PEMANFAATAN IKAN PEPETEK (Leiognathus sp.) SEBAGAI BAHAN SUBSTITUSI PADA PEMBUATAN SATE BANDENG
| Main Author: | Febrianti, Hesti |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/12135/1/PEMANFAATAN%20IKAN%20PEPETEK%20%28Leiognathus%20sp.%29%20SEBAGAI%20BAHAN%20SUBSTITUSI%20PADA%20PEMBUATAN%20SATE%20BANDENG.pdf https://eprints.untirta.ac.id/12135/ https://faperta.untirta.ac.id |
Daftar Isi:
- Pony fishes is a by catch fishes which is quite important in the water of PPN Karangantu Banten. Pony fishes is typically utilized as cattle feed and salted fish. Therefore, efforts to enhance the value of diversification has been done to add the value as material subtitusion roasted milkfish. The research aims to know the concentration of a addition of minced fish the best pony fishes and the characteristics of the values of it’s nutrition value. This study begins by calculating the roasted milkfish marinade and formulation. The ratio of minced fish A (4:0); B (3:1); C (2:2); D (1:3); E (0:4). The analysis is done namely organoleptic (colour, flavour, aromatic, and texture), total plate count (TPC), proksimat (moisture, ash, protein and fat). The research result roasted milkfish pony fishes substitution is the treatment B has organoleptic, characteristics in color was 3.64, the aromatic of 3.33, texture 3.45 and flovor 3.37. Microbiological analysis TPC 4.2x104 CFU/g and proximate analysis of the treatment are moisture content 63.02%, ash 1.64%, protein 15.51%, and fat are 5.71%. Keywords : milkfish, pony fishes, roasted milkfish, organoleptic, microbiological, proximate.