?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+PENAMBAHAN+TAPIOKA+DAN+KITOSAN+DALAM+MEMPRODUKSI+BAKSO+IKAN+LELE+BERMUTU+SNI&rft.creator=AMALIA+ROMANA%2C++1314051005&rft.subject=Pertanian+(+Umum+)&rft.description=Bakso+ikan+merupakan+produk+olahan+hasil+perikanan+yang+menggunakan+lumatan+daging+ikan+yang+ditambah+dengan+tepung.+Bakso+ikan+memiliki+kadar+protein+dan+kadar+air+yang+tinggi.+Daya+simpan+bakso+ikan+rendah+(hanya+mampu+bertahan+satu+hari)+pada+suhu+ruang.+Tujuan+penelitian+ini+yaitu+untuk+mengetahui+jumlah+tapioka+yang+dapat+menghasilkan+bakso+ikan+lele+bermutu+sesuai+dengan+SNI+7266%3A2014+dan+untuk+menentukan+dosis+dan+konsentrasi+kitosan+terbaik+yang+mampu+meningkatkan+masa+simpan+bakso+ikan+lele+pada+suhu+ruang.+Penelitian+ini+dilakukan+dalam+2+tahap.+Tahap+ke+1+yaitu+pembuatan+bakso+ikan+lele+dengan+penambahan+tapioka+10%25%2C+15%25%2C+20%25%2C+25%25%2C+dan+30%25+(b%2Fb)+dari+berat+daging+ikan.+Bakso+yang+dihasilkan+dianalisis+sensori+(rasa%2C+aroma%2C+dan+tekstur)-nya+untuk+menentukan+kesesuaian+mutu+bakso+dengan+SNI+7266%3A2014.+Hasil+perlakuan+terpilih+pada+tahap+ke+1+digunakan+untuk+penelitian+tahap+ke+2.+Pada+tahap+ke+2%2C+bakso+dibuat+dengan+menggunakan+Central+Composite+Design%2C+metode+respon+permukaan+(Response+Surface+Methodology)+23+faktorial.+Bakso+ikan+lele+dibuat+dengan+penambahan+kitosan+pada+adonan+dengan+dosis+0%2C40%25%2C+1%2C25%25%2C+2%2C5%25%2C+3%2C75%25+dan+4%2C60%25+(b%2Fb)%2C+dan+kemudian+disalut+dengan+larutan+kitosan+dengan+konsentrasi+0%2C32%25%2C+1%25%2C+2%25%2C+3%25+dan+3%2C68%25)+(b%2Fv).+Setelah+itu%2C+bakso+disimpan+pada+suhu+ruang+selama+0%2C+1%2C+2%2C+3+dan+4+hari%2C+dan+kemudian+dianalisis+sensori+(aroma%2C+tekstur%2C+dan+kenampakan)-nya%2C+serta+total+mikrobanya+untuk+menentukan+masa+simpannya.+Hasil+perlakuan+terpilih+pada+penelitian+tahap+ke+1+yaitu+penambahan+30%25+(b%2Fb)+tapioka.+Bakso+yang+dihasilkan+memiliki+nilai+sensori+(rasa%2C+aroma%2C+dan+tekstur)+dan+kadar+proksimat+(kadar+air%2C+protein+dan+abu)+sesuai+dengan+SNI+7266%3A2014.+Hasil+perlakuan+terbaik+pada+penelitian+tahap+ke+2+yaitu+%3A+(1)+penggunaan+dosis+kitosan+pada+adonan+sebanyak+2%25+(b%2Fb)+dengan+larutan+kitosan+sebagai+penyalut+pada+konsentrasi+2%25+(b%2Fv)+untuk+edible+coating+dan+(2)+penggunaan+dosis+kitosan+pada+adonan+sebanyak+2%2C5%25+(b%2Fb)+dengan+larutan+kitosan+sebagai+penyalut+pada+konsentrasi+0%2C9%25+(b%2Fv)+untuk+edible+coating.+Perlakuan+ini+mampu+meningkatkan+masa+simpan+bakso+ikan+hingga+240%25+(2%2C4+hari)+berdasarkan+pengamatan+sensori+(aroma%2C+tekstur%2C+penampakan)+dan+total+mikroba.%0D%0A%0D%0AKata+Kunci%3A%09%09Bakso+ikan%2C+kitosan%2C+masa+simpan%2C+metode+respon+permukaan%2C+tapioka%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AFishball+is+a+processed+product+of+fishery+products+which+used+pulverized+meat+fish+with+addition+of+flour.