CD Skripsi
Karakteristik Kualitas Cendol Dengan Tambahan Daging Ikan Kepala Ular (Channa striata)
Cendol is a popular drink in Indonesia, made with the raw materials of rice flour, tapioca, and the addition of natural coloring extracts from suji or pandan leaves. This study aims to determine the quality characteristics of cendol with the addition of snakehead fish meat and determine the best concentration of snakehead fish meat on the quality characteristics of cendol. This research is experimental with 4 levels of treatment and 3 replicates of the addition of different amounts of snakehead fish, namely: P0 (without snakehead fish meat), P1 (5% snakehead fish meat), P2 (10% snakehead fish meat), and P3 (15% snakehead fish meat). The results of this study indicate that cendol with the addition of snakehead fish meat has a significant effect on the quality characteristics of cendol. Treatment P1 with the addition of 5% snakehead fish meat gave the best results in organoleptic analysis and proximate analysis. The organoleptic test results show the characteristics of the intact appearance of a yellowish green color (7.75); a pandanus aroma (7.69); a specific savory cendol taste; umammi taste (8.41); and a very soft and compact texture (8.15). The proximate test results of cendol with the addition of snakehead fish meat showed a water content of 85.13%, an ash content of 0.48%, a protein content of 4.49%, a fat content of 0.98%, and a carbohydrate content of 8.91%.
Keywords: cendol,Snakehead fish meat, quality
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