KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MICROWAVABLE KERUPUK KERITING IKAN DENGAN VARIASI PROPORSI DAGING IKAN DAN DIAMETER ULIR KERUPUK
Daftar Isi:
- The purpose of this research was to know physical, chemical, and sensory characteristics of microwavable curly fish crackers with various Proportion of fish meat and strand diameter crackers. The research used a factorial completely randomaized design (RALF) with two factors. The first factor was the proportion various of fish meat and tapioca which consists of three levels of treatment, and the second factor was the strand diameter of fish crackers which consists of two levels of treatment and each treatmen was repeated three times. Parameters observed included texture, volume of expansion, color, water content, ash content, fat content and sensory characteristics (aroma, texture and taste). The results showed that variations in the proportion of fish meat and tapioca significantly affected the volume of expansion, lightness (L), ash content and fat content. The treatment of strand diameter of cracker had a significant effect on texture and volume of expansion. The interaction of proportion various of fish meat and tapioca and strand diameter did not significantly affect all parameters. The proportion of fish meat as mount of 40%: tapioca 60% with 3mm strand diameter of fish crackers was the best treatment based on sensory characteristics (aroma, texture and taste) categorized as "like" with value of texture 91 gf, volume of expansion 486,90%, L 63,97%,ash content 2,55% and fat content 0,27%