CD Skripsi

Pembuatan Sosis Analog Berbahan Dasar Tempe Dan Rebung

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ABSTRACT The purpose of this research was to obtain the best formulation of analog sausage making based on tempeh and bamboo shoot in terms of nutritional value and sensory quality. The research used completely randomized design with five treatments and three replications. The treatments were a ratio of tempeh and bamboo shoot 100:0, 90:10, 80:20, 70:30, and 60:40. Data obtained were analyzed using analysis of variance and followed by duncan’s multiple range test (DMRT) at 5% level. The results showed that the ratio of tempeh and bamboo shoot in each treatment significantly affected moisture content, ash content, protein content, fat content, and crude fiber content. The best treatment was a sausage which was made from a ratio of tempeh and bamboo shoot 80:20. The sausage had moisture content 60,62%, ash content 1,14%, protein content 15,47%, fat content 5,11%, and crude fiber content 5,47%. Panelists slightly liked the sausage in hedonic test, while in descriptive test the sausage had slightly brown color, slightly tempeh flavor, slightly tempeh test, and slightly chewy texture.
Keywords: analog sausage, bamboo shoot, tempeh

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0052)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix,112 hlm.: ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0052)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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