PENGARUH PENAMBAHAN DAGING IKAN LELE DUMBO KUKUS (Clarias gariepinus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS PADA PEMBUATAN TORTILLA
Daftar Isi:
- This study aims to determine the effect of catfish steam meat addition (Clarias gariepinus) for physic, chemical and sensory characteristics of tortilla. This study used a randomized block design (RBD) with four treatments and repeated 3 times. The treatments used were the catfish addition 0%, 5%, 10% and 15%. The parameters of this study were physical analysis (texture), chemistry (water content, ash, fat, protein and carbohydrates) and sensory analysis (appearance, aroma, taste, texture and color). The results showed that the treatments of catfish addition had no significant effect on ash, fat, carbohydrates, texture, and color (lightness, chroma and hue) but significantly affected the levels of moisture and protein. Sensory analysis showed that the treatments of differences catfish meat addition had no significant effect on appearance, texture, and color but had significant effect on aroma and taste. The best treatment of this results were A3 (catfish meat addition 15%) seen from moisture and protein.