Pengaruh Variasi Suhu Pengering Terhadap Mutu Dendeng Ikan Lele Dumbo (Clarias Gariepinus)

Ikhsan, Muhammad and Muhsin, Muhsin and Patang, Patang (2016) Pengaruh Variasi Suhu Pengering Terhadap Mutu Dendeng Ikan Lele Dumbo (Clarias Gariepinus). Jurnal Pendidkan Teknologi Pertanian, 2. pp. 114-122. ISSN 2614-7858

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Abstract

The aims of this research is to know the quality of chemical and hedonik Catfish jerky. This research used a completely randomized design (CRD) with 3 treatment drying temperature of 60o C, 65o C and 70oC. The observed parameters is moisture, protein, fat content and quality hedonik catfish jerky. The results showed a drying temperature of 65o C is the best treatment with moisture content 25,02%, protein 16,04%, fat content 39,54%, hedonik color 3.88, hedonik texture 3.77, hedonik aroma 3.75 and hedonik sense of 3.80

Item Type:	Article
Uncontrolled Keywords:	Temperature, Catfish jerky, Quality, Cabinet Dryer
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:	S.T., M.T. Faruq Ratuhaji
Date Deposited:	16 Oct 2020 09:12
Last Modified:	16 Oct 2020 09:12
URI:	http://eprints.unm.ac.id/id/eprint/18322

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