Susanti, Laili and Meizul , Zuki and Meilita, Meilita (2010) KAJIAN ORGANOLEPTIK, KIMIA DAN FISIK KERUPUK DENGAN PENAMBAHAN TEPUNG TULANG IKAN TENGGIRI. Agroekologi, 26 (2). pp. 287-291. ISSN 1412-100x
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Abstract
Fishbone was known as one of by product from fish processing industry. Bone flour from mackerel (scomberomorus lineolatus) is a potentially source of calcium. The aims of this reserch was to study preferences, chemical and phisical aspects on crackers with fishbone flour. This study carried out by using Completely Randomized Design with five degrees compositions of added fishbone flour i.e. 0%, 5%, 10%, 15%, and 20%. This research showed that to add 10% fishbone flour to crackers was more preferred by panelis than other compositions. The addition 10% of fishbone flour could add calcium 56 mg/100 g crackers. Meanwhile, enlarged volume showed no significant difference between compositions.
| Item Type: | Article |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Agriculture > Department of Industrial Technology of Agriculture |
| Depositing User: | 001 Bambang Gonggo Murcitro |
| Date Deposited: | 24 Mar 2015 07:52 |
| Last Modified: | 20 Apr 2015 16:31 |
| URI: | http://repository.unib.ac.id/id/eprint/10656 |
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