LILIK, VIOLA AULIA BUDIJANTO (2018) APLLICATION OF SAGO FLOUR (Metroxylon rumphii Mart.) as BINDING AGENT in SNAKEHEAD FISH (Channa striata) CRACKERS PROCESSING. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Sago is a plant with high carbohydrate content but until now it has not been used intensively. Increasing the value and utilization of sago can be done by make it into semi-finished products such as sago flour which can be further developed into substitutes for bread, cakes, noodles and crackers products. Crackers are one type of dry food made from materials containing starch which is quite high and consist volume development as wewll as has a low density during the frying process. Sago flour (Metroxylon rumphii Mart.) can be used as a binder in crackers, replacing tapioca flour because the sago starch granules have a high expanding ability of 97%. Then, it is necessary to increase the nutritional value of crackers by adding protein sources. Snakehead fish (Channa striata) contains high protein, which is 17.61% in 100 g of snakehead fish. The use of sago flour and snakehead fish in crackers processing is expected to improve the quality and improve the nutritional value of crackers. The safety guarantee of snakehead fish crackers is done by evaluating to maintain the quality of snakehead fish crackers through benchmarking on SNI 01-2713-1999 standards regarding the quality requirements of fish crackers. The objectives of this study were to determine the best composition between snakehead fish and sago flour in crackers making and determine physicochemical and organoleptic properties. The comparison factor used is between sago flour and snakaehead fish which consists of 5 (five) levels, there are sago flour: snakehead fish K1 (control 100% sago flour), K2 (100% tapioca flour), K3 (85:15), K4 (70:30), and K5 (55:45). Chemical analysis of fish cracker parameters, consist of protein, fat, ash, water content, carbohydrate, crude fiber, and total calories measurement, besides physical analysis, consist of linear expansion, color, and texture measurement, as well as organoleptic analysis, consist of preference for color, aroma, taste, texture, and overall tested on 40 untrained panelists. Chemical and physical analysis results were analyzed using SPSS version 13.0 for Windows with one-way ANOVA method at 95% confidence level using the Duncan test as a different test (p <0.05). Sensory analysis results were analyzed by one-way ANOVA method at a 95% confidence level using the Kruskal Wallis estimation test then continued with the Man Whitney estimation test as a different test (p <0.05). The results of the chemically research showed that the water content of crackers before and after frying was not more than 10%, the highest protein and fish cracker ash content were in crackers with the highest concentration of fish (K5), the highest fat content of fish crackers was in K3 concentration crackers, and the highest carbohydrates, crude fiber, and the total calorie of fish crackers, namely in tapioca flour (K1) control crackers. The results of the physical analysis showed that the control of sago flour crackers (K2) produced the darkest color, brown red, compared to control crackers tapioca flour (K1) which produced bright colors, yellowish white, while the best linear expansion and texture of the crackers were produced in tapioca flour control crackers (K1). K4 concentrated crackers are most preferred by panelists.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Oct 2019 02:46 |
| Last Modified: | 26 Feb 2021 03:01 |
| URI: | http://repository.unika.ac.id/id/eprint/19796 |
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