Partial substitution of dried salted anchovies (stolephorus insularis) with okara in the production fish floss = Substitusi parsial ikan asin teri jengki (stolephorus insularis insularis) dengan ampas tahu dalam pembuatan abon ikan

Akiko, Akiko (2012) Partial substitution of dried salted anchovies (stolephorus insularis) with okara in the production fish floss = Substitusi parsial ikan asin teri jengki (stolephorus insularis insularis) dengan ampas tahu dalam pembuatan abon ikan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Dried salted anchovies is a fish product made by salting and drying but it has dull appearance and limited consumption because of high saltiness, therefore make product diversification to enhance appearance and reduce saltiness. The objective experimental was to make fish floss from dried salted anchovies with the partial substitution of okara. The effect of dried salted fish pre-treatment (raw ; soaking in water), partial substitution of okara (0 %, 10 %, 20%, 30%, 40%, 50%), condition of okara (wet okara ; dried okara) and cooking method (pan frying; deep-fat frying) on the characteristic of production dried salted anchovies floss were observed in this study. The result showed that raw dried salted anchovies with partial substitution of dried okara 30 % that is cooked by deep-fat frying method give good quality dried salted anchovies floss. The characteristic of dried salted anchovies floss were low moisture content (6.52%), low oil absorption, brown colour, enough saltiness taste, good texture of fibers, high acceptance overall value (colour, texture, saltiness) and contains 1.82 % soluble fibers and 5.76 % insoluble fibers. Beside that, those treatments also reduce salt consentration until 9.98% on fish floss.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Akiko, AkikoNIM03420080021AKIKO_Q_KO@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Uncontrolled Keywords: dry salted anchovies; fish floss; okara; Stolephorus insularis
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:40
Last Modified: 04 Aug 2020 08:32
URI: http://repository.uph.edu/id/eprint/1355

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