ManuScript Details
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Paper Id:
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IJARW1897
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Title:
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PRODUCTION OF BIHUN WITH THE ADDITION OF GURAME FISH MEAL (OSPHRONEMUS GORAMY)
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| Published in: |
International Journal Of All Research Writings |
| Publisher: |
IJARW |
| ISSN: |
2582-1008 |
| Volume / Issue: |
Volume 4 Issue 12 |
| Pages: |
5
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| Published On: |
6/19/2023 8:52:03 PM (MM/dd/yyyy) |
Main Author Details
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Name:
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Junianto |
| Institute: |
Padjadjaran University |
Co - Author Details
| Author Name |
Author Institute |
| Wanda Sri Rahayu |
Universitas Padjadjaran |
| Della Rena Alvetta |
Universitas Padjadjaran |
| Olivia Manurung |
Universitas Padjadjaran |
| Ravena Destia Ardani |
Universitas Padjadjaran |
| Nabilah Sani Millatina |
Universitas Padjadjaran |
| Yohanes Setiawan |
Universitas Padjadjaran |
Abstract
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Research Area:
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Fisheries |
| KeyWord: |
bihun, experimental, quality, TPHP |
| Abstract: |
This research aims to determine the appropriate level of addition of carp meat powder in vermicelli production to produce the preferred vermicelli product. The research was conducted at the Fishery Processing Technology Laboratory, Fisheries Study Program, Padjadjaran University, Indonesia. The research method used was experimental with 4 treatments, namely the level of addition of carp meat flour 0% (without addition, as a control), 5%, 7.5% and 10% of rice flour used in making vermicelli. The process of making vermicelli is as follows: 1) Rice flour, wheat flour, carp meat flour (according to treatment) and flavorings are mixed evenly. 2) The mixture is made into a dough by adding hot water little by little until a smooth dough is obtained. 3) The dough obtained is printed into noodle sheets. 4) The vermicelli noodle sheets obtained are steamed for 5 minutes. Observation variables were carried out on the level of preference for color, texture, aroma and taste of vermicelli. Testing the level of liking is done by hedonic test with the following scale: really dislike (1), dislike (3), neutral (5), like (7), and really like (9). The panelists used were semi-trained panelists of 15 people. The data obtained from the results of organoleptic testing of vermicelli from various treatments of the level of addition of carp meat powder were analyzed descriptively comparatively. Based on the results of the study it can be concluded that the appropriate level of adding carp carp meat in vermicelli production to produce the most preferred product is 5% of the rice flour used. The average value of preference for color, texture, aroma and taste of the vermicelli produced is 6.7; 6.2; 7.5 and 6.3. |
Citations
Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.
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IEEE
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Junianto, Wanda Sri Rahayu, Della Rena Alvetta, Olivia Manurung, Ravena Destia Ardani, Nabilah Sani Millatina, Yohanes Setiawan, "PRODUCTION OF BIHUN WITH THE ADDITION OF GURAME FISH MEAL (OSPHRONEMUS GORAMY)", International Journal Of All Research Writings,
vol. 4, no. 12, pp. 9-13, 2023.
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MLA
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Junianto, Wanda Sri Rahayu, Della Rena Alvetta, Olivia Manurung, Ravena Destia Ardani, Nabilah Sani Millatina, Yohanes Setiawan "PRODUCTION OF BIHUN WITH THE ADDITION OF GURAME FISH MEAL (OSPHRONEMUS GORAMY)." International Journal Of All Research Writings,
vol 4, no. 12, 2023, pp. 9-13.
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APA
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Junianto, Wanda Sri Rahayu, Della Rena Alvetta, Olivia Manurung, Ravena Destia Ardani, Nabilah Sani Millatina, Yohanes Setiawan (2023). PRODUCTION OF BIHUN WITH THE ADDITION OF GURAME FISH MEAL (OSPHRONEMUS GORAMY). International Journal Of All Research Writings,
4(12), 9-13.
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PRODUCTION OF BIHUN WITH THE ADDITION OF GURAME FISH MEAL (OSPHRONEMUS GORAMY)
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PRODUCTION OF BIHUN WITH THE ADDITION OF GURAME FISH MEAL (OSPHRONEMUS GORAMY)
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