Arfah, Zeni Yusup (2015) Pengaruh Konsentrasi STPP (Sodium Tripolyposphat) dan Jenis Ikan Kuniran dan Ikan Kembung Terhadap Sifat Fisik dan Organoleptik Bakso Ikan. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
ABSTRACT Study the effect of the concentration of STPP (sodium tripolyposphat) and the kind of fish in the physical and organoleptic fish balls has conducted to determine the effect STPP (Sodium Tripolyposphat) and the kind of fish to the resilience, yield, moisture content and the organoleptic properties of fish balls and determine the optimum concentration of STPP (Sodium Tripolyposphat) in making fish balls. This study uses a completely randomized design (CRD) factorial consisting of two factors. The first factor is the kind of fish treatment consisting of Goatfish (A1), mackarel (A2) and the second factor is the concentration of STPP consisting of STPP concentration of 0.1% (B1), 0.2% (B2), 0.3 % (B3), and 0.4% (B4). The results showed that the use of STPP (Sodium Tripolyposphat) influence on the texture parameters, but does not give significant effect to the parameters yield, moisture content and the organoleptic properties of taste and odor / aroma of fish balls. The use of fish goatfish and mackarel gives significant effect to the parameters of the organoleptic properties of appearance, color and texture, but does not give significant effect to the parameters yield, moisture, texture and organoleptic properties of taste and odor / aroma of fish balls. The optimum treatments for fish balls resilience achieved on the concentration of STPP (Sodium Tripolyposphat) 0.3%.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Subjects: | 550 - Rumpun Ilmu Ekonomi > 570 - Ilmu Manajemen > 576 - Manajemen Industri | ||||||
| Divisions: | Jurusan Manajemen Agribisnis > Prodi D4 Manajemen Agroindustri > Tugas Akhir | ||||||
| Depositing User: | Riza Nuraini Octavia | ||||||
| Date Deposited: | 17 Mar 2023 03:28 | ||||||
| Last Modified: | 17 Mar 2023 03:28 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/20803 |
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