Skripsi

KARAKTERISTIK FISIKOKIMIA KULIT DIMSUM DENGAN PENAMBAHAN TEPUNG TULANG IKAN LELE (Clarias sp.)

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This study aimed to evaluate the physicochemical and sensory characteristics dim sum skin with the addition of catfish (Clarias sp.) bone meal. A factorial randomized block design was used with two factors: type of flour (wheat flour and non-gluten flour mix: mocaf, sago, and rice) and concentration of catfish bone meal (0%, 10%, and 20%). Parameters observed included moisture content, ash, protein, calcium, carbohydrates, texture, color, and sensory attributes (aroma, taste, appearance, and texture). The results showed that the treatment using non-gluten flour with 20% catfish bone meal (A1B2) produced the best outcomes, significantly increasing protein content (27.73%), calcium (5.06%), and texture hardness (404.30%). However, carbohydrate levels decreased with higher concentrations of bone meal. Sensory evaluation indicated that A1B2 had good acceptance in texture and color, although aroma scores slightly declined due to the fishy smell of the bone meal. In conclusion, incorporating catfish bone meal into gluten-free dim sum skin improves its nutritional value and physical quality, especially at 20% concentration.

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Detail Information

Series Title

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Call Number

T1923452025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xv, 79 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

teknologi pembuatan makanan
Jurusan Perikanan
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

MI

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