KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

Jurnal Pengolahan Pangan

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Title KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)
 
Creator Huzaibah, Evi
Asrawaty, Asrawaty
Gobel, Minarny
 
Subject Quality chemistry
organoleptic
substitution
noni
tuna fish burger
 
Description The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments
 
Publisher Fakultas Pertanian Universitas Alkhairaat Palu
 
Date 2018-06-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/6
10.31970/pangan.v3i1.6
 
Source Jurnal Pengolahan Pangan; Vol 3 No 1 (2018); 1-8
2621-6973
2527-5631
10.31970/pangan.v3i1
 
Language eng
 
Relation https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/6/7
 
Rights Copyright (c) 2018 Jurnal Pengolahan Pangan
 

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