Project’s Detail

PENGGUNAAN SELONGSONG (CASING) YQNG TEPAT PADA SOSIS IKAN CAKALANG

Abstrak (Abstracts)

Yunita, Crisda. Using Proper Casing in Skipjack Fish Sausages. Final Project, Balikpapan: Food and Beverage Study Program, Balikpapan State Polytechnic, 2019.The purposes of this study are 1) to find out the proper (cashing) on skipjack sausages 2) to find out the test results of the aspects of color, taste, aroma, and texture, on the tuna sausage casings 3) to find out the right texture of the casings skipjack tuna sausage. The second stage was a follow-up study in the form of hedonic quality test and hedonic test distribution to 5 limited panelists.Based on the hedonic test it was concluded that the panelists liked the collagen casing in terms of color of (4,2) like, aroma of (4,6) very like, texture of (4,4) like, and taste of (4,6) like. Cellulose casings in the aspect of color of (3,8) like, aroma of (4,4) like, texture of (4,2) like, and taste of (4,6) like very much. Polyamid sleeves in color of (3,6) like, aroma of (3,4) like, texture of (4,0) like, and taste of (3,4) like.Based on the hedonic quality test, it was concluded that the collagen shells in color of aspect (3,8) were quite gray, the aroma of (4,6) was very fish-scented, the texture of (4,4) was quite springy, and the taste of (4,8) was very fish taste. Cellulose shells in the aspect of color of (3,8) are quite gray, aroma of (4,6) is very fish-scented, texture of (4.2) is quite springy, and taste of (3,2) is somewhat fish-flavored. Polyamid shells in the aspect of color of (3,8) are quite gray, the aroma of (3,6) is quite fish-scented, the texture of (3,8) is quite springy, and the taste of (3,6) tastes of fish. Crisda Yunita. Penggunaan Selongsong (Casing) yang Tepat pada Sosis Ikan Cakalang. Tugas Akhir, Balikpapan : Program Studi Tata Boga, Politeknik Negeri Balikpapan, 2019.Tujuan penelitian ini adalah 1) Untuk mengetahui selongsong (casing) yang tepat pada sosis ikan cakalang 2) Untuk mengetahui hasil uji kesukaan dari aspek warna, rasa, aroma, dan tekstur, terhadap selongsong sosis ikan cakalang 3) Untuk mengetahui selongsong yang tepat untuk sosis ikan cakalang. Tahap kedua adalah penelitian lanjutan berupa penyebaran angket uji mutu hedonik dan uji hedonik kepada 5 panelis terbatas.Berdasarkan uji hedonik disimpulkan bahwa panelis menyukai pada selongsong collagen dalam aspek warna (4,2) suka, aroma (4,6) sangat suka, tekstur (4,4) suka, dan rasa (4,6) suka. Selongsong selulosa dalam aspek warna (3,8) suka, aroma (4,4) suka, tekstur (4,2) suka, dan rasa (4,6) sangat suka. Selongsong polyamid dalam aspek warna (3,6) suka, aroma (3,4) agak suka, tekstur (4,0) suka, dan rasa (3,4) agak suka. Berdasarkan uji mutu hedonik disimpulkan bahwa pada selongsong collagen dalam aspek warna (3,8) cukup berwarna abu-abu, aroma (4,6) sangat beraroma ikan, tekstur (4,4) cukup kenyal, dan rasa (4,8) sangat berasa ikan. Selongsong selulosa dalam aspek warna (3,8) cukup berwarna abu-abu, aroma (4,6) sangat beraroma ikan, tekstur (4,2) cukup kenyal, dan rasa (3,2) agak berasa ikan. Selongsong polyamid dalam aspek warna (3,8) cukup berwarna abu-abu, aroma (3,6) cukup beraroma ikan, tekstur (3,8) cukup kenyal, dan rasa (3,6) berasa ikan.

Keyword : Casing, Sausages, Skipjack Fish

Nilai Properti

Penulis : CRISDA YUNITA, NIM : 942016010, Penerbit : Politeknik Negeri Balikpapan, Program Studi : TATA BOGA, Tahun : 2019, Bahasa : Indonesia, Jenis Penelitian : Tugas Akhir, Lokasi : Prepustakaan Poltekba,

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