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<http://digilib.unila.ac.id/id/eprint/26358> <http://purl.org/dc/terms/title> "PENAMBAHAN IKAN RUCAH TERHADAP KARAKTERISTIK MUTU\r\nGEBLEK"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/26358> <http://purl.org/ontology/bibo/abstract> "Penelitian ini bertujuan menentukan penambahan ikan rucah yang optimal untuk\r\nmenghasilkan geblek dengan kandungan protein dan sifat organoleptik terbaik.\r\nPenelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) non\r\nfaktorial dengan 4 kali ulangan. Perlakuannya adalah, penambahan ikan rucah\r\npada adonan geblek sebesar 0% (kontrol), 5% (K1), 10% (K2), 15% (K3), 20%\r\n(K4), 25% (K5). Data diolah dengan analisis sidik ragam untuk mendapatkan\r\npenduga ragam galat serta signifikansi untuk mengetahui ada tidaknya perbedaan\r\nantar perlakuan. Kesamaan ragam diuji dengan uji Barlet dan penambahan data\r\ndiuji dengan uji Tuckey. Data dianalisis lebih lanjut dengan uji BNT pada taraf\r\n5%. Hasil penelitian ini menunjukkan bahwa geblek dengan penambahan ikan\r\nrucah sebesar 10% dipilih menjadi geblek terbaik dengan skor hedonik tekstur\r\nsebesar 4,03 (disukai), aroma sebesar 4,10 (disukai), rasa sebesar 4,21 (disukai),\r\npenerimaan keseluruhan sebesar 4,18 (disukai), terdapat sifat fisik dan kimia yaitu\r\nkadar air sebesar 50,44%, kadar lemak sebesar 10,75%, kadar abu 1,42 %, kadar\r\nprotein 5,1%, kadar karbohidrat 32,29%, daya serap minyak 2,00%, kekerasaan\r\nMuhammad Alqodri.BS\r\nbahan memiliki nilai 0,5019 mm/gr/s dan warna Citra Digital dengan nilai Hue\r\nsebesar 0,1862, Saturation sebesar 0,1051 dan Intensity sebesar 191,3628.\r\nKata kunci : geblek, ikan rucah, mutu geblek.\r\n\r\nABSTRACT\r\n\r\nThe aim of this research was to determine the optimal addition of trash fish to\r\nproduce protein and the best organoleptic properties of Geblek. The experiment was\r\narranged in a non-factorial Random Complete Block Design (RCBD) in four\r\nreplications. The treatment was the addition of trash fish in paste Geblek that\r\nconsisted of five different levels concentration, they were 0% (control sample), 5%\r\n(K1), 10% (K2), 15% (K3), 20% (K4), and 25% (K5). The data were processed by\r\nanalysis of variance to get the error variance estimators and significance to determine\r\nwhether there was a difference among the treatments. The homogeneity and\r\nadditivity of the data were evaluated by using Bartlet and Tuckey tests, then were\r\ncontinued by using BNT of 5%. The results showed that the addition of 10% trash\r\nfish in Geblek was chosen as the best Geblek which had texture score of 4.03 (liked),\r\naroma score of 4.10 (liked), taste score of 4.21 (liked), overall acceptance score of\r\n4.18 (liked), physical and chemical characters were water content of 50.44%, lipid\r\ncontent of 10.75%, ash content of 1.42%, protein content of 5,1%, carbohydrate\r\nMuhammad Al Qodri.BS\r\ncontent of 32.29%, oil absorption capacity of 2.100%, material hardness values\r\n0.5019 mm/g/s and colour digital image of 0.1862 Hue, saturation of 0.1051 and\r\nintensity of 191.3628.\r\nKeywords: Geblek, trash fish, quality of Geblek."^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/document/1735876> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1735866> .
<http://digilib.unila.ac.id/id/document/1735876> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1735866> .
<http://digilib.unila.ac.id/id/document/1735876> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1735866> .
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<http://digilib.unila.ac.id/id/document/1735877> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1735866> .
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<http://digilib.unila.ac.id/id/document/1735878> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1735866> .
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<http://digilib.unila.ac.id/id/document/1735880> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1735865> .
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<http://digilib.unila.ac.id/id/document/1735882> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1735865> .
<http://digilib.unila.ac.id/id/document/1735882> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1735865> .
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