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PENGARUH FILLER TEPUNG LOKAL DAN KUNYIT PUTIH (Curcuma mangga) TERHADAP KARAKTERISTIK NUGGET LELE DUMBO (Clarias grapienus)

Main Authors: , MAELA KHUS'ATIN, , Ir. Sri Kanoni, M.S,
Format: Thesis NonPeerReviewed
Terbitan: [Yogyakarta] : Universitas Gadjah Mada , 2013
Subjects:
ETD
Online Access: https://repository.ugm.ac.id/122019/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62118
ctrlnum 122019
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format Thesis:Thesis
Thesis
PeerReview:NonPeerReviewed
PeerReview
author , MAELA KHUS'ATIN
, Ir. Sri Kanoni, M.S,
title PENGARUH FILLER TEPUNG LOKAL DAN KUNYIT PUTIH (Curcuma mangga) TERHADAP KARAKTERISTIK NUGGET LELE DUMBO (Clarias grapienus)
publisher [Yogyakarta] : Universitas Gadjah Mada
publishDate 2013
topic ETD
url https://repository.ugm.ac.id/122019/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62118
contents The government is local food diversification program launched with the aim that the potential of local food can be utilized to the fullest. Carbohydrate source local food (breadfruit flour, arrowroot, canna) and local sources of food protein (C. gariepinus) has the potential to be used as a nugget. In this study, there are two factors (F1 and F2), F1 is the effect of using local flour as a filler to the sensory characteristics of the physical, and chemical. F2 is the effect of adding saffron white against the antioxidative properties of the resulting nuggets. The purpose of this study was to determine the characteristics of sensory, chemical (proximate and antioxidant activity), physical properties (elasticity) of catfish nuggets using filler breadfruit flour, arrowroot and white canna added turmeric. Catfish was became fillet then added breadfruit flour / arrowroot / arrowroot filler (10,15,20%), spices supporters were chopped then. Dough nugget was moulded, steamed, cut, and added coating materials and panir powder, frozen in freezing temperatures, and fried. Nugget of the three best filler concentration varied in white saffran concentrations (1,2,3,4%). Selected nugget which had a white saffran concentration and type of filler is preferably tested proximate and antioxidant activity. The results showed that the panelists liked the catfish nuggets with 10% breadfruit flour , arrowroot flour canna flour 15% and 15%. Catfish nuggets with 15% canna flour (white turmeric 4%) had a higher preference value. The nugget characteristics are: physical properties (elasticity) 11.65 mm, had a brownish yellow color, somewhat chewy, delicate slices of nature, a sense of catfish meat, 60.49% water, 7.35% protein, 4.50% fat, 1.74% ash, and carbohidrate 25.9% and 3.16% antioxidant activity.
id IOS2744.122019
institution Universitas Gadjah Mada
institution_id 19
institution_type library:university
library
library Perpustakaan Pusat Universitas Gadjah Mada
library_id 488
collection UGM Repository
repository_id 2744
subject_area Karya Umum
city SLEMAN
province DAERAH ISTIMEWA YOGYAKARTA
repoId IOS2744
first_indexed 2016-09-14T18:31:19Z
last_indexed 2016-09-22T21:45:21Z
recordtype dc
_version_ 1765816387005054976
score 17.538404

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