Analysis of Making Shredded Carp (Caprinus Carpio Sp.) with Giving Heart of Banana as Additional Material

Patang, Patang and Syam, Husain (2018) Analysis of Making Shredded Carp (Caprinus Carpio Sp.) with Giving Heart of Banana as Additional Material. The International Journal Of Science & Technoledge, 6 (2). pp. 168-175. ISSN (ISSN 2321 – 919X)

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Abstract

Abstract: The research aims to know nutritional value of carp based on the results of proonimat shredded test of carp produced as well as the most favored results of processing of carp shredded based on organoleptic tests. Research is an experimental research with Completely Randomized Design with three repetitions The research variable is the addition of banana heart to the making of carp abon namely A treatment comparison of carp meat and heart of banana respectively 55%: 45%, B treatment comparison of carp meat and banana heart each 50%: 50%, C treatment comparison of carp meat and banana heart each 45%: 55%, as well as the control of the making of carp shredded without the addition of banana heart. Test conducted consists of proximate and organoleptic test. The proximate test of fish carp was carried out on the parameters water content, protein content, fat content, and ash content. While organoleptic test done to know levels of pleasure panelist against abon carp produced. Panelists used was a semi-trained panelist consisting of 15 people with the range of preferred score used is 5-1. Furthermore, data is processed and analyzed by descriptive analysis. The research result shows result of proonimat shredded test of goldfish produced has the lowest water content in A treatment of 11.1%, the highest protein content obtained in B treatment of 19.86%, the highest carbohydrate content also occurs in B treatment of 40.76%, the highest fat content obtained in treatment A of 23.93%, The treatment that meets the SII standard requirement is a maximum of 9% only on A treatment and control. Furthermore, organoleptic test results shows the highest color organoleptic value lies in the C treatment of 4.07, the highest organoleptic value of texture was obtained at C treatment, the highest taste organoleptic value was obtained at C treatment of 4.2, and the best treatment of aroma was obtained at C treatment of 3.67. Keywords: Fish shredded, carp, banana heart, proximate, organoleptic

Item Type: Article
Subjects: KARYA ILMIAH DOSEN
Universitas Negeri Makassar > KARYA ILMIAH DOSEN
Divisions: KOLEKSI KARYA ILMIAH UPT PERPUSTAKAAN UNM MENURUT FAKULTAS > KARYA ILMIAH DOSEN
KARYA ILMIAH DOSEN
Depositing User: UPT PERPUSTAKAAN UNM
Date Deposited: 23 Jan 2020 03:29
Last Modified: 20 Oct 2020 08:09
URI: http://eprints.unm.ac.id/id/eprint/16561

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