OPTIMASI FORMULASI PEMBUATAN ABON EBI GALENDO DENGAN MENGGUNAKAN PROGRAM LINIER

YOSSY ARYANTI, 123020327 and Ela Turmala S, Ds and Dede Zainal Arief, DS (2016) OPTIMASI FORMULASI PEMBUATAN ABON EBI GALENDO DENGAN MENGGUNAKAN PROGRAM LINIER. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of this research is how to produce the ebi shredded which has a standard nutrition and has affordable price. This research is using linier program to determine formulations of the shredded. The method used in this research is consist of two step, there are preliminary research and main research. Preliminary research isconductedto analyze food materials that will be used. Main research is conductedto determine the optimal formuation of ebi shredded from galendo using linier program. Responsesin this research are protein analysis, fat analysis, moisture content analysis, ash analysis, and organoleptic test. This research shows that the formulation III of ebi shredded is the chosen formula and the price of ebi shredded is Rp. 16.619/100 grams. The formulation III consist of 47,8713% protein, 9,2701% fat, 6,4405% water, 5,0756% ash. The result of organoleptic test using hedonic test show that the formulation III is preferred by the panelists in the teste, aroma and color.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2016
Depositing User:	Irwan Kustiawan
Date Deposited:	07 Aug 2017 07:42
Last Modified:	07 Aug 2017 07:42
URI:	http://repository.unpas.ac.id/id/eprint/28504

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