Fajaria,, A. and Rohmayanti,, T. and Kusumaningrum, I. (2020) KADAR KALSIUM DAN KARAKTERISTIK SENSORI KERUPUK DENGAN PENAMBAHAN TEPUNG TULANG IKAN PATIN DAN JAMUR TIRAM PUTIH (Pleurotus oestreatus) Calcium levels and sensory characteristics of crackers with catfish bone and white oyster mushrooms (Pleurotus oestreatus. In: Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional, 10 Oktober 2020, Surabaya.
|
Text (Cover)
Cvr_Prosiding SNTP Final.pdf Download (416kB) | Preview |
|
|
Text
artikel 15.pdf Download (311kB) | Preview |
Abstract
Crackers are a food favored by people from various circles, but crackers generally only contain high carbohydrates from the tapioca used, so they require additional ingredients to increase the nutritional value of crackers. This study aims to increase the nutritional value of crackers by substituting catfish bone meal (Pangasius hypopthalmus) and white oyster mushrooms (Pleurotus oestreatus) and knowing the right addition of baking soda so that the crackers expand ideally. This study uses a two-factor Complete Random Set. The first factor was tapioca formulation, catfish bone meal, and white oyster mushroom with three treatment levels (86%: 8%: 6), (86%: 10%: 4%), and (90%, 5%: 5%). The second factor is the addition of baking soda with two treatment levels (0.5%) and (1%). Data analysis used variance analysis (ANOVA) and showed that the formulation of crackers and the addition of baking soda affected several quality parameters in the assessment of organoleptic tests. The selected catfish bone crackers are formulations (86%: 10%: 4%) with baking soda 0,5%. Selected catfish bone crackers had a calcium content of 568.354 mg / 100g, a volume of development of 176 cm3. The hedonic test results showed 6.32% of the panelists said they liked color, 6.63% said they liked the aroma, 6.19% said they liked the taste, and 7.47% said they liked the texture. Then the selected catfish bone crackers had a water content of 8.96%, an ash content of 0.63%, a fat content of 0.22%, a protein content of 1.46%, a carbohydrate content of 88.72%, and a phosphorus content of 20.28 mg / 100g. Keywords : crackers, catfish bones, white oyster mushroom, baking soda
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Additional Information: | ISBN : 978-623-93261-6-6 |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Conference/Seminar > Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional |
| Depositing User: | Users 6 not found. |
| Date Deposited: | 11 Feb 2021 07:16 |
| Last Modified: | 14 Apr 2021 04:32 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/1357 |
Actions (login required)
 |
View Item |