Karakteristik Fish Leather Ikan Tongkol (Euthynnus Affinis) dengan Konsentrasi Bahan Pengisi dan Lama Pengeringan yang Bervariasi  

Oleh:

Arief, H. Dede Zainal ; Diniyanti, Amelia

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 10 no. 2 (Jun. 2008), page 97-104.
Topik: Karakteristik; Fish Leather; Ikan Tongkol

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26.7 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The aim of research to know the effet of tapioka's concentration as stuffing agents and time of dring "fish leather" tuna fish. The research of method was used Rendomize Block design with 2 factors. Each factors consisted of 3 levels with 3 repeat. Variable from research is tapioka's concentration consist of 1.5% (p1), 3-0% (p2), 4%(p3) and time of dring consist 5 hours (I1), 6 hours (I2), 7 hours (I3). The parameter used water rate, starch rate, protein rate and organoleptic test consist colour, taste, flavour and texture. The result of research were showed that stuffing agent concentration an effect to strach rate, protein rate "fish leather"tuna fish. Time of dry an effect to flavour "fish leather" tuna fish, but interaction between tapioka's concentrationas stuffing agents and time of dring an effect to colour "fish leather".

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