DEWI SAVITRI, NIM. 432017003 (2022) KARAKTERISTIK KIMIA DAN ORGANOLEPTIK PEMPEK LENJER IKAN SARDEN (Sardina pilchardus) FERMENTASI. Skripsi thesis, Universitas Muhammadiyah Palembang.

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Abstract

DEWI SAVITRI, The Chemical and Organoleptic Characteristics of Fermented Sardine (Sardina pilchardus) Lenjer Pempek (Advised by ADE VERA YANI and IDEALISTUTI). This research was conducted to find out the chemical and organoleptic characteristics of fermented sardine lenjer pempek. It was carried out at the Laboratory of the Faculty of Agriculture, Universitas Muhammadiyah University Palembang and the Laboratory of the Faculty of Agriculture, Universitas Sriwijaya, Palembang from October to April 2022. The method used in this research was a non-factorial randomized block design (RAK) with research factors consisting of 4 levels of P0 (without fermentation/control), P1 (12 hours fermentation time), P2 (24 hours fermentation time), P3 (36 hours fermentation time) were repeated for 5 times. The results of the Ftest on chemical analysis, texture and organoleptic tests were continued by the Tukey and Dunnet tests. The observation parameters were chemical analysis of protein, texture and organoleptic test.The results showed the highest value protein content was 9.03%, texture value was 581.0gf (gram force) up to 908.6gf. Organoleptic test; sense value was 4.05; aroma with the highest value was 4.10; and the highest value color was 3.80;

Item Type:	Thesis (Skripsi)
Additional Information:	Pembimbing : 1. Dr. Ade Vera Yani, S.P., M.Si 2. Idealistuti, S.P., M.Si
Uncontrolled Keywords:	Sardines Pempek and Fermentation Time
Subjects:	Ilmu Dan Teknologi Pangan > teknologi fermentasi pangan
Divisions:	Fakultas Pertanian > Teknologi Pangan (S1)
Depositing User:	Mahasiswa Fakultas Pertanian
Date Deposited:	18 Jun 2022 06:41
Last Modified:	18 Jun 2022 06:41
URI:	http://repository.um-palembang.ac.id/id/eprint/21271

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