SAFITRI, DEVY NURUL (2023) PENGARUH PENAMBAHAN GELATIN KULIT IKAN NILA (Oreochromis niloticus) TERHADAP KARAKTERISTIK SIRUP MELON (23dt165). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.
Text
Devy Nurul 23dt165_compressed.pdf Download (329kB) |
|
Text
1. PENDAHULUAN.pdf Restricted to Repository staff only Download (107kB) | Request a copy |
|
Text
2. TINJAUAN PUSTAKA.pdf Restricted to Repository staff only Download (160kB) | Request a copy |
|
Text
3. MATERI DAN METODE.pdf Restricted to Repository staff only Download (139kB) | Request a copy |
|
Text
4. HASIL DAN PEMBAHASAN.pdf Restricted to Repository staff only Download (147kB) | Request a copy |
|
Text
5. KESIMPULAN DAN SARAN.pdf Restricted to Repository staff only Download (11kB) | Request a copy |
|
Text
DAFTAR PUSTAKA.pdf Restricted to Repository staff only Download (81kB) | Request a copy |
|
Text
L A M P I R A N.pdf Restricted to Repository staff only Download (745kB) | Request a copy |
Abstract
ABSTRAK
Devy Nurul Safitri. 26030116120034. Pengaruh Penambahan Gelatin
Kulit Ikan Nila Oreochromis niloticus) terhadap Karakteristik Sirup Melon
(Eko Nurcahya Dewi dan Slamet Suharto)
Kulit ikan yang digunakan sebagai bahan baku pembuatan gelatin pada
penelitian ini adalah kulit ikan nila (Oreochromis niloticus). Tujuan dari penelitian
ini adalah mengetahui cara pembuatan gelatin dari kulit ikan nila dan mengetahui
konsentrasi gelatin ikan nila yang terbaik dalam pembuatan sirup melon. Bahan
yang digunakan dalam penelitian ini adalah kulit ikan nila. Bahan tambahan yang
digunakan dalam penelitian ini asam asetat 3% (CH3COOH), air dan aquadest.
Metode yang digunakan penelitian adalah experimental laboratories dengan
rancangan percobaan menggunakan Rancangan Acak Lengkap dengan perlakuan
konsentrasi gelatin ikan nila yang konsentrasi 0% 3%, 5% dan 7% dengan tiga kali
pengulangan. Parameter pengujian yang dilakukan yaitu randemen, viskositas, pH,
uji warna dan uji hedonik. Data dianalisa menggunakan uji ANOVA dan diuji lanjut
dengan uji Beda Nyata Jujur. Hasil penelitian menunjukkan perbedaan konsentrasi
gelatin berpengaruh nyata terhadap nilai, viskositas, pH, uji warna dan hedonik.
Perlakuan terbaik sirup melon diperoleh dari perlakuan konsentrasi gelatin 3%
dengan nilai derajat keasaman 5,45, viskositas 80,00 cP, warna L*34,67, nilai warna
a* 32,33 dan nilai warna b* 53,33. Uji hedonik terbaik yang disukai panelis dengan
selang kepecayaan sebesar 7,57<x<8,14.
Kata kunci: kulit ikan nila, gelatin, pengental, sirup
ABSTRACT
Devy Nurul Safitri. 26030116120034. Effect of Addition of kin Gelatin
Tilapia (Oreocgromis niloticus) and Melon Syrup Characteristics
(Eko Nurcahya Dewi and Slamet Suharto).
The skin of the fish used as raw material for making gelatin in this research
is the skin of tilapia (Oreochromis niloticus). The objective of this research is to
find out how to make gelatin from pila fish skin and to find out the best
concentration of tilapia gelatin in making melon syrup. The material used in this
study was tilapia skin. Additional materials used in the study were acetic acid
(CHCOOH), water and distilled water. The method used in this study was an
experimental laboratory with chopping, an experiment using the completely
randomized design with treatment of tilapia gelatin concentrations of 0%, 3%, 5%
and 7% with three repetitions. The penguin parameters were carried out by vaity
candemen. viscosity, pH, color test and hedonyl test. Data were analyzed using the
ANOVA test. lammut with real difference to be honest. The results of the study
showed differences in the concentration of gelatin berngarub avata techa and pilai.
viscosity. pH, color test and hedonics. The best treatment, melon syrup prepared
from the handling of 3% gelatin concentration with an acidity rating of 5.45.
vascosity 80.00 cP. the color L *34.67, the value of the color a* 32.33 and the value
of the color b* 53.33. The best bedonic test, which was preferred by the panelists
with a level of satisfaction of 7,57<x<8.14.
Keywords: nila fish skin, gelatin. thickener, syrup
Item Type: | Thesis (Undergraduate) |
---|---|
Uncontrolled Keywords: | kulit ikan nila, gelatin, pengental, sirup nila fish skin, gelatin. thickener, syrup |
Subjects: | Fisheries And Marine Sciences |
Divisions: | Faculty of Fisheries and Marine Sciences > Department of Fishery Products Technology |
Depositing User: | pancasila wati |
Date Deposited: | 08 May 2024 04:27 |
Last Modified: | 08 May 2024 04:27 |
URI: | https://eprints2.undip.ac.id/id/eprint/20044 |
Actions (login required)
View Item |