IDENTIFIKASI SIFAT FISIKOKIMIA PETIS KUPANG SERTA KORELASINYA TERHADAP KOMPOSISI BAHAN BAKU DAN PROSES PEMASAKAN DARI BEBERAPA PRODUSEN DI DESA BALONG DOWO, KABUPATEN SIDOARJO

AZZAHRA, ZAHRA FAYZA (2025) IDENTIFIKASI SIFAT FISIKOKIMIA PETIS KUPANG SERTA KORELASINYA TERHADAP KOMPOSISI BAHAN BAKU DAN PROSES PEMASAKAN DARI BEBERAPA PRODUSEN DI DESA BALONG DOWO, KABUPATEN SIDOARJO. Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Petis kupang is a semi-solid food product in the form of a paste. Its main ingredient is ladon kupang, which consists of red and white mussels, with the addition of gaplek flour, tapioca flour, and sweeteners such as molasses, granulated sugar, and palm sugar. The production center is located in Balong Dowo Village, Sidoarjo. The study aims to determine the effect of raw material composition and the cooking process on the physicochemical properties, correlation analysis using Pearson correlation, and Principal Component Analysis (PCA). Using a descriptive survey method, five samples from five producers were purposively selected. Data were analyzed with One Way ANOVA to assess significant differences among physicochemical test parameters, followed by the Honest Significant Difference (HSD) test. Further Pearson Correlation analysis was conducted to examine relationships among raw materials, temperature, cooking time of petis kupang, and the study variables, as well as Principal Component Analysis (PCA) to identify dominant values of physicochemical properties of the samples. Differences in raw material composition and cooking processes significantly influenced physicochemical properties, including moisture content, ash content, salt content, total sugar, color, and pH. In contrast, raw material composition and cooking processes, such as temperature and stirring time, did not significantly affect physicochemical properties like protein content, fat content, total titratable acidity, and viscosity. The amino acids in petis kupang include essential amino acids such as leucine, isoleucine, lysine, phenylalanine, threonine, and valine, as well as non-essential amino acids such as glutamic acid, aspartic acid, serine, proline, arginine, and alanine. Pearson correlation analysis showed a strong relationship between the physical properties of petis kupang and the duration and temperature of cooking, as well as its raw materials. Principal Component Analysis (PCA) illustrates the dominant influence of raw material composition, cooking process, temperature, and processing time on the physicochemical properties of the product.

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Putra, Andre Yusuf Trisna	0017128905	andreyusuf.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:

Zahra Fayza Azzahra

Date Deposited:

16 Sep 2025 01:42

Last Modified:

16 Sep 2025 01:42

URI:

https://repository.upnjatim.ac.id/id/eprint/43623