Fatmawati, Amilia Dwi (2025) KAJIAN JENIS IKAN DAN SUHU PENGGORENGAN TERHADAP KARAKTERISTIK KERIPIK BAKSO IKAN MENGGUNAKAN METODE VACUUM FRYING. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
Fishball chips are a type of snack made from thinly sliced fish meatballs that are then deep-fried. This study utilized three types of fish: teri jengki (anchovy), mackerel (ikan kembung), and tonguefish (ikan lidah), and applied frying temperatures of 70°C, 80°C, and 90°C using the vacuum frying method. The application of vacuum frying in processing fish-based products like fish meatball chips offers an alternative method to produce snacks that are crispier, lower in oil content, and capable of preserving the product’s distinctive flavor and color. The aim of this research was to determine the effect of fish type and frying temperature on the quality of fish meatball chips and to identify the best treatment combination that yields optimal quality using the vacuum frying method. The experiment was designed using a Completely Randomized Design (CRD) in a factorial pattern with two replications. Factor 1 was the type of fish (anchovy, mackerel, and tonguefish), and Factor 2 was the frying temperature using the vacuum frying method (70°C, 80°C, 90°C). The data were analyzed using ANOVA followed by the DMRT test at a 5% significance level. The best treatment was obtained from the mackerel fish meatball chips fried at 80°C, which produced a total NP value of 1.0871. This optimal treatment resulted in fish meatball chips with the following characteristics: moisture content 4.07%, ash content 6.19%, protein content 32.79%, fat content 26.80%, carbohydrate content 30.14%, L* value 46.10%, a* value 12.17%, b* value 45.24%, whiteness index 28.59%, hardness 177,990.80 N/m², and yield 34.95%. The organoleptic parameters included a color score of 3.9 (dark brown), aroma score of 3.9 (typical fish aroma), taste score of 3.9 (distinct fish flavor and savory), and texture score of 4.3 (crispy).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Amilia Dwi Fatmawati Fatma | ||||||||
| Date Deposited: | 20 Jun 2025 06:29 | ||||||||
| Last Modified: | 10 Jul 2025 05:21 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/38790 |
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