Halizah, Najakh Nur (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FISH DUMPLING DENGAN KAJIAN JENIS TEPUNG DAN KONSENTRASI IKAN NILA (Oreochromis Niloticus). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Fish dumpling is a steamed product made from fish meat or surimi with the addition of several additional ingredients in the processing. The aim of this research was to determine the effect of tapioca flour, cornstarch, red bean flour, green bean flour, soybean flour formulations with tilapia fish formulations on the physicochemical and organoleptic properties of fish dumplings. This research used a 1 factor Completely Randomized Design (CRD) with 9 treatments in three repetitions. The observation data were analyzed using ANOVA with a significance level of 5%, if there was a real effect then it was continued with a further 5% DMRT test. There is a real interaction with water content, ash content, fat content, protein content, starch content, carbohydrate content, elasticity level and emulsion stability. The best treatment results based on physicochemical and organoleptic parameters were fish dumplings treated with a proportion of tilapia fish of 85%, tapioca flour 9%, cornstarch 4%, soybean flour 2% which obtained a water content of 37.37%; ash content 1.03%; fat content 8.02%; protein content 38.15%; starch content 3.85%; emulsion stability 98.18%; carbohydrate content 15.40% elasticity 320.47 gf; as well as the white QDA (Quantitative Descriptive Analysis) orngaoleptic test; fish aroma; pleasant aroma; salty taste; savory taste; chewy texture.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > T Technology (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Najakh Icha Halizah | ||||||||
| Date Deposited: | 03 Feb 2025 02:40 | ||||||||
| Last Modified: | 03 Feb 2025 02:40 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/34502 |
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