PEMANFAATAN LIMBAH CANGKANG RAJUNGAN (PORTUNUS PELAGICUS) SEBAGAI PERISA MAKANAN ALAMI
| Main Authors: | Hastuti, Sri; Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo Madura, Arifin, Syamsul; Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo Madura, Hidayati, Darimiyya; Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo Madura |
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| Format: | Article info application/pdf Journal |
| Bahasa: | ind |
| Terbitan: |
University of Trunojoyo Madura
, 2016
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| Subjects: | |
| Online Access: |
http://journal.trunojoyo.ac.id/agrointek/article/view/1978 http://journal.trunojoyo.ac.id/agrointek/article/view/1978/1621 |
Daftar Isi:
- Crabshellwastefromcrabindustry cause enviromentalproblem. Someeffortswereneededtoovercometheproblem. Crabflavourwas a potentialproductwhich has createdusingcrabeggshell. Thisresearchaimedtochoosebestmethodeformakingcrabflavour and toknowtheinfluence of dextrinonitsquality. Theresearchwasdividedintotwostages (the process to make crabshell powder and crabshell flavour). Thepowderwascreatedbyusinghydrolysis and non-hydrolysis. Full randomizeddesignwaschoosenwheredextrin (1, 2, 3%) used as a single factor. According to the result, non-hydrolysis was choosen for making crab flavourer because it improved calcium content (26,82%) and aroma. Meanwhile, based on sensory evaluation, respondents clearly stated ”like” in aroma, taste, colours as well. Statistically, dextrin didn’t produce significant influence in moisture content, aroma, colour, and taste