Mempelajari Daya Pengembangan Kerupuk Putih Telur dan Kaldu Ikan

Hamzah, Basuni (2008) Mempelajari Daya Pengembangan Kerupuk Putih Telur dan Kaldu Ikan. Jurnal Agribisnis dan Industri Pertanian, 7 (3). ISSN 1412-8888 (In Press)

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      Abstract

      Generally, crackers were made from basic ingredients namely sagu rumbia flour and fish meat. The fish meat could be from fresh water fish such as Gabus fish and be from salt water such as Pollock fish. Now, as the price of the fish increase the price of fish crackers also become increase especially that of premium quality. The quality of fish crackers depend upon the amount of fish meat used. The more the amount of fish meat in the ingredient the higher the quality of fish cracker. In this experiment, white egg was used as alternative source of protein. White egg is polar protein which has a good water binding capacity. Also, fish juice extracted from Pollock bone through boiling water used as an addition source of polar protein. The data showed that as the amount of white egg along with the amount of jice fish increase the percentage of volume development also increase. The crumbs of entrapped air much smaller and become much more homogeny when the amount of white egg along with fish juice increased.

      Item Type: Article
      Subjects: S Agriculture > S Agriculture (General)
      Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
      Depositing User: Basuni Hamzah
      Date Deposited: 22 Oct 2014 11:17
      Last Modified: 03 Mar 2015 09:19
      URI: http://eprints.unsri.ac.id/id/eprint/1990

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