pengeringan yang dilakukan berpengaruh nyata terhadap sifat fisik (ukuran butiran bubuk) dan sifat kimia (kadar air, kadar abu, kadar protein dan kadar lemak), akan tetapi berpengaruh tidak nyata terhadap sifat fisik (kelarutan). Hasil pengamatan pada penelitian ini menunjukkan bahwa perlakuan A2 (lama waktu pengeringan 20 menit) merupakan perlakuan terbaik. Hasil yang didapatkan pada penelitian ini adalah dengan rata-rata kadar air (1,06%), kadar abu (1,56%), kadar protein (42,31%), kadar lemak (1,50%) dan dengan rata-rata ukuran butiran bubuk (0,36 μm), kelarutan ( 52,33%). Kata kunci : terasi bubuk, waktu pengeringan.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001871	T52814	T528142021	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T528142021

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian., 2021

Collation

xv, 39 hlm.; ill.; 28 cm.

Language

Indonesia

ISBN/ISSN

-

Classification

641.307

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Perikanan
Terasi bubuk

Specific Detail Info

-

Statement of Responsibility

TUTI

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment