Roza, Marina (2022) PENGARUH PERBANDINGAN TEPUNG KACANG KORO PEDANG (Canavalia ensiformis) DENGAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK NUGGET IKAN GABUS (Channa striata). Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
The aim of this study was to get the effect of the ratio between jack bean flour (Canavalia ensiformis) with tapioca flour on the characteristics of snakehead fish nugget. This study used 1 factor and 6 groups experimental design in a randomized block design (RAK) which is the ratio between jack bean flour (Canavalia ensiformis) with tapioca flour namely p1 (100:0), p2 (90:10), p3 (80:20), p4 (70:30), p5 (60:40) and p6 (50:50). The responses measured in this study were chemical responses such as carbohydrate levels using luff-schoorl method, protein levels using kjeldahl method, fat level using Soxhlet method, water level using gravimetric method. Meanwhile the organoleptic responses using hedonic test on color, taste, texture and aroma. The ratio between jack bean flour (Canavalia ensiformis) with tapioca flour p1 (100:0), p2 (90:10), p3 (80:20), p4 (70:30), p5 (60:40) and p6 (50:50) affects all of the chemical responses such as carbohydrate, protein, fat and water levels. For the organoleptic responses it affects the taste and texture of the snakehead fish nugget. Keywords: Jackbean flour, Tapioca flour, Snakehead fish nugget.
| Item Type: | Thesis (Skripsi(S1)) |
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| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2022 |
| Depositing User: | Irwan Kustiawan Kosasih |
| Date Deposited: | 09 May 2022 06:39 |
| Last Modified: | 09 May 2022 06:39 |
| URI: | http://repository.unpas.ac.id/id/eprint/57111 |
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