PENGARUH PERBEDAAN METODE PEMASAKAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORI KERUPUK ASAP IKAN GABUS (CHANNA STRIATA)
Daftar Isi:
- This study aims to determine the effect of cooking methods to physical, chemical, and sensory characteristics of snake head fish (Channa striata) smoke crackers. This research was conducted on January until March 2019th. The method of this study used a randomized block design with different cooking method as its treatments. The treatment used ware cooking with microwave, sand frying, and deep frying. The parameters used on this research were chemical analysis (water and fat content), physical analysis (lightness, chroma, hue, texture, and swelling ability), and sensory analysis (appereance, aroma, flavour, and texture). Based on chemical analysis result, higher water content obtained by sand frying method with 7.34% average score and deep frying get the lowest with 4.24% value, while on the fat content deep frying contain higher fat among other treatments with 4.24% fat and the lowest fat persentage 1.15% contain in crackers with sand frying. Physical analysis resulted that deep frying had the highest scores on chroma analysis (13.5%), hue (59.53o), texture (1251.33), swelling ability (788.3%), and the lowest score on lightness test (77,03). Mean while microwave cooking treatment had the highest scores on lightness (81,83) and the lowest score on chroma (10,6%), also deep frying got the lowest values on swelling ability (541,66%) and texture (721,13) test. Sensory analysis result showed that microwave treatment had the highest score and deep frying got the lowest score on appereance attribute. Statistic analysis resulted that different cooking method in cracker production give a significant effect to water and fat analysis, lightness, chroma, gue, texture and swelling ability analysis, also to sensory analysis for appereance.