PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI AMPIANG CUMI BANGKA = THE EFFECT OF SQUID (Loligo sp) INK ADDITION ON PHYSICOCHEMICAL AND SENSORY CHARACTHERISTICS OF BANGKANESE SQUID AMPIANG
Daftar Isi:
- This study aims to determine the chemical, physical and sensory charactheristics of Bangkanese squid ampiang at different levels of squid ink addition. This reserch was conducted from March until Mei 2018. This research method used randomized block design (RBD) with one factor and three replications. The treatments used were the concentration of squid ink 0%, 2,5%, 5%, 7,5%, 10%. The parameters observed were chemical analysis (moisture content, ash content, protein content, fat content, carbohydrate content and amino acid), physical analysis (texture and colour) and sensory analysis (appearance, taste, smell and texture). The results showed that the treatment had significant effect at the 5% confidence level of the water content (1,89 - 3,43%), ash content (3,01 - 3,63%), protein content (9,3 - 13,03%), carbohydrate content (25,05 - 31,38%), fat content (44,64 - 45,81%), lightness (33,8 - 75,53%), chroma (3,2 - 18,73%) and hue (13,23 - 57,3%) of Bangkanese squid ampiang produced. Glutamic acid and arginine were the highest amino acids based on amino acid analysis. The result of sensory analysis showed that the treatment had significant effect on appearance and texture