title: PENGARUH PENAMBAHAN DAGING IKAN LELE (Clarias gariepinus)  TERHADAP SIFAT FISIK, KIMIA DAN SENSORI KERUPUK TIWUL
creator: SITI MARYAM, 1614051002
subject: 630 Pertanian dan teknologi yang berkaitan
description: Tiwul mengandung amilopektin sebesar 85,28% dan amilosa 13,72% yang  dapat digunakan untuk mensubstitusi tepung tapioka dalam pembuatan kerupuk.  Peningkatan nilai gizi kerupuk tiwul dapat dilakukan dengan penambahan daging  ikan lele. Penelitian ini bertujuan mendapatkan konsentrasi penambahan daging  ikan lele terhadap sifat fisik, kimia dan sensori kerupuk terbaik. Penelitian disusun  secara nonfaktorial dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan  4 kali ulangan. Perlakuan terdiri dari 6 taraf penambahan daging ikan lele yaitu  yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Data yang diperoleh diuji kesamaan  ragamnya dengan uji Bartlett dan kemenambahannya dengan uji Tuckey. Analisis  sidik ragam digunakan untuk mengetahui ada tidaknya pengaruh perlakuan,  kemudian dilanjutkan dengan uji BNT pada taraf 5%. Hasil penelitian  menunjukkan bahwa konsentrasi penambahan daging ikan lele sebesar 20%  menghasilkan kerupuk tiwul dengan karakteristik fisik, kimia dan sensori terbaik,  dengan volume pengembangan sebesar 291,81%, kadar protein 4,86%, kadar abu  2,52%, kadar air 6,70%, kadar lemak 0,51%, tekstur dengan skor 4 (renyah), rasa  dengan skor 4 (khas lele), warna dengan skor 4 (putih kecoklatan), dan aroma  dengan skor 3 (agak khas lele).    Kata kunci: Kerupuk, tiwul dan ikan lele.   Tiwul contains amylopectin of 85,28% and amylose 13,72% which can be  used to substitute tapioca flour in making crackers. Increasing the nutritional  value of tiwul crackers can be done by adding catfish meat. This study aimed to  get the appropriate concentration of catfish meat for the best physical, chemical  and sensory character of chips. This research was designed in Complete  Randomized Block Design (CRBD) with four replications. The treatments  consisted of six levels of adding catfish meat 0%, 5%, 10%, 15%, 20% and 25%.  The homogenity of data were analyzed by Bartlett’s test and additifity were tested  by Tuckey test. ANOVA were used to know the effect of treatments, then the data  were further analyzed by Least Significant Defference (LSD) on level of 5%. The  results showed that the concentration of addition of catfish meat by 20% resulted  in tiwul crackers with the best physical, chemical and sensory characteristics with  volume development 291,81 %, the protein content 4,86%, ash content 2,52%,  water content 6,70%, fat content 0,51%, texture with score 4 (crunchy), taste with  score 4 (typical catfish), color with score 4 (brownish white), and aroma with  score 3 (rather typical catfish).  Keywords : crackers, tiwul and catfish
publisher: FAKULTAS PERTANIAN
date: 2021
type: Skripsi
type: NonPeerReviewed
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identifier: http://digilib.unila.ac.id/61294/1/ABSTRAK%20-%20Siti%20Maryam.pdf
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identifier: http://digilib.unila.ac.id/61294/2/SKRIPSI%20FULL%20-%20Siti%20Maryam.pdf
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identifier: http://digilib.unila.ac.id/61294/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN%20-%20Siti%20Maryam.pdf
identifier:   SITI MARYAM, 1614051002  (2021) PENGARUH PENAMBAHAN DAGING IKAN LELE (Clarias gariepinus) TERHADAP SIFAT FISIK, KIMIA DAN SENSORI KERUPUK TIWUL.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/61294/