PENGARUH PENAMBAHAN KITOSAN TERHADAP UMUR SIMPAN PEMPEK SURIMI PADA SUHU RUANG
Daftar Isi:
- This study aims to determine the effect of adding natural preservatives chitosan on the quality of pempek stored at room temperature. The research was conducted quantitatively and parametric data analysis was carried out using a split plot design and a randomized block design with three replications, while the nonparametric data analysis used the kruskal-wallis test method. The parameters observed were water content, TVB-N, TPC, pH, protein, and organoleptic. The results showed that the addition of chitosan and storage time of Pempek at room temperature significantly affected the water conten (49,23-57,9%), Total Plate Count (1-4,49 cfu/g), Total Volatil Base (0,35-25,67 mg/100g), pH (5,33-6,83) and protein (3,22-8,8%). The interaction between the addition of chitosan and the storage time of Pempek at room temperature significantly affected the Total Volatil Base value. The result of kruskal wallis test, the pempek sensory value with different chitosan concentration was significantly different in appearance, odor and texture parameters while no significant effect on the color and taste parameters.