creators_name: LEONA , AMELIA 
creators_id: 1914051002
type: other
datestamp: 2024-02-12 07:05:33
lastmod: 2024-02-12 07:05:33
metadata_visibility: show
title: PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG
TALAS BOGOR (Colocasia esculenta L. Schott) SEBAGAI BAHAN
PENGISI TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI
SOSIS IKAN PATIN (Pangasius hypophtalmus)
ispublished: pub
subjects: 600
subjects: 630
full_text_status: restricted
abstract: Bogor taro flour is a carbohydrate source flour with high starch that can be used as
a filling material for making catfish sausage. This study aimed to determine the
effect of tapioca flour and Bogor taro flour formulation on the chemical, physical,
and sensory characteristics of catfish sausage and determine the best formulation
of tapioca flour and Bogor taro flour treatment in catfish sausage. This study was
arranged in a Randomized Complete Group Design (RAKL) with a single factor
of tapioca flour and Bogor taro flour formulation with 6 treatments P1 (100%:
0%), P2 (80%: 20%), P3 (60%: 40%), P4 (40%: 60%), P5 (20%: 80%), and P6
(0%: 100%) with 4 replications. Data were tested for equality of variance with
Barlett's test and data saturation with Tuckey's test. The data were analyzed for
variance to obtain an estimate of the variance errors and determine the effect
between treatments, then further analyzed using the BNJ test at the 5% level. The
results showed the formulation of tapioca flour and Bogor taro flour had a very
significant on moisture content, ash content, hardness, springiness, cohesiveness,
texture, appearance, and overall acceptance, but no effect on the taste and aroma
of catfish sausage. P5 was the best treatment with a moisture content of 52,08%,
ash content of 1,55%, hardness of 270,75 gf, springiness of 10,03 mm,
cohesiveness of 0,83, texture of 3,88 (dense and compact), appearance of 2,93
(slightly dull), taste of 3,87 (typical of fish sausage), aroma of 3,87 (typical of
fish), overall acceptance of 3,88 (liked), protein content of 15,61%, and fat
content of 4,29%.
Keywords : Bogor taro flour, catfish sausage, tapioca flour

Tepung talas Bogor merupakan tepung sumber karbohidrat dengan pati tinggi
yang dapat digunakan sebagai bahan pengisi pembuatan sosis ikan patin.
Penelitian bertujuan mengetahui pengaruh formulasi tepung tapioka dan tepung
talas Bogor terhadap karakteristik kimia, fisik, dan sensori sosis ikan patin dan
menentukan formulasi tepung tapioka dan tepung talas Bogor perlakuan terbaik
pada sosis ikan patin. Penelitian disusun dalam Rancangan Acak Kelompok
Lengkap (RAKL) dengan faktor tunggal formulasi tepung tapioka dan tepung
talas Bogor dengan 6 perlakuan P1 (100% : 0%), P2 (80% : 20%), P3 (60% :
40%), P4 (40% : 60%), P5 (20% : 80%), P6 (0% : 100%) sebanyak 4 ulangan.
Data diuji kesamaan ragamnya dengan uji Barlett dan kemenambahan data dengan
uji Tuckey. Data dianalisis ragam untuk mendapatkan penduga ragam galat dan
mengetahui pengaruh antar perlakuan, lalu dianalisis lebih lanjut menggunakan uji
BNJ taraf 5%. Hasil penelitian menunjukkan bahwa formulasi tepung tapioka dan
tepung talas Bogor berpengaruh sangat nyata terhadap kadar air, kadar abu,
hardness, springiness, cohesiveness, tekstur, kenampakan, dan penerimaan
keseluruhan. P5 merupakan perlakuan terbaik dengan kadar air sebesar 52,08%,
kadar abu sebesar 1,55%, hardness sebesar 270,75 gf, springiness sebesar 10,03
mm, cohesiveness sebesar 0,83, skor tekstur 3,88 (padat dan kompak), skor
kenampakan 2,93 (agak kusam), skor rasa 3,87 (khas sosis ikan), skor aroma 3,87
(khas ikan), skor penerimaan keseluruhan 3,88 (suka), kadar protein sebesar 15,61
%, dan kadar lemak sebesar 4,29%.
Kata kunci : sosis ikan patin, tepung talas Bogor, tepung tapioka
date: 2024-01-10
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 1914051002
citation:   LEONA , AMELIA   (2024) PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG TALAS BOGOR (Colocasia esculenta L. Schott) SEBAGAI BAHAN PENGISI TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI SOSIS IKAN PATIN (Pangasius hypophtalmus).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/78714/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/78714/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/78714/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf