KARAKTERISTIK KIMIAWI KERUPUK TULANG IKAN BELIDA (Chitala sp.)
ABSTRACT: Kerupuk is a popular
snack which is usually consume as a complement food. The purposes of this study were
to know the
best ratio of
starch and fishbone,
and to determine
their chemical compositions. Observed
variable in this
study were proximate
compositions are moisture,
ash, protein, fat and carbohydrate.
The ratio of starch and fish bone were A1 (10:90), A2 (20:80), A3 (30:70), A4
(40:60), and A5
(50:50). The result
of the research
shows the range
of moisture content 9.02%
- 9.25%, ash
4.75% - 11.52%,
protein 3.40% -
11.59%, fat 0.30%
- 3.09% and carbohydrate 64.74% - 82.30%. Overall, the
treatment of A2 (20:80) was accordance with SNI-01-2713-1999 which
was in 9.21%
moisture content, 5.04%
protein, 0.57% fat
and 78.52% carbohydrate.
Penulis: GUSHAR RAMDANY,
INDRATI KUSUMANINGRUM dan BAGUS FAJAR PAMUNGKAS
Kode Jurnal: jpperikanandd140004
