KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS TORTILLA CHIPS DENGAN PENAMBAHAN IKAN NILA (Oreochromis niloticus)

ARDELIA, VERA and Pratama, Filli and Herpandi, Herpandi (2007) KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS TORTILLA CHIPS DENGAN PENAMBAHAN IKAN NILA (Oreochromis niloticus). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to observe the characteristics of tortilla chips which was added tilapia (Oreochromis niloticus). The research was conducted from September until November 2006 in Laboratory of Fishery Tecnology Agriculture Faculty Sriwijaya University, Laboratory of Science and Food Technology Department and Integrated Physic Laboratory of Community Nutrition Bogor Agriculture Institute. The research used Completely Randomized Block design with five treatments and three replications. The treatmens addition 0%, 10%, 20%, 30% and 40% of tilapia. The parameters were physical analysis including crispness and colour value. The Chemical analysis were fiber content and proximate analysis (water, mineral, protein, fat and carbohydrate content). Sensory evaluation using hedonic test (colour, appearance, flavour, crispness and taste) and paired comparasion test. The result showed that the addition of tilapia had significant effect on the crispness, colour, and fiber content. The highest crispness (1406,93 gf ) was found in tortilla chips with the addition of 40% tilapia and the lowest (442,77 gf) found in addition of 0% tilapia. The addition of tilapia had significant effect the colour of tortilla chips (Light, a and b value). The addition 40% of tilapia was on contained the highest fiber (1,63%). Based on the hedonic and paired comparasion test, most panelists preferred tortilla chips was the treatment with addition 10% of tilapia, which has characteristics of 2,56% water contents, 5,01% mineral contents, 9,40% protein contents, 16,75% fat contents and 60,73% carbohydrate contents

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tortilla Chips, Ikan Nila (Oreochromis niloticus)
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	04 Oct 2024 04:16
Last Modified:	04 Oct 2024 04:16
URI:	http://repository.unsri.ac.id/id/eprint/158296

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