Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Tika Anggriani
Unknown Affiliation
Earth & Planetary Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
THE EFFECTS OF ADDITIONAL EEL TAILED CATFISH (Paraplotosus albilabris) PROTEIN CONCENTRATE ON THE EGG TART CRUST QUALITY Tika Anggriani; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT  The research was carried out to determine the effect of additional eel tailed catfish (Paraplotosus albilabris) protein concentrate on the egg tart crust quality. The method used was a Completely Randomized Design (CRD) non factorial with four treatment levels, which was the additional different concentration of eel tailed catfish protein concentrate into egg tart crust: without eel tailed catfish protein concentrate (P0), 5% of eel tailed catfish protein concentrate (P1), 10% of eel tailed catfish protein concentrate (P2), 15% of tailed catfish protein concentrate (P3). The treatment was repeated 3 times, so there were 12 units of trial unit. The result of the study based on organoleptic tested, it was indicated that the additional 10 % of eel tailed catfish protein concentrate into egg tart crust (P2) was the best treatment with value of appearance 7.83, flavour 7.51, texture 7.45, and taste 8.12. Based on proximate analysis that P2 treatment was contained water, ash, protein, and fat content 3.60%, 1.51%, 8.16%, and 7.95%, respectively. Keywords: eel tailed catfish, egg tart crust, fish protein concentrate
Co-Authors Dewita Dewita Sumarto Sumarto