?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+ALGINAT+TERHADAP+KARAKTERISTIK%0D%0AKIMIA+DAN+SENSORI+BUMBU+BUBUK+PENYEDAP+BERBAHAN%0D%0ADASAR+IKAN+BAUNG+ASAP+(Hemibagrus+nemurus)&rft.creator=Putri+%2C+Maharani+Zinta&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Smoked+baung+fish+is+a+freshwater+fish+that+has+a+high+protein+and+has+a+specific%0D%0Apleasant+taste+and+aroma+that+is+very+popular+with+the+public%2C+so+it+has+the+potential%0D%0Ato+be+developed+into+a+seasoning+powder+flavoring.+However%2C+during+the%0D%0Aprocessing+process+there+can+be+damage+to+the+characteristics+and+compounds%0D%0Apresent+in+smoked+baung+fish.+One+way+to+keep+the+compound+in+smoked+baung%0D%0Afish+is+with+the+addition+of+alginate.+This+study+aims+to+determine+the+effect+of%0D%0Aadding+alginate+on+the+characteristics+of+smoked+baung+fish+powder+seasoning+and%0D%0Athe+right+alginate+concentration.+This+study+was+conducted+with+a+Complete+Group%0D%0ARandomized+Design+(RAKL)+with+a+single+treatment+and+four+repeats.+In+this%0D%0Astudy%2C+an+alginate+addition+formulation+was+used+with+7+levels%2C+namely+P0+(0%25)%2C%0D%0AP1+(2%25)%2C+P2+(4%25)%2C+P3+(6%25)%2C+P4+(8%25)%2C+P5+(10%25)%2C+and+P6+(12%25)+(w%2Fw).+The%0D%0Asimilarity+of+variance+was+tested+with+the+Bartlett+test%2C+the+data+was+processed+with%0D%0Avariety+analysis+to+obtain+an+estimator+of+error+variety+and+continued+with+the+5%25%0D%0ABNT+test.+In+this+study%2C+the+best+smoked+baung+fish+powder+seasoning+was%0D%0Aproduced%2C+namely+P3+treatment+with+the+addition+of+6%25+(w%2Fw)+alginate.with+a%0D%0Ascoring+test+score+which+included+color+4.32+(between+very+white-brown+and%0D%0Abrown)%2C+taste+3.52+(savory)%2C+aroma+3.92+(between+very+typical+smoked+fish+and%0D%0Aneutral)%2C+and+hedonic+test+score+which+included+color+3.18+(quite+like)%2C+taste+3.55%0D%0A(like)%2C+aroma+3.14+(quite+like)+and+viscosity+3.42+(quite+like)%2C+water+content+of%0D%0A3.85%25%2C+glutamic+acid+11.25%25%2C+peptide+content+1.99%25%2C+protein+content+68.67%25%2C+fat%0D%0Acontent+12.23%25%2C+ash+content+14.39%25%2C+NaCl+content+7.81%25+and+microbiology%0D%0Aincluding+TPC+and+yeast+mold+0%2C3+x+102CFU%2Fg.%0D%0AKeywords%3A+Alginate%2C+seasonings%2C+smoked+baung+fish%0D%0AIkan+baung+asap+merupakan+ikan+air+tawar+yang+mempunyai+protein+yang+cukup%0D%0Atinggi+dan+memiliki+rasa+dan+aroma+yang+sedap+spesifik+yang+sangat+digemari%0D%0Amasyarakat%2C+sehingga+berpotensi+untuk+dikembangkan+menjadi+bumbu+bubuk%0D%0Apenyedap.+Tetapi%2C+selama+proses+pengolahan+dapat+terjadi+kerusakan+pada%0D%0Akarakteristik+dan+senyawa-senyawa+yang+ada+pada+ikan+baung+asap.+Salah+satu%0D%0Acara+untuk+menjaga+senyawa+pada+ikan+baung+asap+yaitu+dengan+penambahan%0D%0Aalginat.+Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+alginat%0D%0Aterhadap+karakteristik+bumbu+bubuk+ikan+baung+asap+dan+konsentrasi+alginat+yang%0D%0Atepat.+Penelitian+ini+dilakukan+dengan+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+perlakuan+tunggal+dan+empat+ulangan.+Pada+penelitian+ini%0D%0Adigunakan+formulasi+penambahan+alginat+dengan+7+taraf+yaitu+P0+(0%25)%2C+P1+(2%25)%2C%0D%0AP2+(4%25)%2C+P3+(6%25)%2C+P4+(8%25)%2C+P5+(10%25)%2C+dan+P6+(12%25)+(b%2Fb).+Kesamaan+ragam+diuji%0D%0Adengan+uji+Bartlett%2C+data+diolah+dengan+analisis+ragam+untuk+memperoleh+penduga%0D%0Aragam+galat+serta+dilanjutkan+dengan+uji+BNT+5%25.+Pada+penelitian+ini+dihasilkan%0D%0Abumbu+bubuk+ikan+baung+asap+terbaik+yaitu+perlakuan+P3+dengan+penambahan%0D%0Aalginat+6%25+(b%2Fb).dengan+skor+uji+skoring+yang+meliputi+warna+4%2C32+(antara+sangat%0D%0Aputih+kecoklatan+dan+coklat)%2C+rasa+3%2C52+(gurih)%2C+aroma+3%2C92+(antara+sangat+khas%0D%0Aikan+asap+dan+netral)%2C+dan+skor+uji+hedonik+yang+meliputi+warna+3%2C18+(cukup%0D%0Asuka)%2C+rasa+3%2C55+(suka)%2C+aroma+3%2C14+(cukup+suka)+dan+kekentalan+3%2C42+(cukup%0D%0Asuka)%2C+kadar+air+sebesar+3%2C85%25%2C+asam+glutamat+11%2C25%25%2C+kadar+peptida+1%2C99%25%2C%0D%0Akadar+protein+68%2C67%25%2C+kadar+lemak+12%2C23%25%2C+kadar+abu+14%2C39%25%2C+kadar+NaCl+7%2C81%25%0D%0Adan+mikrobiologi+meliputi+TPC+dan+kapang+khamir+0%2C3+x+102CFU%2Fg.%0D%0A%0D%0AKata-kata+kunci%3A+Alginat%2C+bumbu%2C+ikan+baung+asap&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-04-01&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84461%2F1%2F1.%2520ABSTRAK%2520-%2520Putri%2520Maharani%2520Zinta.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84461%2F2%2F2.%2520SKRIPSI%2520FULL%2520-%2520Putri%2520Maharani%2520Zinta.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84461%2F3%2F3.%2520SKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Putri%2520Maharani%2520Zinta.pdf&rft.identifier=++Putri+%2C+Maharani+Zinta++(2024)+PENGARUH+PENAMBAHAN+ALGINAT+TERHADAP+KARAKTERISTIK+KIMIA+DAN+SENSORI+BUMBU+BUBUK+PENYEDAP+BERBAHAN+DASAR+IKAN+BAUNG+ASAP+(Hemibagrus+nemurus).++FAKULTAS+PERTANIAN%2C+UNIVE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