PENGARUH PENAMBAHAN GLUKOMANAN TERHADAP KARAKTRISTIK FISIK KIMIA DAN ORGANOLEPTIK KERUPUK JANGEK TULANG IKAN TERNGGIRI

MARDHIAH, MARDHIAH and Hermanto, Hermanto and Yanuriati, Anny (2019) PENGARUH PENAMBAHAN GLUKOMANAN TERHADAP KARAKTRISTIK FISIK KIMIA DAN ORGANOLEPTIK KERUPUK JANGEK TULANG IKAN TERNGGIRI. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of glucomannan and salt addition on physical, chemical and organoleptic characteristics of mackerel (Scomberomorus commersoni) bone jangek chips. The experiment used factorial completely randomized design with two factors and each treatment was repeated four times. First factor was glucomannan concentrations (0%, 1%, 2%, 3%, 4%), the second factor was salt concentrations (0%, 0.6%). The parameters observed included physical characteristics (texture, degree of development, porosity), chemical characteristics (moisture content, ash content, fat content, protein, calcium). The results showed that the concentration of glucomannan significantly affected the enhancement of texture and degree of development but significantly affected reduction of water content. Glucomannan addition to 4% significantly decreased the water content of jangek crackers. The interaction between glucomannan concentration and salt concentration had not significantly affect of texture, degree of development, moisture content, ash content and fat content. Glucomannan of addition to 3%, was the best treatment based on physical testing

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	jangek crackers, glucomanan, salt, development
Subjects:	S Agriculture > SB Plant culture > SB175-177 Food crops T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 610 not found.
Date Deposited:	02 Aug 2019 02:39
Last Modified:	02 Aug 2019 02:39
URI:	http://repository.unsri.ac.id/id/eprint/1627

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