SITI NURUL SAMSA HADI, TASQIA (2024) PENGARUH PENCUCIAN TERHADAP KARAKTERISTIK SURIMI IKAN BANDENG (Chanos chanos) SERTA APLIKASINYA PADA PRODUK NARUTOMAKI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_Fulltext.pdf Restricted to Registered users only Download (1MB)
	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_CP.pdf Restricted to Registered users only Download (4MB)
	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_01.pdf Restricted to Registered users only Download (843kB)
	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_02.pdf Restricted to Registered users only Download (197kB)
	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_03.pdf Restricted to Registered users only Download (462kB)
	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_04.pdf Restricted to Registered users only Download (507kB)
	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_05.pdf Restricted to Registered users only Download (146kB)
	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_Ref.pdf Restricted to Registered users only Download (299kB)
	Text (SKRIPSI) Tasqia Siti Nurul Samsa Hadi_4443200001_Lamp.pdf Restricted to Registered users only Download (771kB)

Abstract

Surimi is an intermediate product that has undergone a washing process and added salt or cryoprotectant, and is used as a raw material for fish cakes such as narutomaki. One of the fish commodities that has the potential to be used as raw material for surimi is milkfish because it has white flesh, high protein, low fat and high yield. This research aims to determine the best washing characteristics of milkfish surimi and its application in narutomaki. The research used a Completely Randomized Design (CRD) with 4 levels of washing treatment (control, 1, 2, and 3 times) with 2 replications analyzed by analysis of variance (ANOVA) on white degree data, gel strength, pH value, proximate test (concentration water, ash, protein and fat) and yield and Kruskal Wallis analysis of hedonic test data. The results of the research showed that the best treatment was washing the surimi once, namely with the characteristics of a white degree of 72.65%, gel strength of 3969.54 gram bloom, water content of 71.04%, ash content of 0.39%, protein content of 27.17 %, fat content 0.61% and pH value 6.35 and yield value 72.65%. The results of the hedonic test showed that the panelists gave a "rather like" value for appearance (6.23), smell (6.77) and taste (6.27), as well as a neutral value for texture (5.07).

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor HARYATI, SAKINAH 197507122008122001 Thesis advisor PRAYOGA ADITIA, RIFKI 199103302019031016
Additional Information:	Surimi merupakan produk antara yang telah mengalami proses pencucian dan penambahan garam atau cryoprotectant, serta digunakan sebagai bahan baku fish cake seperti narutomaki. Salah satu komoditas ikan yang berpotensi dijadikan bahan baku surimi adalah ikan bandeng dikarenakan memiliki daging berwarna putih, tinggi protein, rendah lemak, dan tinggi rendemen. Penelitian ini bertujuan untuk menentukan pencucian terbaik terhadap karakteristik surimi ikan bandeng dan aplikasinya pada narutomaki. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan pencucian (kontrol, 1, 2, dan 3 kali) dengan 2 kali ulangan yang dianalisis sidik ragam (ANOVA) pada data kekuatan gel, derajat putih, nilai pH, uji proksimat (kadar air, abu, protein dan lemak) dan rendemen serta analisis Kruskal Wallis pada data uji hedonik. Hasil penelitian menunjukkan bahwa perlakuan terbaik terdapat pada pencucian surimi 1 kali yaitu dengan karakteristik nilai kekuatan gel 3969,54 gram bloom, derajat putih 72,65%, kadar air 71,04%, kadar abu 0,39%, kadar protein 27,17%, kadar lemak 0,61% dan nilai pH 6,35 serta nilai rendemen sebesar 72,65%. Hasil pengaplikasian surimi pencucian terbaik pada produk narutomaki menunjukkan penerimaan panelis terhadap nilai uji hedonik mendapatkan nilai agak suka pada kenampakan (6,23), bau (6,77), dan rasa (6,27), serta nilai netral pada tekstur (5,07).
Uncontrolled Keywords:	Milkfish, Narutomaki, Surimi, Washing Time Ikan Bandeng, Narutomaki, Pencucian, Surimi
Subjects:	Q Science > Q Science (General) S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan
Depositing User:	Tasqia Tasqia Siti Nurul Samsa Hadi Hadi
Date Deposited:	04 Sep 2024 09:56
Last Modified:	04 Sep 2024 09:56
URI:	http://eprints.untirta.ac.id/id/eprint/41025

Actions (login required)

View Item