PEMBUATAN KERUPUK IKAN BELUT DENGAN PERBEDAAN PROPORSI IKAN/TEPUNG TAPIOKA DAN LAMA PENGUKUSAN

Ratna , Yulistiani and Jariyah, - and Dwi , Siswoyo (2004) PEMBUATAN KERUPUK IKAN BELUT DENGAN PERBEDAAN PROPORSI IKAN/TEPUNG TAPIOKA DAN LAMA PENGUKUSAN. Jurnal Penelitian Ilmu-Ilmu Teknik, 4 (2). pp. 1-9. ISSN 1411-9102

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Abstract

The Eel (Monopterus albus) contain a lot of protein and it's product was tasty, and cheaper than the other fish food product. Using the Eel meat can increase nutrition value of chips and produce chips that have acceptable sensory characteristic and proper economically. The objective of this reseach was to increase protein content and acceptable by consumer with to determine the Eel meat, cassava strach proportion and steaming time. The statistical method of this research was Randomized Complete Design with two factor and three repetation, i.e. : Eel meat/cassava starch proportion (10 : 90, 30 : 70, 50 : 50, 70 : 30) and steaming time (40, 60, 80 minutes). The result of this research base on sensory evaluation (colour, smell, taste and cryspiness) and chemical analysis (protein content, moisture content and development level) showed that the best combination was proportion 30 % : 70 % of eel meat/cassava starch and 60 minutes of steaming, which produce Eel fish chips with protein content 5.65 %, moisture content 8. 43 % and development level 368 %.

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