Substitusi Tepung Tulang Ikan Lele (Clarias Sp) terhadap Daya Terima Tortilla

Prasetyo, Dheni and , Pramudya Kurnia, S.TP., M.Agr and , Rusdin Rauf, S.TP., MP (2018) Substitusi Tepung Tulang Ikan Lele (Clarias Sp) terhadap Daya Terima Tortilla. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction: Tortilla is corn processed products similar to chips which has yellow character, crunchy, thin and easily breakable. Fish bone flour has high calcium content and can be used as a fortification of other food ingredients. Objective: To understand the effect of substitution of catfish bone flour on tortilla receiving power. Method: The design of the research used was complete randomized design with 4 substitution of catfish bone flour :0%, 15%, 20% and 25%. The acceptability data was analyzed using one way anova and then continued with Kruskal wallis. Result:The color of the tortilla most preferred by panelists is tortilla with a 20% substitution, while in the aroma, taste, the preferred texture is tortilla with a 15% substitution. Conclusion: There is an influence of substitution of catfish bone flour on the acceptance of tortillas.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Catfish bone flour, Power Accept, Tortilla.
Subjects: R Medicine > R Medicine (General)
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: DHENI PRASETYO
Date Deposited: 13 Nov 2018 03:01
Last Modified: 13 Nov 2018 03:01
URI: http://eprints.ums.ac.id/id/eprint/68802

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