KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS KERUPUK KIJING (Pilsbryoconcha exilis)

SAPUTRI, DIAH AYU and Santoso, Budi and Indriyani, Merynda (2019) KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS KERUPUK KIJING (Pilsbryoconcha exilis). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine characteristics the effect ofadding mussel (Pilsbryoconcha exilis) on physical, chemical and sensory ofcrackers. The research was conducted at Agricultural Product Chemistry Laboratory, Faculty of Agriculture, Sriwijaya University, from August 2018 toFebruary 2019. The research used a Completely Randomized Design with 7retatments. The factor was proportion of mussel and water. The observed parameters were physical characteristics (texture, lightness, redness, yellowness,degree of expanding, and porosity), chemical characteristics (moisture contents,ash content, and protein content), and sensory characteristics (texture, color, andtaste). The results showed that the proportion of mussel and water had significant effects on redness, moisture content before and after frying, ash content. The best treatment based on the hedonic test was A7 treatment (proportion of mussel and water 60%: 40%).

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: crackers, mussel, water
Subjects: S Agriculture > S Agriculture (General) > S589.75-589.76 Agriculture and the environment
T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mr. Volunteer Denni Ardiansyah
Date Deposited: 28 Oct 2019 08:04
Last Modified: 28 Oct 2019 08:04
URI: http://repository.unsri.ac.id/id/eprint/13426

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