FADHILA, ADINDA RISQIA (2022) KARAKTERISTIK DAN KUALITAS SAUS KERANG DARAH (Anadara granosa) DENGAN PENAMBAHAN KONSENTRASI KARAGENAN YANG BERBEDA(22t237). Undergraduate thesis, Universitas Diponegoro.

Text COVER ADINDA RISQIA FADHILA 22T237.pdf Download (597kB)

Abstract

ABSTRAK
Adinda Risqia Fadhila. 26060118130049. Karakteristik dan Kualitas Saus Kerang
Darah (Anadara granosa) dengan Penambahan Konsentrasi Karagenan yang
Berbeda (Putut Har Riyadi dan Eko Nurcahya Dewi)
Pemanfaatan limbah cair rebusan kerang darah (Anadara granosa) seiring
dengan tingginya tingkat produksi dan konsumsi kerang darah di masyarakat.
Tujuan penelitian ini adalah mengkaji pengaruh penambahan konsentrasi
karagenan dan menentukan konsentrasi karagenan yang terbaik dalam produk saus
kerang darah. Metode penelitian yang digunakan adalah experimental laboratories
dengan model Rancangan Acak Lengkap (RAL). Perlakuan yang diberikan berupa
perbedaan konsentrasi karagenan yaitu 0%, 0,5%, 1%, dan 1,5%. Parameter
pengujian yang dilakukan yaitu total padatan terlarut, total gula, kadar protein,
kadar air, warna, asam glutamat, viskositas dan hedonik (kenampakan, aroma, rasa
dan konsistensi). Data parametrik dianalisis dengan uji sidik ragam (ANOVA) dan
jika ada perbedaan antar perlakuan maka dilanjutkan dengan Uji Beda Nyata Jujur
(BNJ), sedangkan data non parametrik dianalisis dengan Kruskal Wallis dan Mann
Whitney. Hasil penelitian menunjukkan bahwa saus kerang darah dengan
penambahan karagenan berpengaruh nyata terhadap total padatan terlarut, total
gula, kadar protein, kadar air, warna, asam glutamat, dan viskositas. Serta hasil uji
hedonik menunjukkan bahwa perlakuan berpengaruh nyata terhadap nilai
kenampakan dan konsistensi, tetapi tidak berpengaruh nyata terhadap nilai aroma
dan rasa saus kerang darah yang dihasilkan. Saus kerang darah dengan konsentrasi
1% memiliki skor tertinggi pada uji hedonik yaitu 7,31<µ<7,55 yang termasuk
disukai oleh panelis. Penambahan karagenan konsentrasi 1% menghasilkan nilai
total padatan terlarut sebesar 50,73%, total gula 26,50%; kadar protein 3,55%;
kadar air 45,85%; L* 21,73%; a* 1,27%; b* 2,51%; asam glutamat 1,43%; dan
viskositas 2700cP dengan kenampakan berwarna coklat, rasa yang gurih, aroma
spesifik air rebusan kerang, konsistensi kental, dan agak mudah mengalir.
Kata Kunci: Hedonik, Karagenan, Limbah Cair, Saus Kerang Darah

ABSTRACT
Adinda Risqia Fadhila. 26060118130049. Characteristics and Quality of Blood
Cockle Sauce (Anadara granosa) With The Addition of Different Carrageenan
Concentrations (Putut Har Riyadi and Eko Nurcahya Dewi)
Utilization of blood cockle (Anadara granosa) liquid waste decoction with
high levels of production and consumption of blood cockle in the community. The
aims of this study was to examine the effect of increasing concentration of
carrageenan and determine the best concentration of carrageenan in blood cockle
sauce products. The research method used is experimental laboratories with a
completely randomized design (CRD) model. The treatment given was in the form
of different concentrations of carrageenan, namely 0%, 0.5%, 1%, and 1.5%.
Parameters of the test are total dissolved solids, total sugar, protein content,
moisture content, color, glutamic acid, viscosity and hedonic (appearance, aroma,
taste and consistency). Parametric data were analyzed by means of variance test
(ANOVA) and if there was difference between treatment then continued with
Honestly Significant Difference Test (HSDT), while non-parametric data were
analyzed by Kruskal Wallis and Mann Whitney. The results showed that the blood
cockle sauce with the addition of carrageenan had a significant effect on total
dissolved solids, total sugar, protein content, moisture content, color, glutamic
acid, and viscosity. The sensory analysis results showed that the treatment had a
significant effect on the appearance and consistency values, but had no significant
effect on aroma and taste values of the resulting blood cockle sauce. Blood cockle
sauce with a concentration of 1% had the highest score on the hedonic test,
namely 7.31<µ<7.55 which was included as favored by the panelists. The addition
of carrageenan concentration of 1% resulted in the total value of dissolved solids
of 50.73%, total sugar 26.50%; protein content 3.55%; water content 45.85%; L*
21.73%; a* 1.27%; b* 2.51%; glutamic acid 1.43%; and a viscosity of 2700cP
with a brown appearance, tasteful, specific scent of clam stew, condensed
consistency, and rather easy to flow.
Keywords: Blood Cockle Sauce, Carrageenan, Hedonic, Liquid Waste

Actions (login required)

View Item