Karakteristik Nugget Berbahan Dasar Surimi Ikan Mas (Cyprinus Carpio) dengan Perbedaan Jenis Filler Dan Konsentrasi Binder = Characteristics of Nugget Based on Common Carp (Cyprinus Carpio) Surimi with Different Filler Type and Binder Concentration

H, Andreas Christopher (2019) Karakteristik Nugget Berbahan Dasar Surimi Ikan Mas (Cyprinus Carpio) dengan Perbedaan Jenis Filler Dan Konsentrasi Binder = Characteristics of Nugget Based on Common Carp (Cyprinus Carpio) Surimi with Different Filler Type and Binder Concentration. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (415kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (797kB) | Preview
[img]
Preview
Text (Chapter)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (341kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (371kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (765kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (855kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (326kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (468kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)

Abstract

Ikan mas (Cyprinus carpio) adalah salah satu jenis ikan air tawar. Ikan ini mudah ditemukan karena populasinya yang besar dan mudah untuk dibudidayakan. Oleh karena itu diperlukan diversifikasi produk dari ikan mas yang digunakan sebagai bahan baku. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh frekuensi pencucian surimi ikan mas serta pemanfaatannya dalam produksi nugget dan untuk menganalisis karakteristik nugget surimi ikan mas tersebut. Analisis dilakukan terhadap karakteristik fisik, sifat kimia, dan uji organoleptik. Dari hasil penelitian, surimi yang dibuat dengan frekuensi pencucian 1 kali merupakan surimi terbaik. Hasil analisis karakteristik fisik surimi menunjukkan rendemen 62,76%, nilai daya ikat air 70,35%, kekuatan gel 802,31 g.cm, serta derajat putih 54,82%. Analisis kimia surimi terbaik menunjukkan kadar air 78,34%. Pada hasil uji organoleptic yang berupa uji skoring dan hedonik, nugget dengan tepung tapioka dan konsentrasi STPP 5% paling disukai oleh panelis. Hasil analisis fisik nugget surimi menunjukkan nilai lightness (L*) 51,47%, redness (a*) 0,90%, yellowness (b*) 8,58%, hardness 211,03%, springiness 0,29%, cohesiveness 42,21%, dan chewiness 35,46%. Hasil analisis kimia nugget surimi menunjukkan kadar air 42,21%, kadar abu 12,1%, kadar protein 17,87%, kadar lemak 12,1%, serta kadar karbohidrat 23,1%. Dapat disimpulkan bahwa nugget surimi ikan mas dengan bahan tepung tapioka serta konsentrasi STPP 5% mendapatkan penerimaan terbaik.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
H, Andreas ChristopherNIM1305001599andtopher610@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSantoso, JokoNIDN0022096706UNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Additional Information: SK 34-13 HEN k 2019; 31001000238403
Uncontrolled Keywords: ikan mas, surimi, fish nugget, filler, tepung tapioka, tepung maizena, binder, sodium tripolyphosphate
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Nicholas Sio Pradiva
Date Deposited: 01 Oct 2021 04:44
Last Modified: 05 Oct 2021 07:21
URI: http://repository.uph.edu/id/eprint/42636

Actions (login required)

View Item View Item