Skripsi

PENGARUH SUBTITUSI TEPUNG IKAN GABUS TERHADAP FISIKOKIMIA SNACK BAR

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Penilaian

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Snack bar is one of the bar-shaped snacks. Puanchi bar is a snack bar developed with the aim of increasing nutritional value, especially protein. The treatment is given by substituting wheat flour with sneakhead fish flour, there are 3 levels which are distinguished based on the proportion of wheat flour and sneakhead fish flour, namely formulation 3 (F3) 85% : 15%, formulation 6 (F6) 70% : 30%, and formulation 9 (F9) 55%: 45%. This study aims to see the effect of the proportion of sneakhead fish flour and wheat flour from the three formulations on physical characteristics (color and texture) and chemical characteristics (proximate). The method used in this research is laboratory experiment. The results showed an increase along with the increase of sneakhead fish flour, in lightness/brightness of color as much as 0.59%-1.44% hue 0.66°-1.15°, moisture content 0 49%-2.54%, ash content 0.25%-0.38%, protein content 0.32%-1.65%. Texture showed an increase along with the increase of wheat flour by 133.5 gf-318 gf. Fat content showed a decrease along with the increase of sneakhead fish flour by 0.93%-3.13%. Carbohydrate content and hue value in color showed an uneven increase and decrease at each formulation level of 0.20%-1.59% and chroma/sharpness of 0 62%-0.63%. The increase in the proportion of cork fish flour was followed by an increase in lightness/brightness followed by chroma/sharpness and hue in color, moisture content, ash content, protein content. The texture became harder with the increase of wheat flour. Carbohydrate content showed an uneven decrease and increase in average value.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002556	T141564	T1415642024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1415642024

Publisher

Indralaya : Prodi Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2024

Collation

x, 61 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

613.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Kesehatan Masyarakat

Specific Detail Info

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Statement of Responsibility

KA

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