UMM Institutional Repository

PENGARUH PENAMBAHAN TEPUNG ATC (ALKALI TREATED COTTONII) DAN EKSTRAK DAGING BUAH NAGA TERHADAP KUALITAS FISIK DAN KIMIA SOSIS IKAN GABUS (SNAKE HEAD)

Wimalasari, Arum (2018) PENGARUH PENAMBAHAN TEPUNG ATC (ALKALI TREATED COTTONII) DAN EKSTRAK DAGING BUAH NAGA TERHADAP KUALITAS FISIK DAN KIMIA SOSIS IKAN GABUS (SNAKE HEAD). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (200kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (275kB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (252kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (399kB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (130kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (1MB)

Abstract

Sausage is a food product made from ground meat mixed with herbs or spices which are then inserted in an elliptical carrier or sleeve can be derived from animal intestine or artificial, cooked or unsweetened, smoked or smoked. Sausage generally comes from beef or chicken meat. Making sausage fish cork with the addition of dragon fruit extract is expected to increase the nutritional value of the sausage. Protein content of high cork fish, and antioxidants from dragon fruit extracts can be beneficial to health. In addition to additional ingredients of dragon fruit extract, sausage fish cork also uses a natural binder derived from seaweed. The study aims to determine the interaction between the use of the ATC flour and extracts of the dragon fruits and the influence of two factors on the quality of physical and chemicals the sausage a cork. This research was conducted from April 2017 until October 2017 at Food Science and Technology Laboratory of Muhammadiyah University of Malang. The research method used Group Random Design (RAK) with two factors consisting of 3 levels of concentration of ATC flour and 3 levels of dragon fruit extract concentration with 3 replications, so that 9 treatment combinations and one without treatment as control were obtained. Observation parameters include physical and chemical, moisture content, ash content, fat content, protein content, carbohydrate level, antioxidant, total sugar, color intensity (L, a +, b +), texture, and organoleptic. The results of ATC flour extract and dragon fruit extracts interacted with proximate analysis (moisture content, and antioxidant), physical analysis (texture, and color intensity b + (yellowish)), and organoleptic analysis (taste, and elasticity of fish sausage). The analysis of ash content, protein content, fat content, and carbohydrate content of fish sausage were in accordance with SNI 1434-7755- 2013. The addition of ATC flour and dragon fruit extracts resulted in the best treatment of P2A3 with 2% ATC flour and 15% fruit extract dragon with a moisture content of 76.20%, ash content 1.97%, fat content 1.22%, protein content 13.89%, carbohydrate 5.54%, antioxidant levels 76.98%, total sugar 1.60 %, texture 9,65, color analysis L 53,27, color analysis a + 25,37, color analysis b + 15,17, organoleptic taste 3,41, organoleptic appearance 3,23, organoleptic preferences 3,07, organoletik aroma 3, 09, and organoletik plasticity 3.59.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 20131022031115
Keywords: Cork Fish, Dragon Fruit Extract, ATC Flour
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 09 Nov 2018 02:28
Last Modified: 09 Nov 2018 02:28
URI : http://eprints.umm.ac.id/id/eprint/39688

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo