DUTA , FARIED KHALIQ (2025) THE EFFECT OF ADDING CARROT PUREE (Daucus carota L) TO CATFISH PATTY (Clarias sp) ON PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
This study aims to determine the effect of adding carrot puree (Daucus carota L) on the physical, chemical, and sensory properties of catfish patties (Clarias sp). The study was conducted using a Completely Randomized Block Design (CRBD) with six treatment levels of carrot puree concentration: 0%, 10%, 15%, 20%, 25%, and 30% of the weight of catfish meat, each with four replicates. The parameters observed included moisture content, physical properties (hardness, cohesiveness, and springiness), sensory analysis (scoring and hedonic), and chemical analysis for the best treatment. The results showed that the addition of carrot puree had a significant effect on hardness and springiness values but did not significantly affect cohesiveness. Sensory analysis revealed that the addition of carrot puree significantly affected color, and overall acceptability. The best treatment was achieved with a 25% addition of carrot puree (P4), resulting in patties with moisture content, fat content, protein content, crude fiber, and antioxidant activity that met the quality standards of SNI 8503:2018. The addition of carrot puree can increase the fiber and carotenoid content of the patty while improving sensory quality without significantly reducing internal texture. Keywords: Carotenoid, carrot puree, catfish patty, sensory, texture, Penelitian ini bertujuan untuk mengetahui pengaruh penambahan puree wortel (Daucus carota L) terhadap sifat fisik, kimia, dan sensori patty ikan lele (Clarias sp). Penelitian dilaksanakan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan enam perlakuan konsentrasi puree wortel: 0%, 10%, 15%, 20%, 25%, dan 30% dari berat daging ikan lele, masing-masing dengan empat ulangan. Parameter yang diamati meliputi kadar air, sifat fisik (hardness, cohesiveness, dan springiness), analisis sensori (skoring dan hedonik), serta analisis kimia untuk perlakuan terbaik. Hasil penelitian menunjukkan bahwa penambahan puree wortel memberikan pengaruh nyata terhadap nilai hardness dan springiness, namun tidak memberikan pengaruh nyata terhadap cohesiveness. Secara sensori, penambahan puree wortel berpengaruh nyata terhadap warna, dan penerimaan keseluruhan. Perlakuan terbaik diperoleh pada penambahan 25% puree wortel (P4) yang menghasilkan patty dengan kadar air, kadar lemak, kadar protein, serat kasar, dan aktivitas antioksidan yang sesuai dengan standar mutu SNI 8503:2018. Penambahan puree wortel dapat meningkatkan kandungan serat dan karotenoid patty, sekaligus memperbaiki mutu sensori tanpa menurunkan tekstur internal secara signifikan. Kata kunci: Karotenoid, patty ikan lele, puree wortel, tekstur, sensori
| Jenis Karya Akhir: | Skripsi |
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| Subyek: | 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian |
| Pengguna Deposit: | UPT . Desi Zulfi Melasari |
| Date Deposited: | 30 Oct 2025 08:12 |
| Terakhir diubah: | 30 Oct 2025 08:12 |
| URI: | http://digilib.unila.ac.id/id/eprint/92431 |
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