Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Caraka Tani: Journal of Sustainable Agriculture
Meisya Asri Widiyanti
Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry

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

Found 1 Documents
Search

 1 
Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed Meisya Asri Widiyanti; Lukita Purnamayati; Romadhon Romadhon
Caraka Tani: Journal of Sustainable Agriculture Vol 36, No 1 (2021): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v36i1.41553

Abstract

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P
Co-Authors Lukita Purnamayati Romadhon Romadhon