PEMBUATAN KONSENTRAT PROTEIN IKAN (KPI) LELE DAN APLIKASINYA PADA KERUPUK PANGSIT
ABSTRACT: Crackers dumplings
that much-loved public generally contains less protein, to increase the protein
content and add flavor, the addition of Fish Protein Concentrate (FPC) is the
right choice. This study aimed to determine the flow of the process of making
protein concentrate catfish, crackers dumplings with the addition of FPC, and
know the content of the proximate and microbiology. This study was conducted on
March 1 until 14 April 2012, in a modern processing workshop, chemical and
microbiological laboratories Fisheries Jakarta University. This activity uses
FPC processing equipment, cracker dumplings and analysis tool for chemical and
microbiological testing. Materials used catfish, wheat flour, eggs, butter, and
chemical analysis of chemical and microbiological testing. Work methods,
beginning with the protein concentrate catfish, processing cracker dumplings
with the addition of protein concentrate catfish (0%, 2%, 4%). Then, determine
the selected products,
examined for chemical
and microbiological quality. Data analysis method is descriptive
quantitative and qualitative. The conclusion of this study are stage of making
a protein concentrate catfish are : preparation, the destruction of the flesh,
extraction, pressing, drying, and grinding and sieving . The process of making
crackers dumpling with the addition of protein concentrate catfish that mixing
of materials, pressing, drying, and packaging. The best products based on
hedonic test is crackers dumplings with 2% protein concentrate catfish (product
B). The proximate test results are the moisture content of 16.75%, ash content
1.25%, 36% fat content and protein content 18.95%. The ALT test results of raw
materials are1.7 x 104 col / gr and the product B’s 2.8 x 103 col / gr and
bacteria E. Coli is negative.
Penulis: Randi B.S. Salampessy,
Resmi R. Siregar
Kode Jurnal: jpperikanandd120306
