PROFIL MUTU KEMPLANG PANGGANG BERBAHAN CAMPURAN KALDU TULANG TENGGIRI DENGAN BUAH AREN
| Main Authors: | Priyanto, Gatot, Hamzah, Basuni, Sary, Novita |
|---|---|
| Format: | BookSection PeerReviewed application/pdf |
| Terbitan: |
PATPI Cabang Jakarta-kerjasama dengan ITI dan USAHID Jakarta
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/2155/1/P3b5_Prosiding_Semnas_PATPI_2009_pp_KP22.1%2D12.pdf http://eprints.unsri.ac.id/2155/ |
Daftar Isi:
- Quality profile of baked 'kemplang' made from material mixtures of tenggiri bone stock and palm fruit had been investigated. Baked kemplang is a type of traditional food crispy at Palembang, South Sumatera. The research was canducted on factorial completely randomized design with two treatment factors (i.e. tenggiri bone stock and palm fruit) with three replications. There are four levels respectively for tenggiri bone stock: 0, 20,40 and 60 percent; and for palm fruit: 0, 15, 30 and 45 percent. The quality was expressed by measured parameters consisted of moisture content, density, porosity, degree of kemplang's expansion and organoleptic test (taste, color and texture). The result showed that palm fruit and tenggiri bone stock had significant effect on the moisture content, density, porosity, degree of expansion and its organoleptic properties. Raw baked kemplang moisture content was ranged 8.01 to 12.13 percent (db), density 0.40 to 0.73 g/ml, pore diameter 0.197 to 0.333 mm, degree of expansion 43.49 to 153.77 percent. The product was given organoleptic test score two to four wich was described as like to dislike for taste, texture and color. There are relationship between density (D) of raw baked kemplang to its degree of expansion (E) after baking,and valid to be expressed by the equation E= 287.34-309.47(D).