Skripsi

PENGARUH LAMA WAKTU PENGGORENGAN DENGAN METODE DEEP FRYING TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KERIPIK KEONG SAWAH (Pila ampullacea)

---

Penilaian

---

This study aims to determine the effect of frying time using deep frying on the physical, chemical and sensory characteristics of the paddy field snail chips (Pila ampullacea) produced. This research was carried out from January 2021 to March 2021. This study used a randomized block design (RAK) with 3 treatment factors and was repeated 3 times. The treatment used a frying time of 20 minutes, 25 minutes and 30 minutes. The parameters of this research include chemical analysis (moisture content, protein content, ash content, fat content), physical analysis (hardness) and sensory test (organoleptic). The result showed that the treatment had a significant effect at the 5% test level on the value of water content (5.7% - 6.37%), protein content (38.89% - 44.67%), ash content (12.5316% 14.4271%), fat content (8.6% - 10.12%) and crispness (360.5667% - 738.5%) of the rice snail chips produced. Sensory analysis based on sensory tests on the appearance, aroma, taste and texture of paddy field snail chips obtained results that were not significantly different. Keyword : chips, deep frying, Pila ampullacea.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001983	T54649	T546492021	Central Library (References)	Available

Detail Information

Series Title

-

Call Number

T546492021

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2021

Collation

xv, 45 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

-

Classification

664.807

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Pila ampullacea

Specific Detail Info

-

Statement of Responsibility

TUTI

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment