PEMANFAATAN TEPUNG TULANG IKAN BANDENG (Chanos chanos) TERHADAP KARAKTERISTIK KROPCOK
| Main Author: | YUNINGSIH, HANI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/11568/1/PEMANFAATAN%20TEPUNG%20TULANG%20IKAN%20BANDENG%20%28CHANOS%20CHANOS%29%20TERHADAP%20KARAKTERISTIK%20K.PDF https://eprints.untirta.ac.id/11568/ https://faperta.untirta.ac.id/ |
Daftar Isi:
- Utilization of fish bone as a source of calcium is an attempt to meet the calcium needs. This can increase the economic value of fish bone waste which is processed into fish bone meal as an additive in the manufacture kropcok. Kropcok is a snack that comes from Domas - Serang made from tapioca flour with the addition of spices. The purpose of this study was to determine the best time of the softening of the characteristics of bone powder milk fish and determine the concentration of fish bone meal best against kropcok characteristics. This research has been conducted in August 2014 - March 2015. The method used in this study was the method of trial in two stages. The preliminary study is a softening of bone powder milkfish (45, 60 and 75 minutes). The main research is concentration fish bone meal (0%, 15%, 25% and 35%) in kropcok. The parameters observed were organoleptic (appearance, aroma, color, taste and texture), physical tests (yield, whiteness, water absorption, density Kamba and test the level of crispness) and the test of proximate (moisture content, ash content, fat content, levels of protein, calcium and phosphorus). The results of this study indicate that the best time softening annealing time of 60 minutes, which resulted in the highest content of calcium and phosphorus were 35,42% and 4,59%, respectively the concentration of fish bone meal 35% is the best concentration at the level of the test value kropcok with the crispness of 10,29 kg / mm; water content 3,23%; ash content of 13,85%; 33,68% fat content; protein content 7,52%; 3,45% calcium and 0,41% phosphorus. Values are the organoleptic quality kropcok appearance (2,97); aroma (3,46); color (2,89); flavor (3,71) and texture (4,08). Keywords: fish bone meal, kropcok, waste fish bone.