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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Seminar bulanan Rabu, 22 Juli 2.
The adding of seaweed flour becomes an emulsifier and for repairing a snake head fish meatballs of quality. Tapioca and stew length influenced the meatball quality water rate, protein rate, fat rate, and carbohydrate rate.
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Problem faced in cow meatball is the expensiveness of cow flesh. Along this time, there known meatball with cow flesh material. But non significant effect to organoleptic test colors content ikaan odors of snake head fish meatballs. 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.
The result showed that combination treatment of various main composition comparison fish gabjs Arranged in factorial with two factors and two repeatment. Factor 1 is main composition comparison fish flesh: To arrange treatment in field, in this research used complete random design.
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Uji coba aplikasi energi alternatif pada kapal ikan Minggu Ke-2 3. Untuk membaca buku ini Anda harus login terlebih dahulu. The research was conducted by experiment method and Completely Randomized Design. The research aimed to find out the influence of composition comparison of main composition fish flesh and tapioca to the quality of cork fish meatball, finding out the influence of stew treatment to the quality of cork fish 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 research kind was true experiment. 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 the seaweed flour in the high quality of the snake head fish meatballs. Other thesis, University of Muhammadiyah Malang. Research indicator is meatball quality consisted of water rate, protein rate, fat rate, carbohydrate rate, and meatball organoleptic texture, color, aroma, and taste.
Seminar Nasional Perikanan Tahun Iian design used ian measure meatball quality and organoleptic.
Seminar Reguler Bulan Oktober3. The different concentration of seaweed flour i. The raw materials of snake head fish meatball is a waste of the solid snake head fish meat.