کلیلە وشەکان
Squid (Loligo sp.)
Soaking Time
Hedonic
Chemical Quality
چۆنییەتی بەکارهێنانی سەرچاوە
پوختە
This study aims to determine the effect of soaking time in seasoning on the panelists' preference value and the chemical quality of squid chips (Loligo sp.). This study consisted of 2 stages, namely preliminary research to determine the appropriate seasoning soaking time in making chips and the results were used as a basis for consideration in the main research and main research to determine the characteristics of squid chips. The treatments in this study were soaking in seasoning for 1 hour, 2 hours and 3 hours. The hedonic score sheet data were designed using Kruskal Wallis and analyzed using K Independent Nonparametric Tests on the SPSS 16 device. The chemical data was designed using a Completely Randomized Design and analyzed with ANOVA on the SPSS 16 device. The data from the treatment results that had a significant effect were continued with Duncan's further test. The results showed that the soaking time in seasoning had a significant effect on hedonic organoleptic analysis (aroma, taste and texture) and chemical analysis (moisture, ash and protein content) of squid chips. The results of chemical testing of squid chips have a water content of 28.345% - 32.70%, ash content of 2.26% - 3.24%, protein content of 56.64% - 58.86. Based on the standard of SNI 01-2602-1992 regarding tempe chips, in general, the water content does not meet the quality standard for fried tempe chips, namely the maximum water content of 3%.
سەرچاوەکان
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