PENGARUH PERBEDAAN KONSENTRASI LARUTAN NATRIUM BIKARBONAT (NaHCO3) TERHADAP KARAKTERISTIK KIMIA, FISIK DAN SENSORI KERIPIK TULANG IKAN PUTAK (NOTOPTERUS NOTOPTERUS)
Daftar Isi:
- This study aims to determine the chemical, physical and sensory characteristics of alastic knife (Notopterus notopterus) fish bone chips with the difference immersion of sodium bicarbonate solution at several concentration levels. This research was conducted from October 2017 until December 2017. This research method used randomized block design (RBD) with one factor and three replications. The treatments used were soaking in sodium bicarbonate solution 0 %, 0,5 %, 1 %, 1,5 %, 2% 2,5 % . The parameters observed were rendemen, chemical analysis (moisture content, ash content, protein content, fat content, carbohydrate content, calcium content, phosphorus content and sodium bicarbonate residue), physical analysis (crispness), and sensory analysis (appearance, taste, and texture). The results showed that the treatment had given a significant effect on the 5% level of the water content (9,6% - 14,48%), ash content (25,04% - 29,19%), protein content (25,57% - 34,41% ), carbohydrate content (2,52% - 10,12%), sodium bicarbonate residue (1,08% -3,01%) and crispness (88,86 gf - 266,06 gf) bone chip chips produced. Sensory analysis showed that the treatment had no significantly affected to the appearance, aroma, texture and taste. The best treatment of physical test (crispness) was 157,13 gf at A2 treatment with 1% sodium bicarbonate in immersion solution.