SIFAT KRITIS DAN UMUR SIMPAN KERIPIK KULIT LELE

Ahsan, Farid (2017) SIFAT KRITIS DAN UMUR SIMPAN KERIPIK KULIT LELE. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Abstract

SIFAT KRITIS DAN UMUR SIMPAN KERIPIK KULIT LELE INTISARI Industri pengolahan ikan lele sering kali hanya memanfaatkan dagingnya saja misalnya pada industri baso ikan, abon ikan, kerupuk ikan, tepung ikan dan kecap ikan. Melimpahnya limbah kulit lele selama ini dikenal sebagai sesuatu yang dianggap limbah. Untuk meningkatkan nilai tambah, kulit lele diolah menjadi keripik kulit lele yang bernilai gizi tinggi. Penelitian ini menggunakan kulit ikan lele, penelitian ini menggunakan pengeringan dengan cabinet dryer dan tanpa pengeringan, kulit lele tersebut disimpan selama 1, 15 dan 29 hari, kemudian diuji tingkat kesukaan panelis terhadap produk keripik kulit lele, menguji angka TBA, kadar air tekstur dan analisa keripik kulit lele dan dilakukan dengan 2 kali ulangan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) menggunakan uji Duncan pada tingkat kepercayaan  5%. Hasil penelitian menunjukan panelis menyukai keripik kulit lele dengan perlakuan dengan pengeringan pada hari ke 1. Pada uji TBA keripik kulit lele pada hari ke 1 hingga hari ke 15 mengalami peningkatan nilai TBA dan mengalami penurunan nilai TBA pada hari ke 29 hari dan belum melewati angka batas maksimal yang ditetapkan yakni 0,2-6,3 mg malonaldehid/kg sampel. Kata kunci: Keripik kulit lele, sifat kritis dan kondisi kritis, lama penyimpanan, ketengikan.xiii CRITICAL PROPERTIES AND SHELF LIFE OF CATFISH SKIN CHIPS ABSTRACT In the processing fish we use the fish meat for meatballs fish, abon fish, chips fish, flour fish and sauce fish industry example.Various type of fish be able to prossed and become variations of food and may increase the value sell similarly by the variation of catfish. Catfish is fishery commodity which many intriguing and has developed. This research using the catfish skin, this research use drying by cabinet dryer and without drying. Those catfish skin is instore for 1, 15 and 29 days. Then, favorite level test about catfish chip skin, TBA value test, water content, texture test and colour test by lovibond tintometer, it done twice. This research complete randomized design and using Duncan Test on the level of trust 5%. The results showed panelist liked catfish skin chips with drying treatment on day 1. In TBA catfish skin chips on day 1 until day 15 have increased TBA value and decrease at day 29 and have not passing limit number maximal specified that is 0,2 – 6,3 mg malonaldehid/kg. Keyword : chips catfish skin, Critical Characteristic and condition critical, long storage, rancidity

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Agus Slamet, S.TP, M.P
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 29 Jan 2018 05:12
Last Modified: 29 Jan 2018 05:12
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1502

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