BAHAN UTAMA (DAGING IKAN: TAPIOKA) YANG DITAMBAHKAN DALAM ADONAN DAN LAMA PEREBUSAN TERHADAP KUALITAS BAKSO IKAN GABUS. BUBUR WORTEL (Daucus carrota) DAN TEPUNG TAPIOKA TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS BAKSO IKAN GABUS (Ophiocephalus striatus). IKAN: TAPIOKA) YANG DITAMBAHKAN DALAM ADONAN DAN LAMA PEREBUSAN TERHADAP KUALITAS BAKSO IKAN GABUS (Channa.
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Research indicator is meatball quality consisted of water rate, protein rate, fat rate, carbohydrate rate, and meatball organoleptic texture, color, aroma, and taste.
Other thesis, University of Muhammadiyah Malang. The design used to measure meatball quality and organoleptic. Along this time, there known meatball with cow flesh material. The gaus was conducted by experiment method and Completely Randomized Design.
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Seminar bulanan Rabu, 22 Juli 2. To arrange treatment in field, in this research used complete random design.
Untuk membaca buku ini Anda harus login terlebih dahulu. Problem faced in cow meatball is the expensiveness of cow flesh.
The aims of this research was to know the effect of addition seaweed flour in the quality of snake head fish meatballs and to get the best concentration addition of gabud seaweed flour in the high quality of the snake head fish meatballs.
Seminar Nasional Perikanan Tahun The different concentration of seaweed flour i. Tapioca and stew length influenced the meatball quality water rate, protein rate, fat rate, and carbohydrate rate. Uji coba aplikasi energi alternatif pada kapal gabhs Minggu Ke-2 3.
The result showed that combination treatment of various main composition comparison fish flesh: Arranged in factorial with two factors and two repeatment. Factor 1 is main composition comparison fish flesh: But non significant effect to organoleptic test colors content and odors of snake head fish meatballs. The research aimed to find out the influence of composition comparison of main gaabus fish flesh and tapioca to the quality of cork fish meatball, finding out the influence of stew treatment to the quality of cork gabue meatball, and finding out the combination influence of main composition comparison fish flesh and tapioca and the stew length to the quality of cork fish meatball.
The result showed that the different concentration of seaweed flour show a significant effect to iodine content, crude fiber, protein, water, carbohydrate, ash, fatty, organoleptic test texture and taste of snake head fish meatballs. Seminar Reguler Bulan Oktober3.
The research kind was true experiment. The adding of seaweed flour becomes an emulsifier and for repairing a snake head fish meatballs of quality. The raw materials of snake head fish meatball is a waste of the solid snake head fish meat.