KAJIAN PERBANDINGAN IKAN PATIN (Pangasius. Sp) DAN PATI JAGUNG SERTA LAMA PENGERINGAN TERHADAP KARAKTERISTIK PASTA KERING JAGUNG

MEIDA NURYANI ROHMAH, 123020126 and WILLY PRANATA WIDJAJA, DS and Tantan Widiantara, DS (2017) KAJIAN PERBANDINGAN IKAN PATIN (Pangasius. Sp) DAN PATI JAGUNG SERTA LAMA PENGERINGAN TERHADAP KARAKTERISTIK PASTA KERING JAGUNG. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of this research was to obtain treatment comparison Pangasius sp and corn starch as well as the time of drying to obtain dried corn paste with selected characteristics and high protein content. In this research used a randomized block design, which consists of two factors: factor A (ratio of corn starch and Pangasius sp), which comprises three levels ie a1 (1: 2), a2 (1: 1.5), a3 (1: 1 ) and factor B (drying time), which consists of three levels ie b1 (80 minutes), b2 (90 minutes), b3 (100 minutes). The response in the research was the chemical response (moisture and protein content) and the organoleptic response (flavour, taste, color and texture). The results showed that the ratio of corn starch and Pangasius sp as time of drying effect on the moisture content and protein content, as well as the interaction ratio corn starch and Pangasius as well as longer drying effect on the moisture content and protein content.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2017
Depositing User:	Irwan Kustiawan
Date Deposited:	07 Aug 2017 07:22
Last Modified:	07 Aug 2017 07:22
URI:	http://repository.unpas.ac.id/id/eprint/28499

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