PENGARUH LAMA WAKTU PENGGORENGAN DENGAN METODE DEEP FRYING TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KERIPIK KEONG SAWAH (Pila ampullacea)

SAPUTRA, ADE and Lestari, Susi and Rinto, Rinto (2021) PENGARUH LAMA WAKTU PENGGORENGAN DENGAN METODE DEEP FRYING TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KERIPIK KEONG SAWAH (Pila ampullacea). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of frying time using deep frying on the physical, chemical and sensory characteristics of the paddy field snail chips (Pila ampullacea) produced. This research was carried out from January 2021 to March 2021. This study used a randomized block design (RAK) with 3 treatment factors and was repeated 3 times. The treatment used a frying time of 20 minutes, 25 minutes and 30 minutes. The parameters of this research include chemical analysis (moisture content, protein content, ash content, fat content), physical analysis (hardness) and sensory test (organoleptic). The result showed that the treatment had a significant effect at the 5% test level on the value of water content (5.7% - 6.37%), protein content (38.89% - 44.67%), ash content (12.5316% 14.4271%), fat content (8.6% - 10.12%) and crispness (360.5667% - 738.5%) of the rice snail chips produced. Sensory analysis based on sensory tests on the appearance, aroma, taste and texture of paddy field snail chips obtained results that were not significantly different. Keyword : chips, deep frying, Pila ampullacea.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	chips, deep frying, Pila ampullacea
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing S Agriculture > SH Aquaculture. Fisheries. Angling > SH337 Packing, transportation, and storage
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ade Saputra
Date Deposited:	23 Sep 2021 06:29
Last Modified:	23 Sep 2021 06:29
URI:	http://repository.unsri.ac.id/id/eprint/54649

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