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BAKSO IKAN GABUS PDF

BAHAN UTAMA (DAGING IKAN: TAPIOKA) YANG DITAMBAHKAN DALAM ADONAN DAN LAMA PEREBUSAN TERHADAP KUALITAS BAKSO IKAN GABUS. BUBUR WORTEL (Daucus carrota) DAN TEPUNG TAPIOKA TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS BAKSO IKAN GABUS (Ophiocephalus striatus). IKAN: TAPIOKA) YANG DITAMBAHKAN DALAM ADONAN DAN LAMA PEREBUSAN TERHADAP KUALITAS BAKSO IKAN GABUS (Channa.

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Uji coba aplikasi energi alternatif pada kapal ikan Minggu Ke-2 3. Tapioca and stew length influenced the meatball quality water rate, protein rate, fat rate, and carbohydrate rate.

Along this time, there known meatball with cow flesh material.

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Untuk membaca buku ini Anda harus login terlebih dahulu. The different concentration of seaweed flour i.

The result showed that the different concentration of seaweed flour show a significant effect to iodine content, crude fiber, protein, water, carbohydrate, ash, fatty, organoleptic test texture and taste of snake head fish meatballs.

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The research kind was true experiment. Seminar Reguler Bulan Oktober3. Other thesis, University of Muhammadiyah Malang. Factor 1 is main composition comparison fish flesh: Seminar bulanan Rabu, 22 Juli 2.

Arranged in factorial with two factors and two repeatment.

Bakso Malang

The raw materials of snake head fish meatball is a waste of the solid snake head fish meat. Problem faced in cow meatball is the expensiveness of cow flesh.

Seminar Nasional Perikanan Tahun The adding of seaweed flour becomes an emulsifier and for repairing a snake head fish meatballs of quality. To arrange treatment in field, in this research used complete random design. But non significant effect to organoleptic test colors content and odors of snake head fish meatballs. Bakxo research was conducted by experiment method and Completely Randomized Design.

The aims of this research was to know the effect of addition seaweed flour in the quality of snake head fish meatballs and to get the best concentration addition of the seaweed flour in the high quality of the snake head fish meatballs. The research aimed to find out the influence of composition comparison of main composition fish flesh and tapioca to the quality of cork fish meatball, finding out the influence of stew treatment to the quality of cork fish meatball, and finding out the combination influence of main composition comparison fish flesh and tapioca and the stew length to the quality of cork fish meatball.

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The design used to measure meatball quality and organoleptic.

Research indicator is meatball quality consisted of water rate, protein rate, fat rate, carbohydrate rate, and meatball organoleptic texture, color, aroma, and taste. The result showed that combination treatment of various main composition comparison fish flesh: