?url_ver=Z39.88-2004&rft_id=1854051009&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PERBANDINGAN+IKAN+KEMBUNG+(Rastrelliger+kanagurta)%0D%0ADAN+PUREE+WORTEL+(Daucus+carota+L.)+TERHADAP%0D%0AKARAKTERISTIK+SENSORI+SIOMAY+IKAN+KEMBUNG&rft.creator=Aya+Atira+Abya+Ramadhani+Duha%2C+1854051009&rft.subject=000+Ilmu+komputer%2C+informasi+dan+pekerjaan+umum&rft.subject=001+Ilmu+pengetahuan&rft.description=ABSTRACT%0D%0ATHE+EFFECT+OF+PROPORTION+RATIO+BETWEEN+MACKEREL%0D%0A(Rastrelliger+kanagurta)+AND+CARROT+PUREE+(Daucus+carota+L.)+ON+THE%0D%0ASENSORY+CHARACTERISTICS+OF+SIOMAY%0D%0ABy%0D%0AAYA+ATIRA+ABYA+RAMADHANI+DUHA%0D%0AFish+is+a+material+that+is+very+susceptible+to+microbial+growth%2C+especially+bacteria.%0D%0AThis+susceptibility+leads+to+qualitative+and+quantitative+losses.+One+way+to%0D%0Aovercome+that+problem+is+to+processed+the+fish+into+siomay+product.+This+study%0D%0Awas+aimed+to+find+the+proportion+between+mackerel+and+carrot+puree+that+results+in%0D%0Athe+best+characteristic+of+siomay.+The+non+factorial+experiment+was+arranged+in%0D%0AComplete+Randomized+Block+Design+(CRBD).+The+treatment+consist+of+6+level%2C%0D%0AP0+(20%25+mackerel+%3A+80%25+chayote)%2C+P1(+100%25+mackerel%3A+0%25+carrot+puree)%2C+P2(%0D%0A95%25+mackerel%3A+5%25+carrot+puree)%2C+P3(+85%25+mackerel%3A+15%25+carrot+puree)%2C+P4(+75%25%0D%0Amackerel%3A+25%25+carrot+puree)%2C+and+P5+(65%25+mackerel%3A+35%25+carrot+puree).+The+data%0D%0Ahomogeneity+and+additivity+were+tested+using+Bartlett's+test+and+Tukey's+test.+The%0D%0Adata+were+subjected+to+ANOVA%2C+then+continued+tested+using+HSD+test+at+the+level%0D%0Aof+5%25+and+1%25.+In+this+study+produced+the+best+siomay+are+P4+treatment+with+the%0D%0Aaddition+of+carrot+puree+by+25%25+with+a+color+score+of+4.52+(orange)%2C+aroma+score%0D%0Aof+3.38+(somewhat+typical+of+fish)%2C+texture+score+of+4.22+(chewy)%2C+taste+score+of%0D%0A4.10+(typical+of+Fish)%2C+and+overall+acceptance+score+of+3.99+(like)+and+IC50+value%0D%0Aof+5847.95%2C+ash+content+of+1.60%25%3B+fat+content+of+0.27%25%3B+crude+fiber+content+of%0D%0A1.20%25%3B+protein+content+5%2C40%25+and+water+content+59%2C37%25.%0D%0AKey+words%3A+siomay%2C+mackerel%2C+carrot%2C+pectin%0D%0A%0D%0AIkan+merupakan+bahan+yang+rentan+menjadi+media+pertumbuhan+bakteri%0D%0Apembusuk.+Kelemahan+ikan+ini+dapat+menyebabkan+kerugian+dikala+produksi%0D%0Amelimpah+sehingga+perlu+dilakukan+proses+pengolahan+untuk+memperpanjang%0D%0Amasa+simpan+dan+meningkatkan+nilai+pada+segi+aroma%2C+rasa%2C+tekstur%2C+bentuk%2C+dan%0D%0Agizi.+Salah+satu+caranya+yaitu+dengan+pembuatan+siomay.+Penelitian+ini+bertujuan%0D%0Auntuk+mengetahui+pengaruh+perbandingan+ikan+kembung+dan+puree+wortel%0D%0Aterhadap+karakteristik+sensori+siomay+ikan+kembung+dan+perlakuan+terbaik+yang%0D%0Adihasilkan.+Penelitian+ini+dilakukan+dengan+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+perlakuan+tunggal+dan+empat+ulangan.+Pada+penelitian+ini%0D%0Adigunakan+formulasi+penambahan+puree+wortel+dengan+6+taraf+yaitu+P0+(20%25+ikan%0D%0Akembung+%3A+80%25+labu+siam)%2C+P1+(100%25+ikan+kembung+%3A+0%25+puree+wortel)%2C+P2+(95%25%0D%0Aikan+kembung+%3A+5%25+puree+wortel)%2C+P3+(85%25+ikan+kembung+%3A+15%25+puree+wortel)%2C%0D%0AP4+(75%25+ikan+kembung+%3A+25%25+puree+wortel)%2C+dan+P5+(65%25+ikan+kembung+%3A+35%25%0D%0Apuree+wortel).+Kesamaan+ragam+diuji+dengan+uji+Bartlett+serta+kemenambahan%0D%0Adata+diuji+dengan+uji+Tukey.+Data+diolah+dengan+sidik+ragam+untuk+memperoleh%0D%0Apenduga+ragam+galat+serta+uji+signifikasi+guna+mendapatkan+pengaruh+perlakuan.%0D%0ASetelah+itu%2C+data+dilanjutkan+dengan+uji+BNJ+pada+taraf+5%25+dan+1%25.+Pada%0D%0Apenelitian+ini+dihasilkan+siomay+terbaik+yaitu+perlakuan+P4+dengan+penambahan%0D%0Apuree+wortel+sebesar+25%25+dengan+skor+warna+4%2C52+(oranye)%2C+skor+aroma+3%2C38%0D%0A(agak+khas+ikan)%2C+skor+tekstur+4%2C22+(kenyal)%2C+skor+rasa+4%2C10+(khas+ikan)%2C+dan+skor%0D%0Apenerimaan+keseluruhan+3%2C99+(suka)+serta+nilai+IC50+sebesar+5847%2C95+ppm%2C+kadar%0D%0Aabu+1%2C60%25%3B+kadar+lemak+0%2C27%25%3B+kadar+serat+kasar+1%2C20%25%3B+kadar+protein+5%2C40%25+dan%0D%0Akadar+air+59%2C37%25.%0D%0AKata+Kunci%3A+siomay%2C+ikan+kembung%2C+wortel%2C+pektin&rft.publisher=FAKULTAS+PERTANIAN++&rft.date=2023-02-02&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F69746%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F69746%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F69746%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Aya+Atira+Abya+Ramadhani+Duha%2C+1854051009++(2023)+PENGARUH+PERBANDINGAN+IKAN+KEMBUNG+(Rastrelliger+kanagurta)+DAN+PUREE+WORTEL+(Daucus+carota+L.)+TERHADAP+KARAKTERISTIK+SENSORI+SIOMAY+IKAN+KEMBUNG.++FAKULTAS+PERTANIAN+%2C+UNIVERSITAS+LAMPUNG.++++(Submitted)++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F69746%2F