STUDI PEMBUATAN BUMBU KALDU BURGO INSTAN IKAN GABUS (Channa striata)
Daftar Isi:
- This research aims to find out the most effective way to make instant fish broth from snakehead fish (Channa striata). The results of this study were expected to initiate for the development of burgo as traditional fast food. This study used a randomized block design (RAK) consisting of 2 treatments (A1 instant powdered broth and A2 instant paste broth) and 3 replicates as a group. Differences in the treatment of the powdered and pasta broth did not have a significant effect on the final product of the instant fish broth produced. How it had a significant effect on the chemical analysis of fat. No significant effect on carbohydrates, proteins, water, and ash was observed. The results of the organoleptic test on the instant fish broth observed showed that the seasoning of spices had an effect on the color, but did not give a significant effect on taste and aroma. The results of sensory tests showed the majority of penelists liked the characteristics of the aroma and color of instant burgo borth for both treatment.