KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN
The objective of this study was to investigate the effect of carrageenan (seaweed powder) at different levels on the chemical composition, physical properties and sensory properties of spent hen sausage. The materials used in the study were spent hen meat, tapioca starch, carrageenan, skim milk, ice...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| author | , TIA YUSDANIA WARDANI , Ir. Jamhari, M.Agr.Sc |
| author_facet | , TIA YUSDANIA WARDANI , Ir. Jamhari, M.Agr.Sc |
| author_sort | , TIA YUSDANIA WARDANI |
| collection | UGM |
| description | The objective of this study was to investigate the effect of
carrageenan (seaweed powder) at different levels on the chemical
composition, physical properties and sensory properties of spent hen
sausage. The materials used in the study were spent hen meat, tapioca
starch, carrageenan, skim milk, ice cubes, and spices. Research treatment
was addition of carrageenan on the sausage formula at levels of 0.0, 1.5,
2.0, 2.5, and 3.0%. Replication of each treatment was six times. The
observed variables were the chemical composition, physical properties
and sensory properties. Data of chemical composition and physical
properties were analyzed by analysis of variance one way classification,
continued by Duncan's New Multiple Range Test. Data of sensory
properties were analyzed by non-parametric statistical analysis with
Hedonic Kruskal Wallis test. The results showed that the addition of
carrageenan up to level 3.0% significantly affected (P<0,05) decreased
tenderness but not pH value of spent hen sausage. Furthermore the
addition of carrageenan on the sausage formula also have no effect
significant on the chemical composition (moisture and protein content), as
well as sensory properties (colour, texture, flavour, smell, and
acceptability) of spent hen sausage. |
| first_indexed | 2024-03-13T23:13:43Z |
| format | Thesis |
| id | oai:generic.eprints.org:126410 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:13:43Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1264102016-03-04T08:43:51Z https://repository.ugm.ac.id/126410/ KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN , TIA YUSDANIA WARDANI , Ir. Jamhari, M.Agr.Sc ETD The objective of this study was to investigate the effect of carrageenan (seaweed powder) at different levels on the chemical composition, physical properties and sensory properties of spent hen sausage. The materials used in the study were spent hen meat, tapioca starch, carrageenan, skim milk, ice cubes, and spices. Research treatment was addition of carrageenan on the sausage formula at levels of 0.0, 1.5, 2.0, 2.5, and 3.0%. Replication of each treatment was six times. The observed variables were the chemical composition, physical properties and sensory properties. Data of chemical composition and physical properties were analyzed by analysis of variance one way classification, continued by Duncan's New Multiple Range Test. Data of sensory properties were analyzed by non-parametric statistical analysis with Hedonic Kruskal Wallis test. The results showed that the addition of carrageenan up to level 3.0% significantly affected (P<0,05) decreased tenderness but not pH value of spent hen sausage. Furthermore the addition of carrageenan on the sausage formula also have no effect significant on the chemical composition (moisture and protein content), as well as sensory properties (colour, texture, flavour, smell, and acceptability) of spent hen sausage. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , TIA YUSDANIA WARDANI and , Ir. Jamhari, M.Agr.Sc (2013) KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66630 |
| spellingShingle | ETD , TIA YUSDANIA WARDANI , Ir. Jamhari, M.Agr.Sc KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN |
| title | KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN |
| title_full | KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN |
| title_fullStr | KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN |
| title_full_unstemmed | KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN |
| title_short | KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN |
| title_sort | komposisi kimia sifat fisik dan sifat sensoris sosis daging ayam petelur afkir dengan penambahan karaginan |
| topic | ETD |
| work_keys_str_mv | AT tiayusdaniawardani komposisikimiasifatfisikdansifatsensorissosisdagingayampetelurafkirdenganpenambahankaraginan AT irjamharimagrsc komposisikimiasifatfisikdansifatsensorissosisdagingayampetelurafkirdenganpenambahankaraginan |