Kajian Karakteristik Mutu Kerupuk Ikan Jelawat Leptobarbus hoevenii Selama Penyimpanan
ABSTRACT: This research
conducted to evaluated of quality, characteristic and consumer acceptance of
river carp crackers added with river carp meat. The meat of river carp was
taken from fresh river carp in floating cage culture at Ranah, Kampar regency.
Five groups of river carp crackers were made from tapioca flour (53,70%), wheat
flour (5,97%), onion (1,79%), salt (1,49%), cake soda (0,30%), water (29,83%),
sugar (0,89%) and egg (6,03%); then added the meat of river carp for each
concentration 0%, 10%, 20%, 30% and 40%. River carp crackers were evaluated for
sensory quality, consumer acceptance, proximat composition and flavor power.
The result indicated that the cracker was added by 30% river carp meat was most
preferable. Moisture, protein, calcium, fat and flower power of the river carp
cracker was 3,92%; 17,10%; 5,63mgCa/100g; 18,85% and 57,79% respectively.
Keywords: Leptobarbus
hoevenii, crackers, quality characteristic, consumer acceptance, proximat
composition
Penulis: Edison, Sumarto
Kode Jurnal: jpperikanandd150766
