Uji Protein Dan Organoleptik Penyedap Rasa Alami Komposisi Jamur Kancing Dan Ikan Tongkol Dengan Variasi Suhu Pengeringan

Parwati, Masruroh Ayufauji and , Dra.Titik Suryani, M.Sc (2019) Uji Protein Dan Organoleptik Penyedap Rasa Alami Komposisi Jamur Kancing Dan Ikan Tongkol Dengan Variasi Suhu Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Flavoring is a substance or component that can give taste and scent that is often used to enhance the taste of food. Champignon mushrooms and mackarel tuna are known as one of the ingredients that can be used as a natural flavoring. The purpose of this research was to find out the protein content and organoleptic properties of natural flavoring of champignon mushroom composition and mackarel tuna with variations in drying temperature. This research used an experimental good method arranged in a factorial completely randomized design (RAL) with 2 factors, namely ingredients composition and variations in drying temperature with 3 replications in each treatment. Data analysis techniques are carried out in qualitative descriptive and two way anova. Protein content testing is done by the kjeldahl method. The results showed that the highest protein contained 25 g of champignon mushrooms and 75 g of mackarel tuna with a drying temperature of 40oC (A1T1). The best organoleptic test results on the treatment of 75 g champignon mushrooms and 25 g of mackarel tuna with a drying temperature of 40oC (A3T1) with a brownish yellow color, savory taste, good scent, soft texture and liked by panelists.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	champignon mushroom (Agaricus bisporus), mackarel tuna (Euthynnus affinis), umami
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	MASRUROH AYUFAUJI PARWATI
Date Deposited:	30 Jul 2019 06:48
Last Modified:	30 Jul 2019 06:48
URI:	http://eprints.ums.ac.id/id/eprint/74990

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