Sujana, Dinda (2022) Pengaruh Rasio Tepung Tapioka Dan Glukomanan Umbi Porang (Amorphophallus muelleri Blume) Terhadap Kekenyalan Bakso Ikan Nila. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Bakso ikan merupakan salah satu jenis produk pangan olahan yang dibuat menggunakan bahan dasar daging ikan lumatan yang memiliki cita rasa khas. Umbi-umbian yang salah satunya umbi porang dapat digunakan sebagai bahan pendukung pembuatan bakso ikan karena memiliki kandungan glukomanan yang bersifat sebagai bahan pengenyal di dalamnya. Tujuan dari penelitian ini adalah untuk. Menentukan formulasi rasio terbaik dari jenis penambahan tepung tapioka dan glukomanan umbi porang 9:1, 6:1, 4:1, dan 3:1 dalam pembuatan bakso ikan nila dan membandingkan sifat fisikokimia dan sensori bakso ikan nila pada rasio tepung tapioka dengan ekstrak glukomanan dengan bakso ikan nila pada rasio tepung tapioka dengan glukomanan komersil. Metode penelitian yang digunakan dalam penelitian ini terdapat dua tahap,yaitu ekstraksi glukomanan umbi porang dan penambahan rasio tepung tapioka dan glukomanan umbi porang pada formulasi bakso ikan nila dengan rasio 9:1, 6:1, 4:1, dan 3:1. Berdasarkan hasil penelitian, dapat disimpulkan bahwa formulasi terbaik pada bakso ikan nila dengan penambahan tepung tapioka dan glukomanan umbi porang yaitu formulasi rasio 9:1 karena memiliki nilai springiness (kekenyalan) dan uji skor terbaik pada tingkat kekenyalan bakso ikan. Formulasi bakso ikan nila dengan penambahan tepung tapioka dan glukomanan komersil memiliki sifat fisikokimia dan sensori yang tidak berbeda secara signifikan dengan bakso ikan nila dengan penambahan tepung tapioka dan ekstrak glukomanan./Fish balls are a type of processed food product made using crushed fish meat that has a distinctive taste. Tubers, one of which is the porang tuber, can be used as a supporting material for making fish balls because it contains glucomannan which acts as a thickening agent in it. The purpose of this research is to. Determining the best ratio formulation of the addition of tapioca flour and porang tuber glucomannan 9:1, 6:1, 4:1, and 3:1 in the manufacture of tilapia fish balls and comparison of physicochemical properties and sensory tilapia fish balls on the ratio of tapioca flour to glucomannan extract with tilapia fish balls on the ratio of tapioca flour to commercial glucomannan. The research method used in this study consisted of two stages, namely the extraction of porang tuber glucomannan and theaddition of the ratio of tapioca flour and porang tuber glucomannan to the formulation of tilapia fish balls with a ratio of 9:1, 6:1, 4:1, and 3:1. Based on the research, it can be found that the best formulation for tilapia fish balls with the addition of tapioca flour and porang tuber glucomannan is the 9:1 ratio formulation because it has the elasticity value and the best test score on the fish balls elasticity level. The formulation of tilapia fish balls with the addition of tapioca flour and commercial glucomannan has physicochemical and sensory properties that are not significantly different from fish balls with the addition of tapioca flour and glucomannan extract.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Sujana, Dinda NIM01034180080 Dinda.titiani.sujana.09@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email UNSPECIFIED Cornelia, Melanie NIDN0308115501 UNSPECIFIED |
Uncontrolled Keywords: | bakso ikan ; glukomanan umbi porang ; ikan nila ; rasio ; tepung tapioka |
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: | Dinda Titiani Sujana |
Date Deposited: | 12 Aug 2022 04:09 |
Last Modified: | 12 Aug 2022 04:09 |
URI: | http://repository.uph.edu/id/eprint/49441 |