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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN DAGING IKAN GABUS (Channa striata)

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This study aimed to determine the effect of adding grounded snakehead fish (Channa striata) meat with different concentrations on the physicochemical and sensory characteristics of the “gandus” cake. This research was conducted in laboratory experiments and analyzed by randomized block design (RBD) analysis with one treatment factor, namely the concentration of snakehead fish meat consisting of 4 treatment levels (0%, 10%, 20% and 30%) with 3 replications. The parameters used consisted of chemical properties (water content, ash content), protein content, fat content, and carbohydrate content) physical analysis (elasticity test) and sensory analysis (appearance, color, texture, aroma, and taste). The results showed with the “gandus” cake with the addition of ground snakehead fish meat with different concentrations had a significant effect on water content (64,66 – 68,30%), protein content (3,48 – 6,59%), fat content (4,66 – 6,95%), and carbohydrate content (17,89 – 26,80%). But it has no significant affect on the ash Ash (0,39 – 0,56%). The results of physical research showed a significant effect on the elasticity test. The results of sensory analysis showed a significant effect on appearance, texture, aroma and taste, but had no significant on color.

Availability
Inventory Code Barcode Call Number Location Status
2107002328T50212T502122021Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T502122021
Publisher
Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvi, 71 hlm. : ilus. ; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
639.310 7
Content Type
Text
Media Type
unmediated
Carrier Type
unspecified
Edition
-
Subject(s)
Budidaya ikan air tawar
Prodi Teknologi Hasil Perikanan
Specific Detail Info
-
Statement of Responsibility
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No other version available

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