relation: https://eprints.untirta.ac.id/48691/
title: PENGARUH PERBEDAAN MEDIA PERENDAMAN DAN   LAMA PERENDAMAN TERHADAP KARAKTERISTIK   FISIKO-KIMIA DAN ORGANOLEPTIK TEPUNG IKAN TERI   (Stolephorus commersonii)
creator: Sukmayana, Rayana
subject: S Agriculture (General)
description: Anchovy is a fish that didn't smell too fishy because it had a lowfat content and a urea content that was not too high. The use of anchovy flour as a substitute for wheat flour was very profitable, especially in terms of the quality of the nutrients produced. The aim of this research was to determine the effect of different soaking media and soaking time on the physico-chemical and organoleptic characteristics of anchovy flour. The design used was a completely randomized design consisting of 2 factors, namely soaking media (water, 3% acetic acid, 0.8% sodium bicarbonate) and soaking time (30 minutes, 60 minutes, 90 minutes). The difference in soaking media for anchovy flour had a significant effect on the hedonic organoleptic parameter, specifically color. It had a very significant effect on yield, water absorption, L* value, a* value, b* value, degree of whiteness, moisture content, ash content, fat content, protein content, carbohydrate content, as well as the hedonic organoleptic parameter, specifically texture. The soaking time for anchovy flour had a very significant effect on the parameters of yield, water absorption, L* value, a* value, b* value, degree of whiteness, moisture content, ash content, fat content, protein content, carbohydrate content, as well as the hedonic organoleptic parameters of color, aroma, and texture. The interaction between soaking media and soaking time for anchovy flour affected the parameters of yield, water absorption, L* value, a* value, b* value, degree of whiteness, moisture content, ash content, fat content, protein content, and carbohydrate content.
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: en
identifier: https://eprints.untirta.ac.id/48691/11/Rayana%20Sukmayana_4444200087_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/48691/10/Rayana%20Sukmayana_4444200087_01.pdf
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identifier: https://eprints.untirta.ac.id/48691/3/Rayana%20Sukmayana_4444200087_02.pdf
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identifier: https://eprints.untirta.ac.id/48691/4/Rayana%20Sukmayana_4444200087_03.pdf
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identifier: https://eprints.untirta.ac.id/48691/12/Rayana%20Sukmayana_4444200087_04.pdf
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identifier: https://eprints.untirta.ac.id/48691/6/Rayana%20Sukmayana_4444200087_05.pdf
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identifier: https://eprints.untirta.ac.id/48691/7/Rayana%20Sukmayana_4444200087_Ref.pdf
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identifier: https://eprints.untirta.ac.id/48691/8/Rayana%20Sukmayana_4444200087_Lamp.pdf
identifier:   Sukmayana, Rayana  (2025) PENGARUH PERBEDAAN MEDIA PERENDAMAN DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK TEPUNG IKAN TERI (Stolephorus commersonii).  S1 thesis, Universitas Sultan Ageng Tirtayasa.