The use of mackerel salted fish scomberomorus commersoni as fish meat floss with the substitution partial of jackfruit straw (artocarpus heterophyllus lam.) = Pemanfaatan ikan asin tenggiri (scomberomorus comersonni) sebagai abon ikan dengan substitusi parsial jerami nangka (artocarpus heterophyllus lam.)

Candana, Marlin Marliani (2012) The use of mackerel salted fish scomberomorus commersoni as fish meat floss with the substitution partial of jackfruit straw (artocarpus heterophyllus lam.) = Pemanfaatan ikan asin tenggiri (scomberomorus comersonni) sebagai abon ikan dengan substitusi parsial jerami nangka (artocarpus heterophyllus lam.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Salted fish is a dried product that made by salting and drying but it has dull appearance and limited consumption for it salty taste. The objective experimental study was used to make diversification product from salted mackerel fish with the substitution of jackfruit straw in fish floss. The effect of salted fish pre-treatment (soaking; boiling; blanching), concentration of jackfruit straw (10%, 20%, 30%, 40%, 50%), frying method (dry frying; deep-fat frying), and jackfruit straw ripening stage (unripe, ripe) on the characteristic of making salted fish meat floss were observed in this study. The result showed that the most appropriate treatment for salted fish meat floss is made by blanching fish pretreatment, substitution of 20% ripe jackfruit straw with deep-fat frying method. The fish meat floss with those treatment had a good moisture content (7.36%), golden brown color, uniform fibrous texture, salted fish taste, reduced of salted fish flavor, low of thiobarbituric acid number and also overall acceptability. Fish meat floss with substitution of 20% of jackfruit straw contain 1.91% of soluble and 8.34% insoluble fiber which is made the product regarded as fish meat floss with dietary fiber.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Candana, Marlin MarlianiNIM03420080123MEI_SUMMERSNOW@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Thesis advisorHandayani, RatnaNIDN0311097601UNSPECIFIED
Uncontrolled Keywords: diversification product; frying method; jackfruit straw; meat floss; salted fish
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 08:05
Last Modified: 05 Aug 2020 03:23
URI: http://repository.uph.edu/id/eprint/1903

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