?url_ver=Z39.88-2004&rft_id=1654051026&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+FOOR+RMULASI+TEPUNG+TAPIOKA+DAN+IK+IKA+AN+GABUS+TERHADAP+KKARAKTERISTIK+FISIK+DAN+SENSORII+PEMPEK+KERING+IKAN+GABUS&rft.creator=TUBAGUS+%2C+ADJIE+WICAKSONO&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=%0D%0ADry+pempek+is+a+food+from+dried+pempek.+The+aims+of+this+study+were+to%0D%0Adetermine+the+effect+of+tapioca+and+snakehead+fish+formulations+on+the+physical%0D%0Aand+sensory+characteristics+of+dry+snakehead+fish+pempek+and+to+obtain+the+best%0D%0Atapioca+and+snakehead+fish+formulations.+This+study+was+arranged+in+a+one-factor%0D%0AComplete+Randomized+Block+Design+(RAKL)+with+6+treatments+and+4%0D%0Areplications.+The+ratio+of+snakehead+fish+meat+and+tapioca+flour+consisted+of+6%0D%0Alevels%3A+K1(70%25%3A30%25)%3B+K2(60%25%3A40%25)%3B+K3(50%25%3A50%25)%3B+K4(40%25%3A60%25)%3B%0D%0AK5(30%25%3A70%25)+and+K6(20%25%3A80%25).+The+ratio+of+the+addition+of+tapioca+flour+and%0D%0Asnakehead+fish+meat+affects+the+chemical+analysis+of+dry+pempek+including+water%0D%0Acontent+and+water+rehydration+ratio+and+affects+sensory+tests+including+texture%2C%0D%0Acolor%2C+taste+and+overall+acceptance+of+snakehead+dry+pempek.+Dry+pempek%0D%0Asnakehead+fish+with+the+best+formulation+was+the+K2+treatment+(60%25+tapioca%0D%0Aflour%3A40%25+snakehead+fish)+which+resulted+in+a+water+content+of+11.92%25%2C%0D%0Arehydration+ratio+100%25%2C+color+score+was+grayish-white%2C+for+dry+pempek+it+smells+a%0D%0Abit+fishy%2C+and+has+a+slightly+chewy+texture+and+a+fishy+taste.+Overall+acceptance%0D%0Ahas+a+score+of+4.21%2C+which+means+that+dry+pempek+is+liked+by+the+panelists.%0D%0AKeywords%3A+Dry+pempek%2C+snakehead+fish%2C+drying%0D%0A%0D%0APempek+kering+berasal+dari+pempek+yang+dikeringkan.+Tujuan+dari+penelitian+ini%0D%0Amengetahui+pengaruh+formulasi+tapioka+dan+ikan+gabus+terhadap+karakteristik%0D%0Afisik+dan+sensori+pempek+kering+ikan+gabus+dan+mendapatkan+formulasi+tapioka%0D%0Adan+ikan+gabus+terbaik.+Penelitian+ini+disusun+dalam+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+satu+faktor+dengan+6+perlakuan+dan+4+ulangan.+Perbandingan%0D%0Adaging+ikan+gabus+dan+tepung+tapioka+terdiri+dari+6+taraf+%3A+K1+(70%25+%3A+30%25)%3B+K2%0D%0A(60%25+%3A+40%25)%3B+K3+(50%25+%3A+50%25)%3B+K4+(40%25+%3A+60%25)%3BK5+(30%25+%3A+70%25)+dan+K6+(20%25+%3A%0D%0A80%25).+Rasio+penambahan+tepung+tapioka+dan+daging+ikan+gabus+berpengaruh%0D%0Aterhadap+analisis+kimia+pempek+kering+meliputi+kadar+air+dan+rasio+rehidrasi+air%0D%0Aserta+berpengaruh+terhadap+uji+sensori+meliputi+tekstur%2C+warna%2C+rasa+dan%0D%0Apenerimaan+keseluruhan+pempek+kering.+Pempek+kering+ikan+gabus+dengan%0D%0Aformulasi+terbaik+adalah+perlakuan+K2+(tepung+tapioka+60%25+%3A+ikan+gabus+40%25)%0D%0Ayang+menghasilkan+kadar+air+11%2C92%25%2C+rasio+rehidrasi+100%25%2C+skor+warna+berwarna%0D%0Aputih+keabu-abuan%2C+pempek+kering+beraroma+agak+khas+ikan%2C+bertekstur+agak%0D%0Akenyal%2C+dan+rasa+khas+ikan.+Penerimaan+secara+keseluruhan+memiliki+skor+4%2C21%0D%0Ayang+artinya+pempek+kering+disukai+panelis.%0D%0AKata+kunci+%3A+Pempek+kering%2C+ikan+gabus%2C+pengeringan&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-06-14&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F72879%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F72879%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F72879%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++TUBAGUS+%2C+ADJIE+WICAKSONO++(2023)+PENGARUH+FOOR+RMULASI+TEPUNG+TAPIOKA+DAN+IK+IKA+AN+GABUS+TERHADAP+KKARAKTERISTIK+FISIK+DAN+SENSORII+PEMPEK+KERING+IKAN+GABUS.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F72879%2F