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

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Penilaian

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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.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002466	T41703	T417032021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T417032021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

v, 79 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Teknik Khusus tentang Pertanian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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