%0 Generic
%A MUHAMMAD AL QODRI. BS , (1214051056)
%C UNIVERSITAS LAMPUNG
%D 2017
%F eprints:26358
%I FAKULTAS PERTANIAN 
%T PENAMBAHAN IKAN RUCAH TERHADAP KARAKTERISTIK MUTU  GEBLEK
%U http://digilib.unila.ac.id/26358/
%X Penelitian ini bertujuan menentukan penambahan ikan rucah yang optimal untuk  menghasilkan geblek dengan kandungan protein dan sifat organoleptik terbaik.  Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) non  faktorial dengan 4 kali ulangan. Perlakuannya adalah, penambahan ikan rucah  pada adonan geblek sebesar 0% (kontrol), 5% (K1), 10% (K2), 15% (K3), 20%  (K4), 25% (K5). Data diolah dengan analisis sidik ragam untuk mendapatkan  penduga ragam galat serta signifikansi untuk mengetahui ada tidaknya perbedaan  antar perlakuan. Kesamaan ragam diuji dengan uji Barlet dan penambahan data  diuji dengan uji Tuckey. Data dianalisis lebih lanjut dengan uji BNT pada taraf  5%. Hasil penelitian ini menunjukkan bahwa geblek dengan penambahan ikan  rucah sebesar 10% dipilih menjadi geblek terbaik dengan skor hedonik tekstur  sebesar 4,03 (disukai), aroma sebesar 4,10 (disukai), rasa sebesar 4,21 (disukai),  penerimaan keseluruhan sebesar 4,18 (disukai), terdapat sifat fisik dan kimia yaitu  kadar air sebesar 50,44%, kadar lemak sebesar 10,75%, kadar abu 1,42 %, kadar  protein 5,1%, kadar karbohidrat 32,29%, daya serap minyak 2,00%, kekerasaan  Muhammad Alqodri.BS  bahan memiliki nilai 0,5019 mm/gr/s dan warna Citra Digital dengan nilai Hue  sebesar 0,1862, Saturation sebesar 0,1051 dan Intensity sebesar 191,3628.  Kata kunci : geblek, ikan rucah, mutu geblek.    ABSTRACT    The aim of this research was to determine the optimal addition of trash fish to  produce protein and the best organoleptic properties of Geblek. The experiment was  arranged in a non-factorial Random Complete Block Design (RCBD) in four  replications. The treatment was the addition of trash fish in paste Geblek that  consisted of five different levels concentration, they were 0% (control sample), 5%  (K1), 10% (K2), 15% (K3), 20% (K4), and 25% (K5). The data were processed by  analysis of variance to get the error variance estimators and significance to determine  whether there was a difference among the treatments. The homogeneity and  additivity of the data were evaluated by using Bartlet and Tuckey tests, then were  continued by using BNT of 5%. The results showed that the addition of 10% trash  fish in Geblek was chosen as the best Geblek which had texture score of 4.03 (liked),  aroma score of 4.10 (liked), taste score of 4.21 (liked), overall acceptance score of  4.18 (liked), physical and chemical characters were water content of 50.44%, lipid  content of 10.75%, ash content of 1.42%, protein content of 5,1%, carbohydrate  Muhammad Al Qodri.BS  content of 32.29%, oil absorption capacity of 2.100%, material hardness values  0.5019 mm/g/s and colour digital image of 0.1862 Hue, saturation of 0.1051 and  intensity of 191.3628.  Keywords: Geblek, trash fish, quality of Geblek.