The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)
This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of...
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State Islamic University Sunan Kalijaga
2024-10-01
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| Series: | Biology, Medicine & Natural Product Chemistry |
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| Online Access: | https://sciencebiology.org/index.php/BIOMEDICH/article/view/498 |
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| author | Leona Amelia Sussi Astuti Esa Ghanim Fadhallah Dyah Koesoemawardani |
| author_facet | Leona Amelia Sussi Astuti Esa Ghanim Fadhallah Dyah Koesoemawardani |
| author_sort | Leona Amelia |
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| description | This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of tapioca flour and Bogor taro flour formulation with 6 treatments P1 (100%:0%), P2 (80%:20%), P3 (60%:40%), P4 (40%:60%), P5 (20%:80%), and P6 (0%:100%) with 4 replications. Data were tested for equality of variance with Barlett's test and data saturation with Tuckey's test. The data were analyzed for variance to determine the effect between treatments, then further analyzed using the HSD test at the 5% level. The results showed that the formulation of tapioca flour and Bogor taro flour had a very significant on water content, ash content, hardness, springiness, cohesiveness, appearance, and overall acceptance but no effect on the taste and aroma of catfish sausage. P5 was the best treatment with a water content of 52.08%, ash content of 1.55%, hardness of 270.75 gf, springiness of 10.03 mm, cohesiveness of 0.83, appearance of 2.93 (slightly dull), taste of 3.87 (typical of fish), aroma of 3.87 (typical of fish), overall acceptance of 3.88 (like), protein content of 15.61%, and fat content of 4.29%. |
| format | Article |
| id | doaj-art-32e81ef0b1d54d0188f3a135db106f4e |
| institution | OA Journals |
| issn | 2089-6514 2540-9328 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | State Islamic University Sunan Kalijaga |
| record_format | Article |
| series | Biology, Medicine & Natural Product Chemistry |
| spelling | doaj-art-32e81ef0b1d54d0188f3a135db106f4e2025-08-20T02:04:13ZengState Islamic University Sunan KalijagaBiology, Medicine & Natural Product Chemistry2089-65142540-93282024-10-0113232132810.14421/biomedich.2024.132.321-328275The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)Leona Amelia0Sussi Astuti1Esa Ghanim Fadhallah2Dyah Koesoemawardani3Universitas LampungUniversitas LampungUniversitas LampungUniversitas LampungThis study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of tapioca flour and Bogor taro flour formulation with 6 treatments P1 (100%:0%), P2 (80%:20%), P3 (60%:40%), P4 (40%:60%), P5 (20%:80%), and P6 (0%:100%) with 4 replications. Data were tested for equality of variance with Barlett's test and data saturation with Tuckey's test. The data were analyzed for variance to determine the effect between treatments, then further analyzed using the HSD test at the 5% level. The results showed that the formulation of tapioca flour and Bogor taro flour had a very significant on water content, ash content, hardness, springiness, cohesiveness, appearance, and overall acceptance but no effect on the taste and aroma of catfish sausage. P5 was the best treatment with a water content of 52.08%, ash content of 1.55%, hardness of 270.75 gf, springiness of 10.03 mm, cohesiveness of 0.83, appearance of 2.93 (slightly dull), taste of 3.87 (typical of fish), aroma of 3.87 (typical of fish), overall acceptance of 3.88 (like), protein content of 15.61%, and fat content of 4.29%.https://sciencebiology.org/index.php/BIOMEDICH/article/view/498bogor taro flourcatfish sausagetapioca flour |
| spellingShingle | Leona Amelia Sussi Astuti Esa Ghanim Fadhallah Dyah Koesoemawardani The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus) Biology, Medicine & Natural Product Chemistry bogor taro flour catfish sausage tapioca flour |
| title | The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus) |
| title_full | The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus) |
| title_fullStr | The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus) |
| title_full_unstemmed | The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus) |
| title_short | The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus) |
| title_sort | effect of tapioca flour and bogor taro flour colocasia esculenta l schott formulations on the chemical physical and sensory characteristics of catfish sausage pangasius hypophtalmus |
| topic | bogor taro flour catfish sausage tapioca flour |
| url | https://sciencebiology.org/index.php/BIOMEDICH/article/view/498 |
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