AZIZAH, ULIL (2024) PENAMBAHAN KOPI UNTUK MEREDUKSI FLAVOR KHAS IKAN PADA MARSHMALLOW GELATIN KULIT IKAN PAYUS. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Gelatin is one of the ingredients in making marshmallows. The gelatin on the market comes from cows and pigs, so its halal is still doubtful, and these animals can be infected with diseases that are dangerous for consumers. An alternative source to overcome this problem is gelatin, which comes from the skin of hawaiian ladyfish. The use of hawaiian ladyfish skin gelatin in marshmallows still produces the typical flavor of fish, therefore in this research the addition of coffee was carried out to reduce the typical flavor of fish in marshmallows because coffee has volatile compounds and caffeine which can produce a distinctive aroma and taste in coffee. The aim of this research was to determine the best coffee concentration for reducing the typical flavor of fish in hawaiian ladyfish skin gelatin marshmallows. This research was conducted in July–September 2023. This research used a completely randomized design (CRD) with two replications and one treatment factor, namely coffee concentration (0%, 5%, 10%, 15%). This research consists of three stages, namely making gelatin, brewing coffee, and making marshmallows. The results of this study indicate that 10% coffee concentration is the best treatment for hawaiian ladyfish skin gelatin marshmallows with a water content of 23.68%, ash content of 0.65%, reduced sugar content of 20.19%, and TPC of 2.95 x 10¹ colonies/g. The results of the hedonic test showed that the panelists gave an average rating of "like" for the smell, taste, and texture, and "somewhat liked" the appearance of the marshmallow.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Gelatin merupakan salah satu bahan pembuatan marshmallow. gelatin yang beredar di pasaran berasal dari sapi dan babi, sehingga masih diragukan kehalalannya, dan hewan tersebut dapat tertular penyakit yang berbahaya bagi konsumen. Sumber alternatif untuk mengatasi masalah ini adalah gelatin yang berasal dari kulit ikan payus. Penggunaan gelatin kulit ikan payus pada marshmallow masih menghasilkan cita rasa khas ikan, oleh karena itu pada penelitian ini dilakukan penambahan kopi untuk mengurangi cita rasa khas ikan pada marshmallow karena kopi mempunyai senyawa volatil dan kafein yang dapat menghasilkan aroma dan rasa yang khas kopi. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi kopi terbaik dalam mengurangi flavor khas ikan pada marshmallow gelatin kulit ikan payus. Penelitian ini dilaksanakan pada bulan Juli–September 2023. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan dua ulangan dan satu faktor perlakuan yaitu konsentrasi kopi (0%, 5%, 10%, 15%). Penelitian ini terdiri dari tiga tahapan yaitu pembuatan gelatin, penyeduhan kopi, dan pembuatan marshmallow. Hasil penelitian menunjukkan bahwa konsentrasi kopi 10% merupakan perlakuan terbaik untuk gelatin marshmallow kulit ikan payus dengan kadar air 23,68%, kadar abu 0,65%, kadar gula reduksi 20,19%, dan TPC 2,95 x 10¹ koloni/ G. Hasil uji hedonik menunjukkan bahwa panelis memberikan penilaian rata-rata “suka” terhadap aroma, rasa, dan tekstur, serta “agak suka” pada kenampakan marshmallow. | |||||||||
| Uncontrolled Keywords: | coffee, gelatin, marshmallow gelatin, kopi, marshmallow | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Ulil Azizah Ulil | |||||||||
| Date Deposited: | 30 Jan 2024 14:17 | |||||||||
| Last Modified: | 30 Jan 2024 14:17 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/32617 |
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