Hidayati, Anita Nurul (2015) Pengaruh penambahan rumput laut terhadap tekstur, kadar besi, dan kalsium pada pembuatan nugget ikan. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Penggantian tepung oleh rumput laut pada pembuatan
nugget ikan sangat mempengaruhi tekstur nugget yang
dihasilkan. Tekstur nugget ikan berbahan baku ikan dan
rumput laut beserta kadar besi dan kalsium dipelajari dalam
penelitian ini. Optimasi perbandingan ikan dan rumput laut
yang menghasilkan tekstur terbaik diamati. Sampel
dipreparasi dengan destruksi basah HNO3-H2O2 4,5:0,5.
Tekstur terbaik diperoleh pada nugget dengan komposisi ikan
: rumput laut (4 : 1) g. Hasil analisis kadar Fe dalam nugget
ikan rumput laut dengan AAS berkisar 26,23 - 43,39 mg/kg
dan kadar Ca berkisar 10.580,48 - 22.126,96 mg/kg.
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The replacement of flour with seaweed in the making
of fish nuggets affect the texture of resulted nuggets. The
texture of fish nugget that was made with fish and seaweed
and the content of iron and calcium have been studied in this
research. The optimization of ratio between fish and seaweed
to get a better texture has been studied. Samples were
prepared with wet destruction HNO3-H2O2 4,5:0,5. The best
texture was obtained from nugget with fish : seaweed
composition (4 : 1) g. The result of Fe content analysis in fishseaweed
nugget with AAS approximately 26,23 - 43,39
mg/kg and the content of Ca approximately 10580,48 -
22126,96 mg/kg.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSKi 664.07 Hid p |
| Uncontrolled Keywords: | Nugget ikan; Eucheuma denticulatum; Tekstur; Fe; Ca; Destruksi basah; dan AAS |
| Subjects: | Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry |
| Divisions: | Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | - Taufiq Rahmanu |
| Date Deposited: | 22 Oct 2019 07:44 |
| Last Modified: | 22 Oct 2019 07:44 |
| URI: | http://repository.its.ac.id/id/eprint/71349 |
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