STUDI PENGARUH ZAT PENGEMBANG DAN PENAMBAHAN IKAN PADA PEMBUATAN KERUPUK IKAN UBI JALAR
ABSTRACT: The aim of this
research was to determine the effect of the amount of pora-pora fish and leavening agent concentration on the
chemico-physical and organoleptic
properties of sweet potato
fish crackers. This
study used a
completely randomized design (CRD) with two factors: the amount addition
of fish, i.e., 10%, 20%, 30% and 40% and baking powder concentration, i.e.,
0.1%, 0.2 %,
0.3% and 0.4%.
Observed parameters were
moisture content, ash
content, protein content, fiber
content and organoleptic
tests (color, aroma,
flavor, and texture).The
results showed that
the addition of pora-pora
fish had highly
significant effect on
moisture content, ash
content, protein content,
fiber content and organoleptic tests (color, aroma, flavor,
and texture). The Leavening agent concentration had highly significant effect on moisture
content, ash content,
protein content, fiber
content and organoleptic
tests (color, flavor,
and texture) and
had significant efffect on
aroma. Interaction of
the amount of
pora-pora fish and
leavening agent concentration
had highly significant effect on
moisture content, protein content and fiber content, and had significant effect
on ash content, aroma and texture, and
had no significant
effect on color
and flavor. Twenty
percent of pora-pora
fish and 0.2%
of leavening agent gave the best
crackers.
Key words: Crackers, pora-pora
fish, sweet potato, leavening agent
Penulis: M Panji G Setiawan,
Herla Rusmarilin, dan Sentosa Ginting
Kode Jurnal: jppertaniandd130144
