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.

[img] Text
RAMA_41231_05031381520050.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (11MB) | Request a copy
[img] Text
RAMA_41231_05031381520050_TURNITIN.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (5MB) | Request a copy
[img]
Preview
Text
RAMA_41231_05031381520050_0030016801_0006116902_01_front_ref.pdf - Accepted Version
Available under License Creative Commons Public Domain Dedication.

Download (9MB) | Preview
[img] Text
RAMA_41231_05031381520050_0030016801_0006116902_02.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (620kB) | Request a copy
[img] Text
RAMA_41231_05031381520050_0030016801_0006116902_03.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (489kB) | Request a copy
[img] Text
RAMA_41231_05031381520050_0030016801_0006116902_04.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (601kB) | Request a copy
[img] Text
RAMA_41231_05031381520050_0030016801_0006116902_05.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (182kB) | Request a copy
[img] Text
RAMA_41231_05031381520050_0030016801_0006116902_06_ref.pdf - Bibliography
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (154kB) | Request a copy
[img] Text
RAMA_41231_05031381520050_0030016801_0006116902_07_lamp.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (1MB) | Request a copy

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: Messy Miranti Agustina
Date Deposited: 15 Jan 2020 07:34
Last Modified: 15 Jan 2020 07:34
URI: http://repository.unsri.ac.id/id/eprint/24213

Actions (login required)

View Item View Item