KAJIAN KADAR AIR DAN SENSORIS DENDENG LELE HASIL RESTRUKTURISASI DAGING IKAN LEL DENGAN PENAMBAHAN SAGU.

Jayani, Amir and Zulman, Effendi and Devi , Silsia (2013) KAJIAN KADAR AIR DAN SENSORIS DENDENG LELE HASIL RESTRUKTURISASI DAGING IKAN LEL DENGAN PENAMBAHAN SAGU. Undergraduated thesis, Fakultas Pertanian, UNIB.

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Abstract

THE WATER CONTENT and PHYSICAL CHARACTERISTIC OF CAT FISH SLICE DRY MEAT from CAT FISH MEAT RESTRUCTURE RESULT WITH BINDER ADDING STUDY ( Amir Jayani Under Guidance Of Zulman Effendi And Devi Silsia.2013) Cat fish or clarias sp was a kind of fresh water fish and preferred by fishconsuments, with delicious taste, soft meat, tidy and could be cooked in many kind of cooked food. Cat fish has a long body with a flat- wide head which was completed by four mou stache. It has browny and black colour with 40 cm long of body ( Anonym, 2011). the making of slice dry meat from cat fish meeds binder (sticker) because cat fish meat has not have fibre structure of cat fish slice dry animals (like cow’s meat). The using of binder can help making the better structure of cat fish slice dry meat ( Fikar, 2012 ). On Fikar’s research (2012) the using of rice flour with consentration in 5% and the thickness of slice dry meat in 5 mm produced the cat fish slice dry meat with the best physical characteristic and also most preferred by consument. It’s not just rice flour that could be used as binder. One of binder that could be used to substitute the rice flour was starch. But the using of starch as binder had to be studied especially about binder consentration and thickness. In this research, would be studied about the influence of binder consentration and bthe cat fish slice dry meat thickness against the water content and censoris test. This research was purposed to get the influence of thickness and variety of binder consentration against the water content and also the pleasure level of panelist based on organoleptic test. The data was analysed by variance analysis (ANOVA). If there’s significant difference so it would be tested by DMRT test in 5% level. And the hedonic test data was analysed by Kruskal Wallis analysis. The result of variance analysis showed that the thickness of cat fish slice dry meat and the binder consentration influenced water content. Water the cat fish slice dry meat which was used 5% and 10% of starch binder, had real difference. The using of 5% and 10% of starch binder increased the water content. Based on organoleptic, was gotten that the thickness and binder consentration influence didn’t have real difference didn’t have real difference against the smell, test, and colour of cat fish slice dry meat. But they were on texture.

Item Type:	Thesis (Undergraduated)
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture > Department of Industrial Technology of Agriculture
Depositing User:	011 Syahrul Lubis
Date Deposited:	09 Feb 2014 18:51
Last Modified:	12 Feb 2014 11:40
URI:	http://repository.unib.ac.id/id/eprint/6465

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