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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Bakso Malang

Problem faced in cow meatball is the expensiveness of cow flesh. Along this time, there known meatball with cow flesh material.

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 Iksn Malang. Seminar Reguler Bulan Oktober3.

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Factor 1 is main composition comparison fish flesh: Uji coba aplikasi energi alternatif pada kapal ikan Minggu Ke-2 3. The research aimed to find out the influence gavus 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.

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The different concentration of seaweed flour i.

The adding of seaweed babus becomes an emulsifier and for repairing a snake head fish meatballs of quality. The design used to measure meatball quality and organoleptic.

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Seminar bulanan Rabu, 22 Juli 2. The result showed that combination treatment of various main composition comparison fish flesh: To arrange treatment in field, in this research used complete random design.

But non significant effect to organoleptic test colors content and odors of snake head fish meatballs. Research indicator is meatball quality consisted of water rate, protein rate, fat rate, carbohydrate rate, and meatball organoleptic texture, color, aroma, and taste. The research was conducted by experiment method and Completely Randomized Design.

The raw materials of snake head fish meatball is a waste of the solid snake head fish meat.

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The research kind was true experiment. 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. Arranged in factorial gaus two factors and two repeatment.

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Untuk membaca buku ini Anda harus login terlebih dahulu. Tapioca and stew length influenced the meatball quality water rate, protein rate, fat rate, and carbohydrate rate. Seminar Nasional Perikanan Baks