+Fish+meatballs+contain+high+level+of+protein+and+water.+The+shelf+life+of+fish+meatballs+is+low+(only+one+day)+at+room+temperature.+The+objectives+of+this+study+were+to+find+out+the+amount+of+tapioca+which+could+produce+high+quality+catfish+meatballs+that+fullfilled+to+SNI+7266%3A2014+and+to+determine+the+best+chitosan+dose+and+the+best+chitosan+concentration+which+could+increase+the+shelf+life+of+catfish+meatballs+at+room+temperature.+This+study+was+conducted+in+two+steps.+Step+1+was+to+produce+catfish+meatballs+with+the+addition+of+tapioca+10%25%2C+15%25%2C+20%25%2C+25%25%2C+and+30%25+(w%2Fw)+of+the+weight+of+meat+fish.+The+fish+meatballs+produced+were+analyzed+their+sensory+(taste%2C+aroma%2C+and+texture)+to+determine+their+quality+suitability+with+SNI+7266%3A2014.+The+best+result+of+the+first+step+(30%25+tapioca+addition)+in+this+research+was+implemented+to+step+2+using+Central+Composite+Design%2C+23+factorial+Response+Surface+Methodology.+Catfish+meatball+was+produced+with+addition+of+30%25+tapioca+and+chitosan+at+doses+of+0.40%25%2C+1.25%25%2C+2.50%25%2C+3.75%25+and+4.60%25+(w%2Fw).+The+catfish+meatballs+produce+were+then+coated+with+chitosan+solution+at+concentrations+of+0.32%25%2C+1.00%25%2C+2.00%25%2C+3.00%25+and+3.68%25)+(w%2Fv)+before+storage+at+room+temperature+for+0%2C+1%2C+2%2C+3+and+4+days.+After+storage%2C+the+meatballs+were+analyzed+their+sensory+(smell%2C+texture%2C+and+appearance)+and+total+microbes+to+determine+their+shelf+life.+The+best+treatment+of+the+step+1+was+the+tapioca+addition+of+30%25+(w%2Fw).+The+best+results+of+step+2+were%3A+(1)+addition+of+chitosan+into+meat+ball+dough+at+a+dose+2.0%25+(w%2Fw)+and+then+coated+with+chitosan+solution+at+a+concentration+of+2%2C5%25+(w%2Fv)+and+(2)+addition+of+chitosan+into+the+meat+ball+dough+at+a+dose+of+2.5%25+(w%2Fw)+and+then+coated+with+chitosan+solution+at+a+concentration+of+0.9%25+(w%2Fv).+These+treatments+were+able+to+increase+shelf+life+of+fish+meatballs+up+to+240%25+(2.4+days)+based+on+their+sensory+(smell%2C+texture%2C+appearance)+and+total+microbes.%0D%0A%0D%0AKeywords%3A%09Chitosan%2C+fish+meatballs%2C+response+surface+methodology%2C+shelf+life%2C+tapioca%0D%0A%0D%0A&rft.publisher=FAKULTAS+PERTANIAN+&rft.date=2017-09-18&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28564%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28564%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28564%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++AMALIA+ROMANA%2C+1314051005++(2017)+KAJIAN+PENAMBAHAN+TAPIOKA+DAN+KITOSAN+DALAM+MEMPRODUKSI+BAKSO+IKAN+LELE+BERMUTU+SNI.++FAKULTAS+PERTANIAN+%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F28564%2F