ANALISIS NILAI TAMBAH KERUPUK UDANG DAN PEMPEK UDANG DI SUNGSANG KECAMATAN BANYUASIN II KABUPATEN BANYUASIN SUMATERA SELATAN

NURHASANAH, AISYAH and Baehaki, Ace and Widiastuti, Indah (2017) ANALISIS NILAI TAMBAH KERUPUK UDANG DAN PEMPEK UDANG DI SUNGSANG KECAMATAN BANYUASIN II KABUPATEN BANYUASIN SUMATERA SELATAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The purposes of this research were to know nutritional shrimp crackers and shrimp pempek in the Sungsang village Banyuasin regency and to analyze added value raw material obtained from domestic industry on shrimp cracker and shrimp pempek. The research was conducted on Agustus until Oktober 2016. The research used two analyses which were the proximate analysis and added value analysis. Proximate analysis such as water, ash, protein, lipid and carbohydrate. Each sample of pempek and cracker were examined three times. The results showed that the average ratio of added value shrimp crackers as 14.55 % and shrimp pempek as 34.24%. The average value of cracker were 13.88% of water, 3.10% of ash, 6.63% of protein, 0% of lipid and 76.35% of carbohydrate. The average value of shrimp pempek were 68.83% of water, 1.01% of ash, 15.30% of protein, 2.25% of lipid and 11.70% of carbohydrate. The highest average added value obtained in pempek was Rp 14.855.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	added value, shrimp crackers, shrimp pempek
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 2583 not found.
Date Deposited:	10 Dec 2019 02:07
Last Modified:	10 Dec 2019 02:07
URI:	http://repository.unsri.ac.id/id/eprint/20820

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