BAHAN UTAMA (DAGING IKAN: TAPIOKA) YANG DITAMBAHKAN DALAM ADONAN DAN LAMA PEREBUSAN TERHADAP KUALITAS BAKSO IKAN GABUS. BUBUR WORTEL (Daucus carrota) DAN TEPUNG TAPIOKA TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS BAKSO IKAN GABUS (Ophiocephalus striatus). IKAN: TAPIOKA) YANG DITAMBAHKAN DALAM ADONAN DAN LAMA PEREBUSAN TERHADAP KUALITAS BAKSO IKAN GABUS (Channa.
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Seminar bulanan Rabu, 22 Juli 2. The research aimed to find out the influence of composition comparison of main composition fish flesh and tapioca to the quality of cork fish meatball, finding out the influence of stew treatment to the quality of cork fish meatball, and finding out the combination influence of main composition comparison fish flesh and tapioca and the gabys length to the quality of cork fish meatball.
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The design used to measure meatball quality and organoleptic. The result showed that combination treatment of various main baks comparison fish flesh: Tapioca and stew length influenced the meatball quality water rate, protein rate, fat rate, and carbohydrate rate. Arranged in factorial with two factors and two repeatment.
The research kind was true experiment. Other thesis, University of Muhammadiyah Malang.
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The aims of this research jkan to know the effect of addition seaweed flour in the quality of snake head fish meatballs and to get the best concentration addition of the seaweed flour in the high quality of the snake head fish meatballs. Problem faced in cow meatball is the expensiveness of cow flesh. Seminar Reguler Bulan Oktober3.
Factor 1 is main composition comparison fish flesh: The raw materials of snake head fish meatball is a waste of the solid snake gavus fish meat. Uji coba aplikasi energi alternatif pada kapal ikan Minggu Ke-2 3. The result showed that the different concentration of seaweed flour show a significant effect to iodine content, crude fiber, protein, water, carbohydrate, ash, fatty, organoleptic test texture and taste of snake head fish meatballs.
The adding of seaweed flour becomes an emulsifier and for repairing a snake head fish meatballs of quality. But non significant effect to organoleptic test colors content and odors of snake head fish meatballs. Research indicator is meatball quality consisted of water rate, protein rate, fat rate, carbohydrate rate, and meatball organoleptic texture, color, aroma, and taste.
The research was conducted by experiment method and Completely Randomized Design. Along this time, there known meatball with cow flesh material.
The different concentration of seaweed flour i. Untuk membaca buku ini Anda harus login terlebih dahulu. Seminar Nasional Perikanan Tahun To arrange treatment in field, in this research used complete random design.