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PENGARUH PENAMBAHAN DAGING KEONG SAWAH (PILA AMPULLACEA) TERHADAP KARAKTERISTIK FISIK DAN KIMIA KERUPUK KEONG SAWAH

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Penilaian

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This study aims to determine the effect of addition rice snail to the physical and chemical characteristics of the rice snail (Pila ampullacea) crackers produced. This research was conducted from March 2021 to April 2021. The research method used was a randomized block design with one treatment factor consisting of 4 levels of treatment and repeated 3 times. The treatment used the addition of rice snail meat 0 gram, 25 grams, 50 grams and 75 grams. The results showed that the treatment had a significant effect at the 5% test level on the value of water content (1.79% - 2.75%), ash content (1.38% - 3.55%), protein content (0.9% - 11.96%), fat content (12.62% - 20.02%), carbohydrate content (62.7% - 82.35%) crunchiness (348.6 gf - 1773.07 gf) and swellability (11.21% - 19.83%) of rice snail crackers produced. While the results of color analysis including lightness (L), chroma (C), and hue (H) of rice snail crackers, the results were not significantly different. The best treatment was obtained by addition of rice snail meat as much as 75 grams.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003322	T77512	T775122022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T775122022

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xv, 48 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

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)

Teknologi Bahan Kimia Pertanian
Prodi Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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