KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO (KAJIAN PROPORSI IKAN PATIN DAN JAMUR TIRAM DENGAN PENAMBAHAN KARAGENAN)

NURO, JAMILATUN (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO (KAJIAN PROPORSI IKAN PATIN DAN JAMUR TIRAM DENGAN PENAMBAHAN KARAGENAN). Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.

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Abstract

Catfish is one of the main commodities in aquaculture that has the potential to be utilized as raw material for processed products, such as meatballs. Catfish meat has a white color, savory taste, and is rich in nutrients that are beneficial for health. Processing innovation is done by combining catfish meat and oyster mushrooms as the basic ingredients for making meatballs. Oyster mushrooms contain pectin which is able to form colloidal dispersions in hot water and gel-like structures when cooled, so as to increase product elasticity. In addition, the addition of kappa-carrageenan as a bulking agent also plays a role in improving the texture of meatballs, especially in the aspect of chewiness. This study aims to evaluate the effect of the proportion of catfish meat and oyster mushroom and the concentration of carrageenan addition on the physicochemical and organoleptic characteristics of catfish meatballs, in order to obtain a formulation with the best quality and high level of consumer liking. The research design used a completely randomized design (CRD) method with a factorial pattern. The first factor was the variation of the proportion of catfish and oyster mushroom (90:10, 80:20, and 70:30), while the second factor was the concentration of carrageenan added (1%, 2%, and 3%). The data obtained were analyzed using analysis of variance (ANOVA) at the 5% significance level.

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	ROSIDA, DEDIN FINATSYATULL	0726127002	dedin.tp@upnjatim.ac.id
Thesis advisor	PRIYANTO, ANUGERAH DANY	0708118801	anugerahdany.tp@upnjatim.ac.id

Subjects:

T Technology > TP Chemical technology > TP368 Food processing and manufacture

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Jamilatun Nuro

Date Deposited:

10 Jul 2025 05:41

Last Modified:

10 Jul 2025 05:41

URI:

https://repository.upnjatim.ac.id/id/eprint/38912