PENAMBAHAN GLUKOMANAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KERUPUK KEMPLANG IKAN GABUS (Channa striata)

AGUSTINA, MESSY MIRANTI and Yanuriati, Anny and Hermanto, Hermanto (2019) PENAMBAHAN GLUKOMANAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KERUPUK KEMPLANG IKAN GABUS (Channa striata). Undergraduate thesis, Sriwijaya University.

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Abstract

This research was aimed to find the effect of glucomannan addition on physical, chemical and organoleptic characteristic of snakehead fish crackers and to produce low salt crackers. This research used Completely Randomized Factorial Designs (RALF) with some concentrations of glucomannan (0%, 0.2%, 0.4%, 0.6%, 0.8%) and salt (0%, 1%, 2%). Parameters observed in this research included texture, colour, volume of expansion, porosity, water content, and sensory properties (texture, colour, and flavour). The results showed that salt concentrations significantly decreased hardness and yellowness value, increased volume expansion, lightness score, and porosity enlargement. Glucomannan concentration significantly decreased hardness and yellowness value, the enhancement volume expansion at concentration 0,6%, lightness concentration 0,8%, and porosity enlargement. Interaction between concentration of salt and glucomannan decreased hardness and yellowness value, the increase volume expansion, lightness, and porosity enlargement. significantly enhanced of crackers volume with the crispy texture and preferred taste could be produced by adding 0,6% of glucomannan and 2% of salt.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	glukomanan, kerupuk, hidrokoloid
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation S Agriculture > SB Plant culture > SB175-177 Food crops
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 4367 not found.
Date Deposited:	15 Jan 2020 07:34
Last Modified:	15 Jan 2020 07:34
URI:	http://repository.unsri.ac.id/id/eprint/24213

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