KARAKTRISTIK FISIK KIMIA DAN ORGANOLEPTIK CUKO PEMPEK LEMBARAN DENGAN PENAMBAHAN PATI JAGUNG DAN KARAGENAN
Daftar Isi:
- The objective of this study was to determine the effect of corn starch and carrageenan addition on the Physical and Organoleptic Characteristic of cuko pempek sheet. This study was conducted at Chemical of Agricultural Product Laboratory and Sensory Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, Indralaya from August 2018 until Mei 2019. This study used Completely Randomized Factorial Design with two factors, namely (A) corn starch and (B) carrageenan. Parameters in this study were physical characteristic (texture), chemical characteristic (moisture content, ash content, total acid level, and pH test), organoleptic test used hedonic test (taste, color, flavor and texture). The result of this study showed that the corn starch addition had significant effect on texture value, moisture content, ash content, total acid level value, and pH value, while carrageenan concentration had significant effect on texture value, moisture content, and pH value of cuko pempek sheet. The best treatment based on organoleptic test with the highest level of preference was A2B3 (corn starch 2.5% and carrageenan 1%) with texture value 44.37 gf, moisture content 24.75%, ash content 2.43%, total acid level value 0.79%, pH 5.27 and the average hedonic score of taste, color, flavor, and texture as the following were 3.32; 3.24; 3.28 and 3.36. Key words : corn starch, carrageenan, cuko pempek sheet