Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal HUMANIS Jurnal Kriminologi Indonesia BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Pendidikan Kewarganegaraan Neraca Manajemen, Akuntansi, dan Ekonomi
Dewi Savitri
Unknown Affiliation
Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan

 1 
PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus) Ade Vera Yani; Idealistuti Idealistuti; Dewi Savitri; Nico Syahputra Sebayang
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Vol 11, No 2 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i2.19010

Abstract

This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.
Co-Authors Ade Vera Yani Idealistuti, Idealistuti Madian Muhammad Muchlis