SIFAT FISIK, KIMIA DAN SENSORIS KERUPUK IKAN DENGAN BERBAGAI METODE PEMASAKAN

PRATAMA, NANDA WISNU and Pratama, Filli and Widowati, Tri Wardani (2020) SIFAT FISIK, KIMIA DAN SENSORIS KERUPUK IKAN DENGAN BERBAGAI METODE PEMASAKAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objectives purpose of this research to determine the effect of various cooking methods on the physical, chemical and sensory characteristics of fish crackers. This research used a Non Factorial Completely Randomized Design with cooking method as treatments (A1: frying 1 time, A2: frying 2 times, A3: microwave 420 watt; 1 minute, A4: microwave 420 watts; 1,5 minutes, A5: microwave 560 watt; 1 minute and A6: microwave 560 watt; 1,5 minutes). The parameters observed included physical characteristics (volume expansion, texture and color), chemical (water content, ash content, fat content and protein content), and sensory characteristics (texture, flavour, taste and color). The results showed that the cooking method had a significant effect on L*, C*, h*, water content, ash content and fat content. The best treatment was A1 (frying 1 time) with volume expansion 590.92%, texture 66 gf, L* 66.37%, C* 13.10%, h* 57.83o, water content 3.38 %, ash content 3.21%, fat content 22.70%, protein content 5.71%) and sensory scores for texture, aroma, taste and color 3.28; 3.08; 3.32; and 2.56 respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kerupuk ikan, microwave, penggorengan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 10616 not found.
Date Deposited:	02 Feb 2021 02:51
Last Modified:	02 Feb 2021 02:51
URI:	http://repository.unsri.ac.id/id/eprint/41703

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