Alifviyanto, Andika Ranjid (2019) “Studi Analisis Kimia Keripik Bakso Udang Werus (Dogol) dengan menggunakan Minyak Goreng berulang pada Penggorengan Vakum. Sarjana thesis, Universitas Brawijaya.
Abstract
Udang adalah salah satu produk perikanan yang mudah busuk, maka penanganan mutlak dibutuhkan agar mutu udang tetap baik. Keripik bakso udang mampu meningkatkan nilai ekonomis udang, serta memiliki nilai gizi yang tinggi. Rancangan Percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor pertama adalah suhu dan Faktor kedua yakni penggorengan berulang selama 7x, dan diambil sampel pada penggorengan berulang ke-1, ke-4 dan ke-7. Dilakukan 3 kali pengulangan untuk setiap kombinasi perlakuan dan data akan dianalisis menggunakan metode ANOVA. Dari penelitian ini, didapatkan hasil yakni Semakin tinggi suhu penggorengan, maka nilai kadar air akan semakin rendah. Semakin tinggi suhu penggorengan, maka nilai kadar abu akan semakin besar. Hasil analisis menggunakan software SPSS, suhu tidak berbeda nyata ( >0.05) pada kandungan karbohidrat, kadar lemak dan kadar protein. Penggorengan berulang tidak memiliki pengaruh yang signifikan terhadap hasil kandungan kadar air, kadar abu, kadar karbohidrat, kadar protein dan kadar lemak. Hasil analisis menggunakan software SPSS, penggorengan berulang tidak berbeda nyata ( >0.05) pada kandungan kadar air, karbohidrat, lemak, protein dan kadar abu. Perlakuan terbaik berdasarkan hasil penelitian ini adalah penggorengan dengan menggunakan suhu 90 pada penggorengan keempat. Dengan nilai kadar air 2.77%, kadar abu 3.32%, kadar protein 6.38%, kadar lemak 20.77% dan kadar karbohidrat 66.76%
English Abstract
Shrimp is one of the fisheries products that can rot easily, so we need funds to ensure the shrimp remain good. Meatball chips increase economic value, also have high nutritional value. The experimental design used was a Randomized Block Design (RCBD) with two factors. The first factor is temperature and the second factor is repeated frying for 7x, and samples are taken on the 1st, 4th and 7th repeated frying pan. After 3 repetitions for each combination, the data will be analyzed using the ANOVA method. From this study, the results obtained are the higher the frying pan, the lower the moisture content. The higher the frying temperature, the greater the ash value. The results of the analysis using SPSS software, the temperature was not significantly different (α> 0.05) in carbohydrate content, fat content and protein content. Repeated frying does not have a significant effect on the results of air content, ash content, carbohydrate content, protein content and fat content. The results of the analysis using SPSS software, repeated frying was not significantly different (α> 0.05) in water content, fat, protein, and ash content. The best treatment based on the results of this study is frying by using a temperature of 90 on the fourth frying pan. With a value of 2.77% water content, 3.32% ash content, 6.38% protein content, 20.77% fat content and 66.76% carbohydrate content.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/415/052002401 |
| Uncontrolled Keywords: | Bakso Udang, Karakteristik Kimia keripik bakso, Keripik bakso udang, Vacuum Frying, Shrimp Meatballs, Chemical Characteristics of meatball chips, shrimp meatball chips, Vacuum Frying |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.7 Specific cooking processes and techniques |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 01 Aug 2020 03:22 |
| Last Modified: | 21 Oct 2021 08:47 |
| URI: | http://repository.ub.ac.id/id/eprint/181558 |
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