CD Skripsi

Pembuatan Kerupuk Ikan Gabus Dengan Substitusi Tepung Ubi Jalar Ungu

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Fish crackers are a snack that is well known to the public. Snakehead fish was chosen as the main ingredient in making crackers because snakehead fish has a high protein content. Purple sweet potato flour is used as a substitute ingredient for making crackers because it contains amylopectin which affects the crunchiness of the crackers produced. This research aims to obtain treatment with the best ratio of snakehead fish meat and purple sweet potato flour. Completely Randomized Design was used in this study, with 5 treatments and 3 replications. Snakehead fish: purple sweet potato flour with IJ1 (10:90), IJ2 (20:80), IJ3 (30:70), IJ4 (40:60), and IJ5 (50:50). The data obtained were explained statistically using ANOVA and tested further with DMRT at the 5% level. The difference in the ratio of snakehead fish meat and purple sweet potato flour has a significant effect on the water content, fat, protein, crude fiber, and sensory assessment of the color, aroma, taste, and crunchy texture of the crackers. The treatment chosen from the results of the proximate and sensory analysis was IJ3 (30:70). Treatment IJ3 has a water content of 9.51%, fat of 1.94%, protein of 6.19%, fiber of 2.84%, and swelling power 100%. IJ3 crackers have descriptive assessment results of being brownish purple, smelling of snakehead fish, having a slight taste of snakehead fish, crunchy texture, and hedonic assessments of color (somewhat like), smell (like), taste (somewhat like), and crunchiness (like).

Keywords: Crackers, purple sweet potato flour, snakehead fish

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706115049

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706115049

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Zenny

Versi lain/terkait

Lampiran Berkas

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