Skripsi

PENGARUH PEMBERIAN HATI AYAM TERHADAP MUTU HEDONIK DAN TINGKAT KESUKAAN PADA KERUPUK KEMPLANG PALEMBANG

---

Penilaian

---

Chicken liver is one of the foods rich in minerals, especially iron. The purpose of this study was to use chicken liver to add to kemplang crackers and to use as a snack that the community liked and that could increase iron intake. This study used a fully randomized design with three levels of treatment. The addition of chicken liver in the preparation of kemplang crackers is F0 (0%), F1 (25%), F2 (50%) and F3 (75%). The determination of the most preferred Kemplang crackers was carried out by testing the preference level with 25 semi-trained panelists and calculated using the exponential comparison method (MEB). Data analysis used the Kruskal-Wallis test, with the additional Mann-Whitney test. The selected kempalang cracker product is F1 with the addition of 25% chicken livers. Chicken liver kemplang cracker selected in 100 grams contains 19.90% protein, 16.69% fat, 52.68% carbohydrate and 0.06807g / 100g iron. The suggestion is for further researchers to carry out product manufacture, hedonic quality tests and preference level tests with appropriate standard procedures to reduce bias in research results

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2107003567	T61730	T617302021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T617302021

Publisher

Inderalaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2021

Collation

xiv, 37 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

613.107

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Kerupuk kemplang
Prodi Gizi
Kandungan Nutrsi dalam Makanan dan Minuman

Specific Detail Info

-

Statement of Responsibility

MURZ

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment