FEBYANCA JUNIFA, NIM. 432021006 (2025) SIFAT KIMIA DAN SENSORIS DAGING ANALOG DENGAN PENAMBAHAN KARAGENAN. Skripsi thesis, Universitas Muhammadiyah Palembang.

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Abstract

This study aims to determine the effect of carrageenan addition on the chemical and sensory properties of analog meat. The study was conducted at the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang, from December 2024 to August 2025. The study employed a Randomized Group Design (RAK) arranged non-factorially with five treatments and repeated three times. The treatments used in this study were P0: 0% carrageenan, P1: 0.5% carrageenan, P2: 1% carrageenan, P3: 1.5% carrageenan, and P4: 2% carrageenan. The variables observed in this study for chemical testing included moisture content and fiber content, while organoleptic testing included color, aroma, taste, and texture. The results of the chemical test showed that the highest moisture content was found in treatment P0 (58.93%). The highest fiber content was found in treatment P4 (3.17%). Meanwhile, the organoleptic test results for taste showed the highest preference in treatment P2 with an average value of 3.88 (like). The highest level of preference for aroma was found in treatment P2 with an average score of 3.28 (somewhat liked). The highest level of preference for color was found in treatment P4 with an average score of 3.84 (liked). The highest level of preference for texture was found in treatment P4 with an average score of 3.68 (liked) Keyword : Chemical and Sensory Properties of Analog Meat with the Addition of Carrageenan

Item Type:	Thesis (Skripsi)
Additional Information:	1. Dr. Ir. A D Murtado, MP 2. Dr. Ade Vera Yani, SP, M.Si
Uncontrolled Keywords:	Chemical and Sensory Properties of Analog Meat with the Addition of Carrageenan
Subjects:	Ilmu Dan Teknologi Pangan > biokimia pangan dasar Ilmu Dan Teknologi Pangan > industri pangan
Divisions:	Fakultas Pertanian > Teknologi Pangan (S1)
Depositing User:	Mahasiswa Fakultas Pertanian
Date Deposited:	25 Oct 2025 02:32
Last Modified:	25 Oct 2025 02:32
URI:	http://repository.um-palembang.ac.id/id/eprint/33975

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