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Umi Rosidah
Teknologi Hasil Pertanian Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry

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Journal : Jurnal FishtecH

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Pengaruh Penambahan Jamur Tiram Putih dan MOCAF Terhadap Karakteristik Kerupuk Udang Microwaveable Agung Praja Pratama; Umi Rosidah; Merynda Indriyani Syafutri
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.12672

Abstract

Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi jamur tiram putih dan konsentrasi mocaf terhadap sifat fisik, kimia dan sensoris kerupuk udang microwaveable. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial  (RALF) dengan dua faktor perlakuan dan dilakukan pengulangan sebanyak tiga kali. Faktor pertama yaitu konsentrasi mocaf (15% dan 25%) dan faktor kedua adalah  konsentrasi jamur tiram putih (25%, 50%, dan 75%). Parameter yang diamati meliputi sifat fisik (kekerasan, warna dan derajat pengembangan), sifat kimia (kadar air, kadar abu dan kadar protein), dan sifat sensoris menggunakan uji hedonik (kerenyahan, rasa, warna dan aroma). Hasil penelitian menunjukkan bahwa konsentrasi mocaf berpengaruh nyata terhadap kekerasan, kadar air, dan lightness, sedangkan konsentrasi jamur tiram putih berpengaruh nyata terhadap kekerasan, lightness, redness, yellowness, kadar air, abu, dan protein. Interaksi kedua faktor perlakuan berpengaruh nyata terhadap kadar air dan karakteristik sensoris (rasa dan warna). Hasil uji hedonik menunjukkan bahwa kerupuk udang yang disukai panelis adalah perlakuan A1B2 (15% mocaf dan 50% jamur tiram putih) dengan rerata nilai kekerasan 213,47 gf dan kadar air 3,35%. Kadar protein dalam kerupuk udang microwaveable memenuhi standar (SNI 2714.1:2009) yang termasuk dalam kategori kerupuk udang mutu 1.
Analisis Organoleptik (Scoring Test) Tingkat Kesegaran Ikan Nila Selama Penyimpanan Ayu Kalista; Amin Redjo; Umi Rosidah
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5985

Abstract

Sensory analysis has been used to to detect changes in the degree of tilapia freshness during the 12 hour storage period. This research was conducted in March 2017 until aJuly 2017. This research was conducted at Food Laboratory of PDD Polinela of Banyuasin Regency. The research method used is the experimental method (Explanatory Research). The data were processed using Friedman Conover and analyzed descriptively. The quality of fish can be grouped into several categories namely high quality, good quality, limit of acceptability and spoilt. The results showed the longer the time of retreat the quality of fish Tilapia was alight. High quality category has a gill color score of 8.40, texture 7.64 and aroma 7.76. Good quality category has a gill color score of 6.44, texture of 6.76 and aroma of 5.24. The limit of acceptability category has a gill color score of 4.72, a texture of 4.56 and a scent of 5.24. The spoiled category has a gill color score of 4.72, 3.16 texture and 2.44 odor.
Co-Authors Agung Praja Pratama Amin Redjo Amin Redjo ayu Kalista Merynda Indriyani Syafutri