?url_ver=Z39.88-2004&rft_id=1514051067&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+SENSORI+DAN+FISIK+SOSIS+IKAN+SWANGGI%0D%0A(Priacanthus+tayenus)+DENGAN+PENAMBAHAN+PATI+SAGU+(Metroxylon+sp.)%0D%0A%0D%0ASEBAGAI+BAHAN+PENGISI&rft.creator=MELI+APRIYANI%2C+1514051067&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Ikan+swanggi+merupakan+salah+satu+hasil+laut+yang+melimpah.+Ikan+swanggi+belum%0D%0Abanyak+dimanfaatkan+dalam+produk+pangan%2C+sehingga+dapat+digunakan+sebagai+bahan%0D%0Abaku+dalam+pembuatan+sosis.+Selain+itu+pembuatan+sosis+memerlukan+bahan+pengisi%0D%0Auntuk+membentuk+tekstur+yang+kompak.+Tujuan+penelitian+adalah+untuk%0D%0Amendapatkan+konsentrasi+pati+sagu+sebagai+bahan+pengisi+sosis+ikan+swanggi+yang%0D%0Amenghasilkan+sifat+sensori+dan+fisik+sesuai+SNI+7755%3A2013.+Penelitian+disusun+dalam%0D%0ARancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+delapan+perlakuan+dan+tiga%0D%0Aulangan.+Faktor+tunggal+yaitu+konsentrasi+tepung+sagu+yang+terdiri+dari+delapan+taraf%0D%0Aperlakuan+yaitu+7%2C5%25%2C+10%25%2C+12%2C5%25%2C+15%25%2C+17%2C5%25%2C+20%25%2C+22%2C5%25%2C+dan+25%25+yang%0D%0Adihitung+dari+berat+ikan+swanggi+(b%2Fb)+hasil+trial+and+error.+Data+dianalisis+kesamaan%0D%0Aragamnya+dengan+uji+Bartlett+dan+kemenambahan+data+uji+Tuckey%2C+selanjutnya+data%0D%0Adianalisis+sidik+ragam+untuk+mengetahui+pengaruh+antar+perlakuan.+Apabila+terdapat%0D%0A%0D%0Aiv%0D%0A%0D%0Apengaruh+yang+nyata%2C+data+dianalisis+lebih+lanjut+dengan+Uji+Beda+Nyata+Terkecil%0D%0A(BNT)+pada+taraf+5%25.+Hasil+penelitian+menunjukkan+bahwa+sosis+ikan+swanggi%0D%0Aterbaik+adalah+perlakuan+K6+(20%25+pati+sagu).+Sosis+ikan+swanggi+perlakuan+terbaik%0D%0A(K6)+menghasilkan+penampakan+dengan+skor+7%2C08+(kurang+cemerlang)%2C+aroma%0D%0Adengan+skor+6%2C76+(khas+ikan)%2C+rasa+dengan+skor+6%2C92+(khas+sosis+ikan)%2C+tesktur+dengan%0D%0Askor+7%2C35+(cukup+padat+dan+kompak)+dan+penerimaan+keseluruhan+dengan+skor+7%2C11%0D%0A(suka)%2C+serta+uji+fisik+tekstur+sebesar+205%2C58+gf.+Kadar+air+sosis+ikan+swanggi%0D%0Aperlakuan+terbaik+sebesar+65%2C20%25%2C+kadar+abu+sebesar+2%2C12%25%2C+kadar+lemak+sebesar%0D%0A3%2C28%25+dan+kadar+protein+sebesar+12%2C68%25%2C+serta+total+mikroba+sebesar+4%2C7+%C3%97+104%0D%0Akoloni%2Fg+yang+telah+memenuhi+Standar+Nasional+Indonesia+sosis+ikan+(SNI%0D%0A7755%3A2013).%0D%0A%0D%0AKata+kunci+%3A+sosis%2C+ikan+swanggi%2C+pati+sagu%2C+isolat+protein+kedelai+Swanggi+fish+is+one+of+abundant+fishery+products.+This+kind+of+fish+has+not+been%0D%0Awidely+used+in+food+products.+One+alternative+to+increase+its+utilization+is+using+it+as%0D%0Aa+raw+material+in+sausage+manufacturing.+In+addition+to+raw+material+filler+is+needed%0D%0Ain+sausage+processing+to+improve+the+texture.+Therefore+the+aim+of+this+study+was+to%0D%0Afind+the+percentage+of+sago+starch+as+filler+which+result+in+swanggi+sausage%0D%0Acompliance+with+SNI+7755%3A2013.+The+research+was+arranged+in+a+Complete%0D%0ARandomized+Block+Design+(CRBD)+with+eight+treatments+and+three+replications.+The%0D%0Asingle+factor+was+the+concentration+of+sago+flour+which+consisted+of+eight+levels+of%0D%0Atreatment+namely+7.5%25%2C+10%25%2C+12.5%25%2C+15%25%2C+17.5%25%2C+20%25%2C+22.5%25%2C+and+25%25+based+on%0D%0Athe+weight+of+swanggi+fish+(b%2Fb)+from+result+of+trial+and+error.+Homogeneity+and%0D%0Aadditivity+of+the+data+were+analyzed+using+Bartlett+and+Tuckey+tests.+Then+they+were%0D%0A%0D%0Aii%0D%0A%0D%0Aanalyzed+using+variance+to+determine+the+effect+between+treatments.+If+there+is+a%0D%0Asignificant+effect%2C+the+data+then+werefurther+analyzed+by+the+Least+Significant%0D%0ADifference+Test+(LSD)+at+the+level+of+5%25.+The+results+showed+that+the+best+swanggi%0D%0Asausages+were+K6+treatment+(20%25+sago+starch).+The+best+treatment+for+swanggi+fish%0D%0Asausage+(K6)+had+the+characteristics+of+appearance+with+a+score+of+7.08+(less+clear)%2C%0D%0Aaroma+with+a+score+of+6.76+(typical+of+fish)%2C+flavor+with+a+score+of+6.92+(typical+of+fish%0D%0Asausage)%2C+texture+with+a+score+of+7.35+(+quite+dense+and+compact)+and+overall%0D%0Aacceptance+with+a+score+of+7.11+(likes)%2C+as+well+as+physical+texture+testing+of+205.58%0D%0Agf.+The+best+treatment+for+swanggi+sausage+had+the+water+content+of+65.20%25%2C+ash%0D%0Acontent+of+2.12%25%2C+fat+content+of+3.28%25+and+protein+content+of+12.68%25%2C+and+total%0D%0Amicrobes+are+4.7+%C3%97+104+colonies%2Fg.+Therefore+this+sausage+is+in+compliance+with+the%0D%0AIndonesian+National+Standard+sausages+fish+(SNI+7755%3A+2013).%0D%0A%0D%0AKeywords+%3A+sausage%2Cswanggi+fish%2Csago+starch%2C+soy+protein+isolate&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57166%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57166%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57166%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifi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