Nurainy, Fibra and Koesoemawardani, Dyah and Herdiana, Novita and Saragih, Ivana Regina (2017) ALGINATE ADDITION ON GEBLEK. In: Integrated Sci- tech. -, 3 (-). Research Institute and Community Services University of lampung, Bandar lampung, pp. 336-346. ISBN 978-602-70050-4-4
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Abstract
The objective of this research was to obtain the appropriate alginate addition to the best physical, chemical, and sensory characteristics of Geblek. The experiment was arranged in a non-factorial Random Complete Block Design (RCBD) in four replications. The treatment given on each replication was the alginate addition that consisted of six different levels, they were 0% (A0), 1% (A1), 2% (A2), 3% (A3), 4% (A4), dan 5% (A5) (w/w). The data were evaluated by using The Smallest Real Difference Test (SRD) of 5%. The results showed that the appropriate concentration of alginate addition was 1% with the following criteria texture was not tough; preferred by panelists based on texture, colour, and taste attributes; has a hardness value of 0.475 mm/g/dt; water content of 39.864%;oil absorption of 5.567%, fat contentof 3.905% protein of 5.849%, ash of 2.039%, and carbohydrate of 40.776%. Keywords: Alginate, Geblek, and quality of Geblek
Item Type: | Book Section |
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Subjects: | S Agriculture > S Agriculture (General) |
Divisions: | Fakultas Pertanian (FP) > Prodi Magister Teknologi Pangan |
Depositing User: | Fibra Nurainy |
Date Deposited: | 21 Jun 2018 02:29 |
Last Modified: | 21 Jun 2018 02:29 |
URI: | http://repository.lppm.unila.ac.id/id/eprint/7149 |
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ALGINATE ADDITION ON GEBLEK. (deposited 08 Nov 2017 06:32)
- ALGINATE ADDITION ON GEBLEK. (deposited 21 Jun 2018 02:29) [Currently Displayed]
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