Zahroh, Aridatuz and La Choviya Hawa,, STP., MP, Ph.D and Dr. Ir. Bambang Susilo,, M.Sc. Ag (2021) Pengaruh Resting Time Adonan Terhadap Karakteristik Fisikokimia Amplang Cumi-Cumi Hasil Penggorengan Dua Tingkat (Two-Steps Frying). Sarjana thesis, Universitas Brawijaya.
Abstract
"Amplang crackers is a typical food of the Eastern Borneo region, using mackerel as a raw material. In general, amplang crackers is made from fish or marine products that have high protein. Squid amplang is one of the diversified products of squid. This study uses the frying amplang in two steps frying to produce a low water content of amplang. Then to obtain other physicochemical characteristics of squid amplang, the dough moisture content factor affects the final amplang result. So that research is done on the effect of resting time dough during making squid amplang. This study used a non-factorial Completely Randomized Design (CRD). This study aims to determine the squid amplang cracker’s physicochemical characteristics based on differences in the resting time of the dough and to find out the best treatment in making squid amplang crackers from various treatments. The research results showed that the dough resting time had no significant effect on the physicochemical characteristics of squid amplang crackers, including moisture content, swellability, hardness, and protein content. Overall, the characteristics of squid amplang crackers have complied with SNI 7762:2013. Squid amplang has a moisture content between 0.98 – 1.65% (wb), the swellability is between 514.01 – 710.21%, the hardness value is between 24.57 – 33.49 N the protein content is between 6,06 – 12,16%. In this research, the best characteristics of squid amplang crackers are obtaining at 6 hours of resting time. Squid amplang with a resting time of 6 hours resulted in moisture content of 0.98% (wb), swellability of 514.01%, hardness value of 30.71 N, and protein content of 12,16%. The best treatment was selected based on the smallest moisture content value, the largest swellability, the smallest hardness value, and the highest protein content. In the manufacture of squid amplang crackers, resting time treatment did not need to be considered to obtain the best results."
English Abstract
Amplang crackers is a typical food of the Eastern Borneo region, using mackerel as a raw material. In general, amplang crackers is made from fish or marine products that have high protein. Squid amplang is one of the diversified products of squid. This study uses the frying amplang in two steps frying to produce a low water content of amplang. Then to obtain other physicochemical characteristics of squid amplang, the dough moisture content factor affects the final amplang result. So that research is done on the effect of resting time dough during making squid amplang. This study used a non-factorial Completely Randomized Design (CRD), namely the dough resting time. This study aims to determine the squid amplang cracker physicochemical characteristics based on differences in the resting time of the dough and to find out the best treatment in making squid amplang crackers from various treatments. The research results showed that the dough resting time had no significant effect on the physicochemical characteristics of squid amplang crackers, including moisture content, swellability, hardness, and protein content. Overall, the characteristics of squid amplang crackers have complied with SNI 7762:2013. Squid amplang has a moisture content between 0.98 1.65% (wb), the swellability is between 514.01 710.21%, the hardness value is between 24.57 33.49 N the protein content is between 6,06 12,16%. In this research, the best characteristics of squid amplang crackers are obtaining at 6 hours of resting time. Squid amplang with a resting time of 6 hours resulted in moisture content of 0.98% (wb), swellability of 514.01%, hardness value of 30.71 N, and protein content of 12,16%. The best treatment was selected based on the smallest moisture content value, the largest swellability, the smallest hardness value, and the highest protein content. Based on the ANOVA test, resting time did not have a significant effect, so in the manufacture of squid amplang crackers, resting time treatment did not need to be considered to obtain the best results
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052110 |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with username saputro |
| Date Deposited: | 23 Oct 2021 03:42 |
| Last Modified: | 24 Sep 2024 08:35 |
| URI: | http://repository.ub.ac.id/id/eprint/185286 |
![[thumbnail of ARIDATUZ ZAHROH.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
ARIDATUZ ZAHROH.pdf Download (4MB) |
Actions (login required)
 |
View Item |