CD Skripsi
Pemanfatan Rebung Betung Dalam Pembuatan Bakso Ikan Toman
The purpose of this research was to obtain the best formulation of betung bamboo shoots and toman fish in making meatball. This research used a completely randomized designs consists of five treatments and each treatment was repeated three times. The treatments performed were RT1 (betung bamboo shoots and toman fish 10:90), RT2 (betung bamboo shoots and toman fish 20:80), RT3 (betung bamboo shoots and toman fish 30:70), RT4 (betung bamboo shoots and toman fish 40:60), RT5 (betung bamboo shoots and toman fish 50:50). The data analyzed statistically using Anova, followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The result showed that the best treatment was RT1 (betung bamboo shoots and toman fish 10:90) with moisture content 63.72%, ash content 1.53%, protein content 11.65%, fat content 3.66%, crude fiber content 0.98%.
Keywords: Toman fish, betung bamboo shoots, meatball.
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