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PENGARUH PENAMBAHAN TEPUNG KEDELAI DAN STPP (SODIUM TRIPOLYPHOSPHAT) TERHADAP KUALITAS FISH BAK KWA TONGKOL (Euthynnus affinis)

Imron, Khoirotun Nisa (2018) PENGARUH PENAMBAHAN TEPUNG KEDELAI DAN STPP (SODIUM TRIPOLYPHOSPHAT) TERHADAP KUALITAS FISH BAK KWA TONGKOL (Euthynnus affinis). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Bak kwa is a typical Chinese food which is also known as rougan or commonly known in Indonesia as Chinese jerky, with salty and sweet flavors. fish bak kwa is a diversified product that uses fish as the basic material for its manufacture. The purpose of this study are as follows: (i) To find out the interaction between soy flour and STPP at certain concentrations on the quality of fish bak kwa tongkol. (ii) Determine the effect addition of soy flour to the quality of fish bak kwa tongkol. (iii) Knowing the effect addition of STPP on the quality of fish bak kwa tongkol. The research method used Factorial Randomized Block Design (RAK) with 2 factors. The first factor was the concentration of addition of soy flour (1%, 2%, 3%) and the second factor was the addition of STPP (0.3%, 0.4%, and 0.5%). Parameters analyzed were moisture content, ash content, fat content, protein content, carbohydrate content, hardness test, color intensity L, a, b, and organoleptic taste, color, texture, aroma, and preference. The result of this research shown that there are interaction between the addition of soy flour and STPP for the moisture content, protein content, fat content, ash content, carbohydrate content, hardness, brightness intensity (L) and organoleptic texture of fish bak kwa tongkol. The best result of this research is the treatment addition of 1% soybean flour and 0.4% STPP with the content of water at 22.04%, ash content at 2.55%, fat content at 5,30%, protein content at 43.12%, carbohydrate content at 26.99%, hardness at 37.89 N. The TPC of the 0 day is 4.2 x 103 cfu / ml, the 3 day is 6.3 x 103 cfu / ml, the 6 day is 9.4 x 103 cfu / ml. TPC results in accordance with SNI, namely the number of microbes should not be more than 105. Oragnoleptic taste at 3.13 (good enough); texture at 3.42 (chewy enough), appearance at 3.25 (Interesting enough), aroma at 3.08 (beany enough), preference at 3.25 (favored enough).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311003
Uncontrolled Keywords: fish bak kwa, tongkol, soy flour, STPP.
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 18 Dec 2018 10:40
Last Modified: 18 Dec 2018 10:40
URI : http://eprints.umm.ac.id/id/eprint/42247

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