KERUPUK KERITING IKAN GABUS (Ophiochepalus striatus) MICROWAVEABLE

IMANTARI, RAUDAH and Pratama, Filli and Widowati, Tri Wardani (2019) KERUPUK KERITING IKAN GABUS (Ophiochepalus striatus) MICROWAVEABLE. Undergraduate thesis, Sriwijaya University.

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Abstract

The main objective of this research was to produce curly snake head fish crackers that can be cooked by using a microwave from variations in the formulation of the proportion of fish meat and microwave power. The research was Factorial Completely Randomized Design with two treatment factors, namely factor A (proportion of fish meat and tapioca) and factor B (microwave power). The Parameters observed included physical characteristics (color, volume expansion and texture), chemical characteristics (moisture content, ash content and fat content) and sensory characteristics. The results showed that the treatment of proportion of fish meat, tapioca and microwave power had significant effect on the value of lightness, chroma, hue, volume expansion, texture, moisture content, ash content and fat content. The interaction of two treatment factors significantly affected the value of texture. The best treatment which was based on fat content was found to be A1B2 (60% tapioca : 40% snake head fish and 560 watt ) with the fat content of 0.32%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tapioka, Ikan Gabus, Microwaveable, Kerupuk Keriting.
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals S Agriculture > S Agriculture (General) > S602.5-604.37 Methods and systems of culture. Cropping systems. Including fallowing, rotation of crops, plowing
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 3788 not found.
Date Deposited:	27 Dec 2019 03:30
Last Modified:	27 Dec 2019 03:30
URI:	http://repository.unsri.ac.id/id/eprint/22415

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