Penambahan Ikan Lele (Clarias Batrachus) Pada Stik Pedas Terhadap Kadar Protein Dan Daya Terima Remaja Di Sma Muhammadiyah 4 Kartasura

ariska, linda and , Retty Ikawati, SST., M.Si Med (2018) Penambahan Ikan Lele (Clarias Batrachus) Pada Stik Pedas Terhadap Kadar Protein Dan Daya Terima Remaja Di Sma Muhammadiyah 4 Kartasura. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

The frequency of food consumption according to BPOM enough high (78%), whereas they have important things that we need such as energy and nutrients, especially protein. In fact the protein contained in snack is still low, among them snack sticks. Protein sticks can be enhanced with the addition of catfish because it contains a fairly high protein (17.7%). Sticks can be modified to improve the quality, taste and aroma, by means of the addition of chili powder. This research aims to know the levels of protein and acceptibility a spicy catfish sticks. This study used a Randomized Complete Design (RAL) is the research consists of two stages, the first stage applies determination best chilli powder, chilli powder percentage between 4.5% and 6.17%. The second phase of the creation of the spicy catfish sticks with 4 treatments the fruit prevails, the addition of catfish meat 0% (control), 20%, 30% and 40%. The data were analyzed using Kruscal test Wallis test followed by Duncan on level 0.05. The results showed that the addition of meat protein levels affect catfish catfish spicy sticks with p = 0.007, and the average protein levels respectively i.e., 5.73%, 6.31%, 7.38% and 8.56%. Acceptibility test results indicate the influence of the addition of catfish meat flavor, texture and overall sticks, but not exert influence on the taste and aroma. Stik catfish spicy catfish meat with the addition of 30% is the most preferred sticks panelists with average of 5.24% overall favorite. There is the influence of the addition of catfish in spicy sticks against the protein and acceptibility.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	sticks, chili powder, catfish, acceptibility, protein.
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	LINDA ARISKA
Date Deposited:	15 Aug 2018 07:46
Last Modified:	03 Sep 2022 04:32
URI:	http://eprints.ums.ac.id/id/eprint/66707

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