Rahmadhani, Kinanti Fitrah (2022) Karakteristik Fisik, Kimia, dan Sensori Sambal Gurita dengan Pra-Proses Perlakuan Cabai yang Berbeda. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Sambal is one type of complementary food obtained from the main ingredient of chili (Capsicum sp.) which is cooked and processed with the addition of permitted spices or without the addition of other foods. The making of octopus sauce needs a good method or processing method to produce different forms and end results of dishes. This study aims to determine the physical, chemical, and sensory characteristics of octopus chili sauce and the best treatment with different chili pre-treatment processes. This research was conducted experimentally, with 4 treatments and 3 replications, namely P0 (control); P1 (Hot Water Blanching); P2 (Steam Blanching); P3 (Saute). Parameters observed were water activity, water content, pH, vitamin C, and sensory (hedonic and hedonic quality). The results showed that steam blanching (P2) was chosen as the best treatment with an water activity score of 0.858, water content of 24.88%, pH of 5.19, vitamin C of 41.97%, color hedonic test 4.35, taste hedonic test 4.40, hedonic aroma 4.00, texture hedonic test 4.60, overall favorite hedonic test 4.40, color hedonic quality test 4.35, taste hedonic quality test 4.45, aroma hedonic quality test 3.90, texture hedonic quality test 4 ,05.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | chili sauce, octopus, pre-treatment process. | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 162 - Teknologi Hasil Pertanian 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 166 - Teknologi Pasca Panen 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 169 - Ilmu Pangan |
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| Divisions: | Jurusan Teknologi Pertanian > Prodi D4 Teknologi Rekayasa Pangan > Tugas Akhir | ||||||
| Depositing User: | Kinanti Fitrah Rahmadhani | ||||||
| Date Deposited: | 15 Sep 2022 03:23 | ||||||
| Last Modified: | 15 Sep 2022 03:23 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/16907 |
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