KARAKTERISTIK KAMABOKO IKAN PAYUS (Elops hawaiensis) DENGAN PENAMBAHAN KONSENTRASI TEPUNG TAPIOKA YANG BERBEDA
| Main Author: | Nuraeni, Neni |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/5810/1/KARAKTERISTIK%20KAMABOKO%20IKAN%20PAYUS%20%28ELOPS%20HAWAIENSIS%29%20DENGAN%20PENAMBAHAN%20KONSENTRASI%20TEPUNG%20TAPIOKA.PDF https://eprints.untirta.ac.id/5810/ https://faperta.untirta.ac.id |
Daftar Isi:
- Kamaboko is a traditional Japanese food product resulted from processed fish flesh in gel form, which spatially springy and elastic. Lady fish has white meat characteristics and specific taste, but most people do not consume these fish directly. Lady fish which has a relatively high protein, white fleshed and have a distinctive flavor characteristics might be qualify raw material for making kamaboko. This study aims to determine the best concentration of tapioca on kamaboko lady fish (Elops hawaiensis) and to know the nutrient content of lady fish. This study used a randomized complete design (CRD) of the factors with 3 replications. Treatments on tapioca concentration were 2.5% (A), 5% (B), and 7.5% (C) respectively. Treatment effect was measured against three variables: physical test covering the gel strength, folding test and test bite; Proximate test includes testing moisture content, ash, protein, fat and carbohydrates; organoleptic test parameters include the color, aroma, texture and flavor. The results showed that treatment of the addition of tapioca concentration of 2.5% (A) was the best treatment. Proximate content of kamaboko lady fish the best treatment with the addition of tapioca concentration of 2.5%, there are (A) 76.37% moisture content, ash content 2.71%, 15.11% protein content, fat content 2.96% and carbohydrates content 2.85%. A value of physical treatment that gel strength 3525.93 g/cm2, 4.66 fold test (not cracked after first folding), bite test 8.06 (strong). Organoleptic value of the color, aroma, texture and taste showed panelists preferred. Keywords: Kamaboko, Lady fish, Tapioca