PEMANFAATAN IKAN PORA-PORA SEBAGAI BAHAN BAKU TAMBAHAN PEMBUATAN KERUPUK DAN DAYA TERIMANYA
Abstract: Crackers that is
made with the addition of pora-pora fish is expected to increase the diversity
of fish crackers that has been on the
market and also increase the nutritional value of the cracker itself. The
purpose of this study was to determine the effect of pora-pora fish to the
nutrients composition and acceptability of crackers. This research use
experimental design consisting of a treatment i.e the addition of pora-pora
fish in making crackers with three concentrations (5%, 10%, and 15%). Protein
content of pora-pora fish crackers P1, P2, and P3 is 2,00%, 4,11%, and 6,40%.
Calcium content of pora-pora fish
crackers P1, P2, and P3 is 28,6 mg, 51,3 mg, 77,1 mg. Based on organoleptic
test of color and texture the most preferred is crackers with the addition of pora-pora fish 5%, while the flavor and taste
the most preferred is cracker with the addition of pora-pora fish 15%. Based on the analysis of
variance, the addition of pora-pora fish
with deffrent concentration in making crackers gave a significantly different
effect on the color and texture, but the addition of fish pora-pora different
concentration, does not give a different effect on the flavor and taste of the
crackers. It is suggestioned for consumer to make pora-pora fish crackers as an
alternative food precent variations in household and industry levels. Also be
made to introduce pora-pora fish crackers to cooperate with the school canteen
and other foods made with the addition of the diversification of pora-pora fish.
Penulis: Yati oktaviani br
keliat, zulhaida lubis, albiner siagian
Kode Jurnal: jpkesmasdd130195
