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PENGARUH KEMASAN (POLYBAG, POLYBAG DENGAN MASTER CARTOON, POLYBAG DENGAN WRAPPING) PADA SURIMI BEKU(22t485)

ANGGRAINI, ALVERINA WIKKE (2022) PENGARUH KEMASAN (POLYBAG, POLYBAG DENGAN MASTER CARTOON, POLYBAG DENGAN WRAPPING) PADA SURIMI BEKU(22t485). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Alverina Wikke Anggraini. 26060118140051. Pengaruh Kemasan (Polybag,
Polybag dengan Master Cartoon, Polybag dengan Wrapping) pada Surimi Beku.
(Eko Nurcahya Dewi dan Lukita Purnamayati).
Surimi adalah olahan perikanan menjadi lumatan daging. surimi biasa
digunakan sebagai bahan baku berbagai produk diversifikasi seperti bakso dan
siomay. Kualitas surimi ditentukan olampleh kekuatan gel dan kualitas fisik lainnya
yang dihasilkan. Jenis kemasan yang digunakan dapat mempengaruhikualitas fisik
surimi. Kemasan yang tepat sangat dibutuhkan dalam menjaga kekuatan gel dan
kualitas surimi Tujuan penelitian ini untuk mengetahui nilai gel strength terbaik
dari penggunaan tiga macam kemasan surimi, serta mengetahui perubahan warna,
tekstur, kadar air, dan nilai sensori surimi setelah disimpan. Metode penelitian
experimental laboratories menggunakan Rancangan Acak Lengkap (RAL).
Penelitian dilakukan dengan pembuatan surimi menggunakan tigajenis kemasan
yang berbeda, yaitu (Polybag, Polybag dengan Master Cartoon, Polybag dengan
Wrapping). Pengujian meliputi uji kekuatan gel, kadar air, warna,SEM, dan sensori.
Data parametrik dianalisis dengan uji sidik ragam (ANOVA) dan Beda Nyata Jujur
(BNJ), sedangkan data non parametrik dianalisis dengan Kruskal Wallis dan MannWhitney. Hasil uji menunjukkan penggunaan kemasan polybag, polybag dan master
carton, serta polybag dan wrapping berpengaruh nyata terhadap semua parameter
uji (P<0,05). Hasil kekuatan gel, kadar air, dan nilai hue terbaik adalah perlakuan
polybag dengan master carton dengan nilai berturut-turut 217 g.cm, 75,41%, dan
49,820
. Hasil uji sensori surimi tertinggi adalah perlakuan polybag dengan master
carton dengan nilai kenampakan, uji lipat,dan uji gigit berturut-turut 8,53, 7,40, dan
7,26.
Kata kunci: surimi, kemasan, polybag, master carton, kekuatan gel

ABSTRACT
Alverina Wikke Anggraini. 26060118140051. The Effect of Packaging (Polybag,
Polybag with Master Cartoon, Polybag with Wrapping) on Frozen Surimi. (Eko
Nurcahya Dewi dan Lukita Purnamayati).
Surimi is a fishery product that is processed into mashed meat. Surimi is
commonly used as a raw material for various diversified products such as meatballs
and dumplings. The quality of surimi is determined by the strength of the gel and
other physical qualities produced. Proper packaging is needed to maintain the gel
strength and quality of surimi during transportation. The purpose of this study was
to determine the best gel strength value from the use of three kinds of surimi, and
to determine changes in color, texture, moisture content, and sensory values. The
experimental laboratory research method uses a completely randomized design
(CRD). The research was conducted by making surimi using three different types of
packaging. The tests include gel strength, moisture content, color, SEM, and
sensory tests. Parametric data were analyzed by ANOVA and BNJ, while nonparametric data were analyzed by Kruskal Wallis and Mann-Whitney. The test
results showed that the use of polybags, polybags and master cartons, as well as
polybags and wrapping, had a significant effect on all test parameters (P<0.05)
.The results of the best gel strength (217 g.cm), moisture content (75.41%,), and
hue value (49.820) were treated with polybags with master carton. The result of the
highest surimi sensory test was the treatment of polybags with master carton, with
the values of appearance, folding test, and bite test, respectively, of 8.53, 7.40, and
7.26.
Keywords: surimi, packaging, polybag, master carton, gel strength

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: surimi, kemasan, polybag, master carton, kekuatan gel, packaging, polybag, master carton, gel strength
Subjects: Fisheries And Marine Sciences
Divisions: Faculty of Fisheries and Marine Sciences > Department of Fishery Products Technology
Depositing User: pancasila wati
Date Deposited: 17 Jan 2023 02:57
Last Modified: 24 May 2023 02:56
URI: https://eprints2.undip.ac.id/id/eprint/11244

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