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PENGARUH PENAMBAHAN TEPUNG IKAN GABUS (CHANNA STRIATA) DAN TEPUNG IKAN LEMURU (SARDINELLA LEMURU) TERHADAP MUTU TEKWAN

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The Objective Of This Research Was To Learn The Effect Of Various Types Of Fish Flour On Tekwan. This Study Use A Factorial Randomized Completely Design (Ralf) With Two Treatments And Three Replication For Each Treatments. The First Factor Was Various Types Of Fish Flour (Snakehead Fish And Lemuru Fish) And The Second Factor Was Proportion Of Fish Flour And Tapioca Starch (50:50, 40:60, 30:70, 20:80). The Observed Parameters Included Analysis Of Physical Charateristics Texture And Colour (Lightness, Chroma, Hue), Chemical Characteristic (Moisture Content, Ash Content, And Protein Content). The Results Showed That Treatment Various Types Of Fish Flour Had Significantly Effect On Physical Charateristics Texture, Colour (Hue), Chemical Characteristics (Moisture Content, Ash Content, And Protein Content). Proportion Of Fish Flour And Tapioca Starch Significantly Effect On Physical Characteristic Texture, Colour (Chrome And Hue), Chemical Characteristic (Moisture Content, Ash Content, And Protein Content). Interaction Between Various Types Of Fish Flour And Proportion Of Fish Flour And Tapioca Starch Significantly Affected Lightness.

Availability
Inventory Code Barcode Call Number Location Status
2007001147T39644T396442020Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T396442020
Publisher
Inderalaya : Prodi Teknik Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 54 hlm. : ilus. ; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
633.607
Content Type
Text
Media Type
unmediated
Carrier Type
other (unmediated)
Edition
-
Subject(s)
Jurusan Teknologi Hasil Pertanian
Tepung Ikan - Tekwan
Specific Detail Info
-
Statement of Responsibility
Other version/related

No other version available

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