Image of Pengaruh Penambahan Karagenan Dengan Konsentrasi Berbeda Terhadap Karakteristik Sosis Udang Rebon (Acetes Sp.)
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Pengaruh Penambahan Karagenan Dengan Konsentrasi Berbeda Terhadap Karakteristik Sosis Udang Rebon (Acetes Sp.)

Abstract
This study aims to determine the effect of adding carrageenan with different concentrations on the characteristics of rebon shrimp sausage and to determine the best concentration of carrageenan used in making rebon shrimp sausage. The research method used is experimental. The research data were analyzed using a non-factorial Completely Randomized Design, with 4 levels of treatment, namely different carrageenan concentrations, 0% (K0), 1% (K1), 2% (K2), 3% (K3). The parameters tested were sensory analysis, proximate analysis, and physical analysis. The study showed that the addition of carrageenan to rebon shrimp sausage had a significant effect on sensory analysis (texture), proximate analysis (water content, ash and carbohydrates), and physical test of rebon shrimp sausage (gel strength and elasticity). The best addition of carrageenan to rebon shrimp sausage was found at a concentration of K3 (3%) with sausage characteristics which included appearance (less bright color), aroma (specific strength of rebon shrimp), texture (solid, compact and quite elastic), taste (specific strength of rebon shrimp) with water content of 50.07%, protein 22.32%, fat 2.56%, ash 4.50%, and carbohydrates 20.55%, gel strength 1325.3 gf and elasticity 68.17%. Keywords: carrageenan, rebon shrimp, sausage. 1)Student of the Faculty of Fisheries and Marine, University of Riau. 2)Lecturer of the Faculty of Fisheries and Marine, University of Riau.

Ketersediaan
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Perpustakaan Universitas Riau 1504115623
1504115623
Tersedia
Informasi Detail
Judul Seri
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No. Panggil
1504115623
Penerbit
Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
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Klasifikasi
1504115623
Tipe Isi
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Tipe Media
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Tipe Pembawa
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Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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