KARAKTERISTIK FISIKO-KIMIA DAN SENSORI BISKUIT DENGAN KOMBINASI TEPUNG TERIGU DAN TEPUNG BELUT (MONOPTERUS ALBUS)

PUTRI, RIZKY MAHARANI and Herpandi, Herpandi and Lestari, Shanti Dwita (2018) KARAKTERISTIK FISIKO-KIMIA DAN SENSORI BISKUIT DENGAN KOMBINASI TEPUNG TERIGU DAN TEPUNG BELUT (MONOPTERUS ALBUS). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the physical characteristics, chemistry and sensory biscuit with a combination of eel meal (Monopterus albus) at several concentration levels. This research method used a randomized block design (RAK) with one treatment factor and performed with two replications. Eel starch concentration used was 10%, 20%, 30%, 40%, 50%. The results showed that the value of water content, fat content, carbohydrate, chroma, and hardness of biscuit combination of eel flour produced no significant effect. The results of sensory analysis showed that the value of appearance, aroma, texture and taste had a significant effect. The best product is the treatment of 30% eel meal combination which produce the product with water content value 5,57%, ash content 2,56%, fat content 30,72%, protein content 15,89%, and carbohydrate content 46.92% . The resulting sensory analysis values for 5,16%, 5,24%, 5,56% and 5,32% texture.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	biscuit, combination, eel-flour, protein
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	10 Sep 2019 01:49
Last Modified:	10 Sep 2019 01:49
URI:	http://repository.unsri.ac.id/id/eprint/6869

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