FLORENTIA, SARAH (2019) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF GABUS (Channa striata) FISHBALLS WITH SAGO FLOUR (Metroxylon rumphii Mart.) FROM ASMAT DISTRICTS (PAPUA. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Sago flour and gabus fish are Indonesian resources that are often found in Papua which are still not widely processed into a more valuable product. Gabus fish have a high nutrient content and the population is spread throughout Indonesia. Protein of gabus fish content 17.61%, 1.34% fat, Vitamin A 45 Mcg and Vitamin B 0.04 Mg in 100 g and high albumin. Gabus fish is less desirable to be processed because of the shape and smell that is not liked by the community. To optimize the use of sago and gabus fish, this study was made. The purpose of this study was to determine the effect of sago flour from Asmat as a substitute for tapioca flour on physical, chemical and sensory characteristics of gabus fish meatballs. To find out the comparison of the concentration of gabus fish and the concentration of adding the best sago flour and to add variety to the food of the people in Asmat Regency. Comparison of sago flour with gabus fish used, namely, 1: 5; 1: 2; and 1: 1. In comparison, used fish meatballs in general that use tapioca flour as its filler. In comparison, used fish meatballs in general that use tapioca flour as it’s filler. Gabus fish meatballs are analyzed chemically, physically and censoriously by the hedonic branch method. The chemical analysis included water content, ash content, fat content, protein content, carbohydrate content, and total calories. Physical analysis parameters include color, texture (hardness and springiness), and water holding capacity. While sensory analysis uses hedonic twigs methods include color, texture, aroma, taste, and overall. Data were analyzed with IBM SPSS Statistic version 20. For analysis of chemical and physical analysis data, one way ANOVA method was used with Duncan New Multiple Range Test. Whereas for the analysis of sensory data carried out by the Kruskal-Wallis test. The results showed an increase in the amount of sago flour used would cause an increase in carbohydrate levels, total calories, ash content, hardness value, springiness value, and improve water binding capacity. But the resulting color becomes darker, according to the fat level, protein content according to the water content decreases and decreases the level of sensory preference. As a comparison, meatballs with tapioca flour have brighter colors, higher levels of protein, fat content, and water content. Overall, gabus fish meatballs that are treated or controlled can be accepted by the panelists. The best meatballs in chemical, physical dan sensory characteristics are meatballs with the comparison of sago flour with gabus fish is 1:5.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Oct 2019 02:42 |
| Last Modified: | 06 Oct 2020 06:15 |
| URI: | http://repository.unika.ac.id/id/eprint/19793 |
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