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KARAKTERISTIK MI KREMES DENGAN PENAMBAHAN TEPUNG UDANG REBON (Mysis relicta)

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Penilaian

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The purpose of this study was determined the chemical, physical and sensory quality characteristics of kremes noodles with the addition of rebon shrimp flour (Mysis relicta). This research was conducted experimentally using a Randomized Block Design (RBD) method. This study used 1 treatment factor with 4 levels treatment of addition of rebon shrimp flour 0% (A0), 5% (A1), 10% (A2) and 15% (A3) with data collection repeated 3 times. The parameters were yield of kremes noodle, water content, protein, fat, ash, carbohydrate, texture analysis and sensory analysis includes color, odor, taste, texture and mouth texture. Based on the results, it is known that the difference in the addition of rebon shrimp flour has asignificant effect on the yield of kremes noodle, protein content, fat, ash, carbohydrate, but has no significant effect on water content and texture analysis. The best treatment was kremes noodle with the addition of rebon shrimp flour 5% (A1) which produces a protein 13.70%, fat 18,16%, ash 2,63% and carbohydrate 58.33%. The results of sensory analysis showed that the treatment had a significant effect on color and mouth texture and the treatment had no significant effect on the parameters of taste, odor and texture

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207001628	T71714	T717142022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T717142022

Publisher

Inderalaya : Prodi Peternakan, Jurusan Teknologi dan Industri Peternakan, Fakultas Pertanian., 2022

Collation

xvi, 34 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.607

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)

Prodi Peternakan
Tepung kanji

Specific Detail Info

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Statement of Responsibility

SEPTA

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