Pengembangan Produk Sosis Fungsional Berbahan Dasar Ikan Tenggiri (Scomberomorus sp.) dan Tepung Daun Kelor (Moringa oleifera L)

Nurlaila, Nurlaila and Sukainah, Andi and Amiruddin, Amiruddin (2016) Pengembangan Produk Sosis Fungsional Berbahan Dasar Ikan Tenggiri (Scomberomorus sp.) dan Tepung Daun Kelor (Moringa oleifera L). Jurnal Pendidikan Teknologi Pertanian, 2 (2). pp. 105-113. ISSN p-ISSN 2476-8995 (Print) and e-ISSN 2614-7858 (Online)

	Text (Artikel - Pengembangan Produk Sosis Fungsional Berbahan Dasar Ikan Tenggiri (Scomberomorus sp.) dan Tepung Daun Kelor (Moringa oleifera L)) 1. Artikel J-PTP Pengembangan Produk Sosis Fungsional Berbahan Dasar Ikan Tenggiri (Scomberomorus Sp.) Dan Tepung Daun Kelor (Moringa oleifera L).pdf - Published Version Download (532kB)
	Text (Peer Review - Pengembangan produk sosis fungsional berbahan dasar ikan tenggiri (Scomberomorus sp.) dan tepung daun kelor (Moringa oleifera L)) scan review_Jurnal Ilmiah Pengembangan produk sosis fungsional bertahan dasr ikan tenggiri .....pdf - Supplemental Material Download (973kB)
	Text (Turnitin - Pengembangan Produk Sosis Fungsional Berbahan Dasar Ikan Tenggiri (Scomberomorus sp.) dan Tepung Daun Kelor (Moringa oleifera L)) 3. Turnitin J-PTP Pengembangan Produk Sosis Fungsional Berbahan Dasar Ikan Tenggiri (Scomberomorus Sp.) Dan Tepung Daun Kelor (Moringa oleifera L).pdf - Supplemental Material Download (563kB)

Abstract

The purpose of this research is to know the nutrition of the fish sausage and the acceptation of the panellist of the functional fish sausage. This research was done by two steps which the first step is hedonic test and the second step is chemistry analysis. The data analysis used Completely Randomized Design and analysis of variances (ANOVA) which was tested with least significant different test (BNT) in 5% extent. The Result of research shows that the best of water levels treatment of A3B1 (600gr of fish meat + 5gr of moringa flour) is 62.77%, protein levels of A3B1 (600gr fish meat + 5gr moringa flour) is 27%, fat levels A1B0 (200gr of fish meat + without moringa flour) is 2.22%. Keywords: Product development, Functional sausage, Spanish mackerel fish, Moringa leaves flour.

Item Type:	Article
Subjects:	FAKULTAS TEKNIK > Pendidikan Teknik Mesin
Divisions:	FAKULTAS TEKNIK
Depositing User:	Amiruddin Amiruddin
Date Deposited:	07 May 2023 07:54
Last Modified:	07 May 2023 07:54
URI:	http://eprints.unm.ac.id/id/eprint/28074

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