PENGARUH PENAMBAHAN ASAM KLORIDA DAN CARA PEMANASAN KALDU KEPALA UDANG TERHADAP KERUPUK

RAHMAWATI, DINA and Parwiyanti, Parwiyanti and Hamzah, Basuni (2005) PENGARUH PENAMBAHAN ASAM KLORIDA DAN CARA PEMANASAN KALDU KEPALA UDANG TERHADAP KERUPUK. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan asam klorida dan cara pemanasan kaldu kepala udang terhadap karakteristik dan cita rasa kerupuk yang dihasilkan. Penelitian ini dilaksanakan menggunakan rancangan acak kelompok factorial dengan dua perlakuan, yaitu tiga tingkat konsentrasi asam klorida (0 N; 0,05 N; 0,10 N; dan 0,15 N) dan dua cara pemanasan (perebusan 100°C, 30 menit dan pressure cooker 100°C, 5 menit) dengan empat ulangan. Hasil penelitian menunjukkan bahwa konsentrasi asam klorida dan cara pemanasan berpengaruh nyata terhadap kadar air kerupuk mentah, kadar abu, ukuran pori, kerapatan pori, derajat pengembangan, dan kadar protein, tetapi berpengaruh tidak nyata terhadap kadar air kerupuk goreng. Penambahan asam klorida 0,05 N dengan perebusan 100°C, 30 menit merupakan kombinasi perlakuan yang disukai panelis dengan kadar air kerupuk mentah 11,24 %; kadar abu 0,30 %, ukuran pori 0,077 cm2; kerapatan pori 58,90/ cm2; derajat pengembangan 447,32 % dan kadar protein 8,21 %.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	pemanasan kaldu kepala udang, Krupuk
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	11 Apr 2022 03:35
Last Modified:	11 Apr 2022 03:35
URI:	http://repository.unsri.ac.id/id/eprint/68702

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