Uji Organoleptik Dan Uji Kandungan Protein Sosis Belut (Monopterus Albus) Dengan Penambahan Berbagai Tepung Umbi- Umbian

TANEO, Elfrida Marlinda (2020) Uji Organoleptik Dan Uji Kandungan Protein Sosis Belut (Monopterus Albus) Dengan Penambahan Berbagai Tepung Umbi- Umbian. Undergraduate thesis, Unika Widya Mandira.

	Text ABSTRAK.pdf Download (651kB)
	Text BAB I.pdf Download (146kB)
	Text BAB II.pdf Restricted to Repository staff only Download (200kB)
	Text BAB III.pdf Restricted to Repository staff only Download (473kB)
	Text BAB IV.pdf Restricted to Repository staff only Download (223kB)
	Text BAB V.pdf Download (174kB)

Abstract

Eel (Monoptherus albus) is a type of freshwater fish whose potential has not been fully utilized. One of the efforts to utilize processed eels is by making eel sausages. In making sausages usually use tapioca flour,but in this study tapioca was replaced with root flour such as cassava,taro, and sweet potato. The purpose of this study was to determine the organoleptic test results and protein content in eel sausage (Monopterus albus)with the addition of various tuber flours. This research was conducted in January-February 2020 in two different places, namely the manufacture of eel sausage products and organoleptic tests at the Food Technology Laboratory of the UPT Mathematics and Natural Sciences Laboratory, Khatolik Widya Mandira University, Kupang and protein content analysis at the Soil Chemistry Laboratory, Faculty of Agriculture, Nusa University. Sandalwood. Organoleptic test results on eel sausage with the addition of tapioca flour (control) and the addition of tuber flour received different assessments from the panelists regarding the color, texture, aroma and taste of the storage time of 0 hours and 48 hours. Where at 0 hours of storage the panelists prefer eel sausage with the addition of cassava flour and in the 48 hour storage period (Freezer) the panelists prefer eel sausage with the addition of cassava flour. The results of the analysis of the nutritional content of eel sausage with the addition of tapioca flour (control) and the addition of tuber flour showed that eel sausage with the addition of sweet potato flour had higher protein content compared to eel sausage with the addition of tapioca flour, taro flour and cassava flour.

Actions (login required)

View Item