Skripsi

 PENGARUH PENAMBAHAN TEPUNG TULANG IKAN GABUS (CHANNA STRIATA) TERHADAP KARAKTERISTIK MIE BASAH LABU KUNING

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Penilaian

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This study aims to find out the effect of the addition of snakehead fish bone meal on the characteristics of pumpkin wet noodles. This study used a Complete Non-Factorial Randomized Design (RALNF) with one treatment factor, namely the addition of snakehead fish bone meal with repeats as much as 3 times. The concentration of addition of snakehead fish bone meal is 0%, 5%, 10%, 15%, 20%.25%. The parameters observed in the study were physical parameters (hardness, color and strength of attraction) and chemical parameters (water content, ash content, calcium content, and protein content). The results showed that the addition of snakehead fish bone meal had a real effect on the physical characteristics of color (lightness, redness, yellowness), hardness, tensile strength and chemical characteristics, namely water content, ash content, calcium content and protein content of pumpkin wet noodle. The results showed that the higher the addition of snakehead fish bone meal, the increase in hardness value, water content, ash content, protein content in pumpkin wet noodles consecutively 26.47 gf to 34.93 gf, 58.57% to 70.49%, 0.91% to 5.63%, 8.95% to 10.74%. The average of calcium content in wet noodles of pumpkin increased by 2.46% to 5.91% along with the higher addition of snakehead fish bone meal. The strong average value of wet noodle pull decreased along with the addition of snakehead fish bone meal by 0.057 MPa to 0.027 MPa.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000414	T64846	T648462022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T648462022

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwija., 2022

Collation

xvi, 46 hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi pembuatan makanan - Mi basah
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

MURZ

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