Effect of Sugar On Dried-Spiced Fish Fillets Processing to The Quality
| Main Authors: | Dewi, Eko Nurcahya; Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro, Ibrahim, Ratna; Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
JURNAL SAINTEK PERIKANAN
, 2014
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| Online Access: |
http://ejournal.undip.ac.id/index.php/saintek/article/view/6818 http://ejournal.undip.ac.id/index.php/saintek/article/view/6818/5582 |
Daftar Isi:
- “Dendeng ikan” (dried-spiced fish fillets) is a traditionally processed fish product in Indonesia involving spicing and drying process. In terms of the quality the product has some problems such as the quality is not satisfying yet, the product contains highly palm sugar which cause the colour is too brown and the product is easily to be burn when it is fried, the taste is very sweet, the moisture content of the product is relatively high. Some people like sweet taste of fish product but some do not. The experiment was conducted in order to find out the data on the effect of using the mixture of granulated sugar and palm sugar (1:1) and sorbitol on “dendeng ikan” processing to the preference value and moisture content of the product. The results showed that the mixture of granulated sugar and palm sugar (1:1) and sorbitol used on “dendeng ikan” processing did not affect significantly to the preference value of fried “dendeng ikan”. However, it caused the moisture content of the products differ significantly (P<0,05). Key words : “Dendeng ikan”, dried-spiced fish fillets, preference value, moisture content