KARAKTERISTIK TEKSTURAL DAN SENSORIS BAKSO SURIMI IKAN TONGKOL (Euthynnus affinis) SUBSTITUSI TEPUNG GARUT (Maranta arundinacea Linn.) DENGAN BAHAN PENGENYAL KARAGENAN DAN SODIUM TRIPOLYPHOSPHATE (STPP)

Kurniasari, Rozalia Yossi (2018) KARAKTERISTIK TEKSTURAL DAN SENSORIS BAKSO SURIMI IKAN TONGKOL (Euthynnus affinis) SUBSTITUSI TEPUNG GARUT (Maranta arundinacea Linn.) DENGAN BAHAN PENGENYAL KARAGENAN DAN SODIUM TRIPOLYPHOSPHATE (STPP). Other thesis, Universitas Sebelas Maret.

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    Abstract

    Little tuna fish is one of the marines catches with a high production amount in Indonesia., but lacking in its utilization. Diversification of little tuna can be made with processed into fishballs. The quality of fishball is influenced by its physical and sensory characteristics. The used of little tuna surimi as raw material and the addition of carrageenan and STPP is expected to improved the texture so it can be accepted sensorially. Arowroot flour as substitution of tapioca starch is useful to increased the nutritional and functional content of fishballs. This research aims to determine the effect of the addition of carrageenan and STPP to the characteristics of texture and sensory fishballs. This research used completely randomizes design (CDR) with one factor of carrageenan addition variations i.e. 0.5%; 1% and 1.5% and the addition of STTP variations i.e. 0,1%; 0.2% and 0.3%. Data were analyzed statistically by the method of one-way Analysis of Variance (ANOVA). If it shows significant results, the further testing was done using Duncan’s Multiple Range Test (DMRT) analysis on 5% significantly level. The result of this study showed that the addition of carrageenan gave significant different effect on the physical characteristics such as water holding capacity, cohesiveness, chewiness and springiness, while not significantly difference to the color of fishballs. In addition of STPP gave a significant difference effect on physical characteristics such as water holding capacity and cohesiveness, while not significantly difference from color, chewiness and springiness. Sensory test results showed that overall, fishballs with 0.5% addition of carrageenan and fishballs with 0.1% STPP addition were the most favored by panelists. Keywords : arrowroot flour, carrageenan, chewiness, cohesiveness, fishball, tittle tuna, springiness, STPP, surimi

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Aren Dwipa
    Date Deposited: 14 Dec 2018 18:56
    Last Modified: 14 Dec 2018 18:56
    URI: https://eprints.uns.ac.id/id/eprint/42662

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