Skripsi

KARAKTERISTIK MI DENGAN PENAMBAHAN SURIMI IKAN LELE FUMBO (Clarias Gariepinus)

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Penilaian

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This research aims to know the caharacteristic of noodle with the addition of catfish {Clarias gariepinus) surimi. Research was held on November 2013 until June 2014 at Fishery Product Laboratory, Chemical Engineering Laboratory and Agricultural Technology Sriwijaya University, Indralaya. The dsing is a completely randomized desing with five treatments wen repeated 2 times. A concentration factor of treatment with 0=0%, Al=10%, A2=20%, A3=30%, A4=40%. Parameters observed were moisture content, ash content fat content, protein content, carbohydrate content, water absorption test heat and water at room temperature and hedonic test. Parameters were observed include moisture content, ash content, fat content, protein, carbohydrate content, warm water absorption, water absorption at room temperature, and hedonic test. Additional of catfish surimi {Clarias gariepinus) gave Significant effect to elasticity, protein content, carbohydrate content and moisture content of dried noodle but gave no significant effect to color, fat content and ash content of dried noodle. Dried noodle on 3rd treatment (30%) was the most favorite choice by panel based on sensory evaluation and dried noodle elasticity 31,80 g/cm2, color {lightness 73,50%, hue 91,05° and chroma 38,85°), protein content 14,10%, carbohydrate content 44,50%, fat content 2,10%, water content 37,95%, ash content 0,23%, room temperature water absorption 67,42%, warm water absorption 84,4%, and water content 25,96%.

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Detail Information

Series Title

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Call Number

T798912014

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2014

Collation

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Language

Indonesia

ISBN/ISSN

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Classification

597.407

Content Type

Text

Media Type

unspecified

Carrier Type

-

Edition

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Subject(s)

Teknologi Hasil Perikanan
Mi--Surimi Ikan Lele

Specific Detail Info

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Statement of Responsibility

HALIM

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