STATEMENT BY THE AUTHOR

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By

Kevin Samuel Yanto 11305012

BACHELOR’S DEGREE in

Food Technology Life Science and Technology

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

August 2017

Revision after Thesis Defense on 28^th July 2017

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Kevin Samuel Yanto

STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Kevin Samuel Yanto

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Student Date

Revision after Thesis Defense on 28^th July 2017

Approved by:

Ir. Abdullah Muzi Marpaung, MP

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Thesis Advisor Date

(OPTIONAL)

Maria D.P.T. Gunawan Puteri, S.T.P, M.Sc, Ph.D

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Thesis Co-Advisor Date

Dr. Dipl.-Ing. Samuel P. Kusumocahyo

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Dean Date

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Kevin Samuel Yanto

ABSTRACT

GURAMI JERKY WITH VARIANT OF THICKNESS AND DIFFERENT TEMPERATURE AT MAKING PROCESS

By

Kevin Samuel Yanto

Ir. Abdullah Muzi Marpaung, MP., Advisor

Maria D.P.T. Gunawan Puteri, S.T.P, M.Sc, Ph.D, Co-Advisor

SWISS GERMAN UNIVERSITY

Gourami (Osphronemus goramy) could be considered as an alternative low-cost ingredient due to the protein content 19% and can grow fast rate (3 months). The Gurami meat characteristics is prone to microbe’s contamination with fishy smell.

Therefore, the meat need to be processed. This research aimed to develop the production method of fish jerky, to increase the consumption of fish intake, to be model of non-mammal jerky. The optimum production process was investigated through thickness 0.5, 1.0, 1.5 cm, different oven times (40, 60, 80, 100, 120 minutes), oven temperatures (200ôC and 150ôC) and frying time (20, 30, 40, 50, 60 minutes at 110ôC) with defined limit of 12% for its moisture content and the appearance. So, the selected sample were 2 (a1-1 0.5 cm, 200ôC, 40 minutes’ oven time, 20 minutes frying time and b2-1 0.5 cm, 150ôC, 60 minutes’ oven time, 20 minutes frying time). In addition, the jerky was accepted by the SNI for microbial contamination, protein content (>18%) and moisture content (<12%), for fat content both sample were high than the standard (<3%). Furthermore, from the sensory aspects, that the most acceptable jerky was beef jerky and the 2 samples ware significantly different with beef jerky.

Keywords: Gurami, Oven, Frying.

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Kevin Samuel Yanto

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Kevin Samuel Yanto

DEDICATIONS

I dedicate my thesis work to my parents and my country.

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Kevin Samuel Yanto

ACKNOWLEDGEMENTS

First, I would like to thank to God, my Almighty Father for giving me blessing and guidance throughout my life especially during the thesis work, without His blessing, my effort towards finishing this thesis will not be successful.

I would like to express my deepest gratitude to my advisor, Mr. Ir. Abdullah Muzi Marpaung, MP., and Ms. Maria D.P.T. Gunawan Puteri, S.T.P, M.Sc, Ph.D., for his helpful comments, patience to teach me, guiding me, and all support regarding this thesis work.

Word cannot express to my family especially my parents, and my cousin, for their love morale support and prayer along my study. Their fully support has given me enough and inspiration to complete this thesis work.

Last, I would like to give my thanks also to my friends that helping me when I had problems, supporting, giving an advice and listening each other through this entire process. To all who have been directly or indirectly involved in making my study an enjoyable and memorable thank you and may God Bless you.

In addition, I realize that this thesis is far from perfection therefore, criticism, comment, and suggestion are welcome for further of this researched.

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Kevin Samuel Yanto

STATEMENT BY THE AUTHOR

STATEMENT BY THE AUTHOR

ABSTRACT

DEDICATIONS

ACKNOWLEDGEMENTS

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