DIVERSIFIKASI SAMBALINGKUNG DARI IKAN LELE (Clarias gariepinus) DAN BONGGOL NANAS
Daftar Isi:
- This study aimed to determine the chemical and sensory characteristics of sambalingkung from catsfish and pineapple core. This research started from April 2019 to Mei 2019. This study used Randomized Block Design (RBD) model with one treatment factor, namely the addition of the pineapple core consisting of 4 levels of treatment (0%:10%:20%:30%). The parameters of this research were chemical variables (water, ash, lipid, protein, carbohydrate) and sensory variables (appearance, odor, taste, texture). The result showed that the treatment gave significant effect on lipid and protein variables, but did not give significant effect on water, ash, and carbohydrate variables. The chemical variable of water content ranged from 0.39% to 3.06%. Ash content of sambalingkung ranged from 5,54% to 6,21%. Protein content of sambalingkung ranged from 32,28% to 37,95% while lipid content ranged from 21,42% to 25,97%. Carbohydrate content of sambalingkung ranged from 24,52% to 37,68%. The sensory variable using hedonic quality test showed that the value of the appearance was between 6.84 to 7.56. The odor value ranged from 7.56 to 7.88. The taste value ranged from 6.68 to 7.08. While the texture value ranged from 6.92 to 7.8. The addition of pineapple core 10%-30% caused decrease on ash, protein, and lipid variables but increase on water and carbohydrate variables. The treatment did not give siginificant effects on all of sensory variables.