Journal of Aceh Aquatic Sciences
Vol 5, No 1 (2021): Journal of Aceh Aquatic Sciences

ANALISIS FISH BURGER DENGAN PENAMBAHAN SURIMI IKAN TUNA (THUNNUS, SP) DENGAN KOMPOSISI TEPUNG ROTI YANG BERBEDA

Dahlan Amura (Pengolahan Hasil Laut Politeknik Kelautan dan Perikanan Maluku)
Nur Asyah Saimima (Pengolahan Hasil Laut Politeknik Kelautan dan Perikanan Maluku)
Desri N Manuhutu (Pengolahan Hasil Laut Politeknik Kelautan dan Perikanan Maluku)
Sudaryo Ura (Pengolahan Hasil Laut Politeknik Kelautan dan Perikanan Maluku)

Article Info

Publish Date
30 Apr 2021

Abstract

This study aims to determine the effect of adding bread flour to water content, ash content, protein content, fat content and carbohydrate content of tuna burgers. This study used a completely randomized design (CRD) with 5 treatments, each of which was repeated 3 times. The treatment levels of this study are as follows: giving different concentrations of bread flour, namely 90%, 85%, 80%, 75% and 70%, respectively. The addition of surimi treatment for tuna and bread flour had a very significant effect on chemical parameters, namely water content, protein content, fat content, carbohydrate content and had no significant effect on ash content. The best treatment composition was found in the B4 chemical test, namely: 39.59% water content, ash content 2.71%, protein content 13.72% 19.20% fat content and 19.51% carbohydrate content.

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Journal Info
Journal of Aceh Aquatic Sciences
Website

Abbrev

JAAS

Publisher

Universitas Teuku Umar

Subject

Agriculture, Biological Sciences & Forestry Humanities Environmental Science

Description

The Jurnal of Aceh Aquatic Sciences is managed by the Department of Aqutic Resource , Faculty of Fisheries and Marine Sciences, Teuku Umar University aims to publish the results of basic, applied research, and short communication in the scope of aquatic resources as; fish stock studies and ...