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• W3201746503 abstract "Effect of Sargassum sp. and Tapioca Flour on The Properties of Sensory and Proximate of Shrimp Head Vaname (Litopenaeus vannamei) Paste ABSTRACT Seaweed Sargassum sp. is not much utilized but has the potential as a manufacturing agent or stabilizer in the manufacture of petis. This research aims to determine the quality of paste from the head of shrimp Vaname that is made with a combination of filler material Sargassum sp. and tapioca flour with different concentrations. The study uses complete random design (RAL) with four treatments with the composition of shrimp head broth, tapioca starch, and Sargassum sp slurry. Consecutive: 90:10:0% (P1), 90:2:8% (P2), 90:4:6% (P3), and 90:6:4% (P4). The characteristics of the paste tested are sensory properties and proximate composition. The results showed P3 treatment resulted in the best sensory value on the attribute of flavors with a value of 7.4 criteria dominant shrimp taste sweet and salty enough, the category is very fond. The value of water content is 29.86%, ash content is 5.66%, 16.79% protein content, fat content is 0.21%, carbohydrate content is 46.26% and fiber content is 1.12%. Proximate content produced shrimp paste in accordance with SNI 01-23346-2006. Keywords: tapioca flour, Sargassum sp., shrimp head Vannamei pasteABSTRAKRumput laut jenis Sargassum sp. belum banyak dimanfaatkan padahal mempunyai potensi sebagai bahan pengental atau pengstabil dalam pembuatan petis. Penelitian ini bertujuan untuk mengetahui kualitas petis dari kepala udang Vaname yang dibuat dengan kombinasi bahan pengisi yaitu rumput laut Sargassum sp. dan tepung tapioka dengan konsentrasi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dengan komposisi kaldu kepala udang, tepung tapioka dan bubur Sargasum sp. berturut-turut: 90:10:0 % (P1), 90:2:8 % (P2), 90:4:6 % (P3), dan 90:6:4 % (P4). Karakteristik petis yang diuji yaitu sifat sensori dan komposisi proksimat. Hasil penelitian menunjukkan perlakuan P3 menghasilkan nilai sensori terbaik pada atribut rasa dengan nilai sebesar 7,4 kriteria rasa udang dominan manis dan asin cukup, kategori sangat suka. Nilai kadar air yaitu 29,86%, kadar abu 5,66%, kadar protein 16,79%, kadar lemak 0,21%, kadar karbohidrat 46,26% dan kadar serat 1,12%. Kandungan proksimat petis yang dihasilkan sesuai SNI 01-23346-2006.Kata kunci: Tepung tapioka, Sargassum sp., petis kepala udang Vanamei" @default.
• W3201746503 created "2021-10-11" @default.
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• W3201746503 date "2020-03-29" @default.
• W3201746503 modified "2023-10-14" @default.
• W3201746503 title "PENGARUH PENGGUNAAN Sargassum sp. DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI DAN KOMPOSISI PROKSIMAT PETIS KEPALA UDANG VANNAME (Litopenaeus vannamei)" @default.
• W3201746503 doi "https://doi.org/10.33772/jfp.v3i1.11615" @default.
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