?url_ver=Z39.88-2004&rft_id=2014051039&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+SIFAT+SENSORI+DAN+KIMIA+ABON+IKAN+EKOR%0D%0AKUNING+(Caesio+cunning)+DENGAN+PENAMBAHAN+JANTUNG+PISANG%0D%0AKEPOK+(Musa+acuminata+balbisiana+Colla)&rft.creator=RETHA+UNTARI+PUJA%2C+WIRANTI&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=607+Pendidikan%2C+riset%2C+topik+terkait&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Abon+is+one+of+the+processed+snacks+generally+made+from+beef+or+fish.+The+addition%0D%0Aof+fiber-rich+ingredients+such+as+banana+blossom+is+used+to+add+functional+value+and%0D%0Aincrease+the+economic+value+of+its+production.+This+study+aims+to+determine+the%0D%0Aeffect+of+the+addition+of+banana+blossom+on+the+characteristics+of+chemical%0D%0Aproperties+which+include+moisture+content%2C+protein+content%2C+fat+content%2C+and+fiber%0D%0Acontent%2C+and+to+determine+the+sensory+properties+which+include+color%2C+aroma%2C+taste%2C%0D%0Atexture%2C+overall+acceptance+(hedonic)%2C+and+get+the+best+level+of+kepok+banana%0D%0Ablossom+(Musa+accuminata+balbisiana+Colla)+that+can+be+used+in+making+shredded%0D%0Ayellowtail+fish+(Caesio+cunning).+This+study+used+a+single-factor+Randomized%0D%0AComplete+Block+Design+(RCBD)+(formula+of+yellowtail+fish+meat+and+kepok+banana%0D%0Ablossom)+with+6+treatment+levels+and+4+replicates.+The+formulas+tested+in+making%0D%0A200g+of+shredded+fish+were+P0%2Fcontrol+(100%25%3A0%25)%3B+P1+(85%25%3A15%25)%3B+P2%0D%0A(82.5%25%3A17.5%25)%3B+P3+(80%25%3A20%25)%3B+P4+(77.5%25%3A22.5%25)%3B+and+P5+(75%25%3A25%25).+The%0D%0Aparameters+observed+were+sensory+characteristics+(color%2C+aroma%2C+taste%2C+texture%2C%0D%0Aoverall+acceptance)+and+moisture+content.+The+data+obtained+were+analyzed+using%0D%0AAnalysis+of+Variance+(ANARA)+followed+by+the+5%25+level+of+Least+Significant%0D%0ADifference+(LSD)+test.+The+results+showed+that+the+P3+treatment+(80%25%3A+20%25)+was%0D%0Athe+best+treatment+with+a+moisture+content+of+7.37%25+and+sensory+characteristics%2C%0D%0Anamely+getting+a+favorable+response+with+the+sensory+quality+of+light+brown+color%2C%0D%0Astrong+shredded+fish+aroma%2C+crispy+texture+not+lumpy%2C+very+pronounced+shredded%0D%0Afish+taste.+Shredded+fish+with+this+formulation+has+a+protein+content+of+31.18%25%2C+fat%0D%0Acontent+of+14.65%25%2C+and+crude+fiber+content+of+39.79%25.%0D%0AKeywords%3A+banana+blossom%2C+kepok+banana%2C+shredded+fish%2C+yellowtail+fish%0D%0A%0D%0AAbon+salah+satu+olahan+makanan+ringan+yang+umumnya+terbuat+dari+daging+sapi%0D%0Aatau+ikan.+Penambahan+bahan+kaya+serat+seperti+jantung+pisang+digunakan+untuk%0D%0Amenambah+nilai+fungsional+dan+meningkatkan+nilai+ekonomis+produksinya.%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+jantung+pisang%0D%0Apada+karakteristik+sifat+kimia+yang+meliputi+kadar+air%2C+kadar+protein%2C+kadar+lemak%2C%0D%0Akadar+serat+dan+mengetahui+sifat+sensori+yang+meliputu+warna%2C+aroma%2C+rasa%2C+tekstur%2C%0D%0Apenerimaan+keseluruhan+(hedonik)%2C+serta+mendapatkan+kadar+jantung+pisang+kepok%0D%0A(Musa+accuminata+balbisiana+Colla)+terbaik+yang+dapat+digunakan+dalam%0D%0Apembuatan+abon+ikan+ekor+kuning+(Caesio+cunning).+Penelitian+ini+menggunakan%0D%0ARancangan+Acak+Kelompok+Lengkap+(RAKL)+faktor+tunggal+(formula+daging+ikan%0D%0Aekor+kuning+dan+jantung+pisang+kapok)+dengan+6+taraf+perlakuan+dan+4+ulangan.%0D%0AFormula+yang+diujicobakan+dalam+pembuatan+200+g+abon+ikan+adalah+P0%2Fkontrol%0D%0A(100%25%3A0%25)%3B+P1+(85%25%3A15%25)%3B+P2+(82%2C5%25%3A17%2C5%25)%3B+P3+(80%25%3A20%25)%3B+P4%0D%0A(77%2C5%25%3A22%2C5%25)%3B+dan+P5+(75%25%3A25%25).+Parameter+yang+diamati+adalah+karakteristik%0D%0Asensori+(warna%2C+aroma%2C+rasa%2C+tekstur%2C+penerimaan+keseluruhan)+dan+kadar+air.+Data%0D%0Ayang+diperoleh+dianalisis+ragam+(ANARA)+yang+dilanjutkan+dengan+uji+Beda+Nyata%0D%0ATerkecil+(BNT)+taraf+5%25.+Hasil+penelitian+menunjukan+bahwa+perlakuan+P3%0D%0A(80%25%3A20%25)+merupakan+perlakuan+terbaik+dengan+kadar+air+7%2C37%25+dan+karakteristik%0D%0Asensori+yaitu+mendapatkan+respon+disukai+dengan+mutu+sensori+berwarna+cokelat%0D%0Amuda%2C+beraroma+abon+ikan+kuat%2C+bertekstur+renyah+tidak+menggumpal%2C+berasa+abon%0D%0Aikan+sangat+terasa.+Abon+dengan+formulasi+tersebut+memeiliki+kadar+protein%0D%0A31%2C18%25%2C+kadar+lemak+14%2C65%25%2C+dan+kadar+serat+kasar+39%2C79%25.%0D%0AKata+kunci%3A+abon+ikan%2C+ikan+ekor+kuning%2C+jantung+pisang%2C+pisang+kapok&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-11-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80426%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80426%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80426%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++RETHA+UNTARI+PUJA%2C+WIRANTI++(2024)+KARAKTERISTIK+SIFAT+SENSORI+DAN+KIMIA+ABON+IKAN+EKOR+KUNING+(Caesio+cunning)+DENGAN+PENAMBAHAN+JANTUNG+PISANG+KEPOK+(Musa+acuminata+balbisiana+Colla).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F80426%2F