Article Sidebar

Download
PDF
Statistic
Read Counter : 631 Download : 737

Downloads

Download data is not yet available.

Main Article Content

Abstract

The objectives of this research were to study the effects of freezing period of gluten and levels of gabus fillet fish addition on the characteristics of gluten pempek. This research was conducted at the Laboratory of Agricultural Product Chemistry, Department of Agricultural Technology, University of Sriwijaya, from July to October 2005. This research used completely randomized factorial design with two treatments and three replications. The treatments were freezing period (0, 6, and 12 hours) and levels of gabus fillet fish addition (0, 5, 10, and 15%). The observed parameters were content of water, ash, protein, carbohydrate and fat. The results showed that freezing time affected significantly on water content but not to the other parameters. Fillet fish addition level had significant effect on ash and fat, but had no significant effect on other parameters. The best treatment was gluten pempek using freezing time of 12 hours and 15% of fish addition level.

 

Article Details

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
How to Cite
Sugito, S., & Hayati, A. (2018). PENAMBAHAN DAGING IKAN GABUS (Ophicepallus strianus BLKR) DAN APLIKASI PEMBEKUAN PADA PEMBUATAN PEMPEK GLUTEN. Jurnal Ilmu-Ilmu Pertanian Indonesia, 8(2), 147–151. https://doi.org/10.31186/jipi.8.2.147-151
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Agustini, S dan Nuyah. 1994. Kandungan Protein Pempek Produksi Sumatra Selatan. BPPI Sumsel, Palembang.
  2. Andrews, U.N. 2002. Meat Analogs as Part of The Vegetarian Lifestyle. http :// www.deptnutr@andrews.edu. 1 Nopember
  4. AOAC. 1984. Official Methods of Analysis of The Association of Official Analytical Chemist. Inc., Washington DC.
  5. Apriyantono, A. 2001. Titik Kritis Perisa (Flavouring) atau Flavor (Flavour). http:// www.indohalal.com. 17 Oktober 2004.
  6. Aryani, E. 2003. Peranan Pembekuan Daging Ikan Gabus Terhadap Karakteristik Kerupuk. Skripsi. Fakultas Pertanian UNSRI. Inderalaya. (Tidak dipublikasikan).
  7. Campbell, M.F. 1981. Processing and Product Characteristics for Textured Soy Flours, Concentrates and Isolates. J. Amer. Oil Chem. Soc. 58: 336.
  8. Depkes RI. 2000. Daftar Komposisi Gizi bahan Makanan. Depkes RI, Jakarta.
  9. Gomez, K. A. and A. A.Gomez. 1984. Statistical Proceduress for Agricultural Research. Jhon Wiley and Sons Inc., New York.
  10. Iljas, N. 1995. Peran Teknologi Pangan dalam Upaya Meningkatkan Citra Makanan Tradisional Sumatera Selatan. Makalah pada Pidato Pengukuhan Guru Besar Tetap pada Fakultas Pertanian, UNSRI, Inderalaya.
  11. Kaprianti, E. 2003. Pembuatan Pempek Keriting Cepat Saji dengan Proses Pembekuan Adonan dan Penambahan Soda (NaHCO3).
  12. Skripsi. Fakultas Pertanian, UNSRI, Inderalaya. (Tidak dipublikasikan).
  13. Karneta, R. 2001. Kajian Teknoekonomi Pempek Lenjer. Tesis Program Studi Agribisnis. PPS UNSRI, Palembang (tidak dipublikasikan).
  14. Kuntaraaf, K dan J. Kuntaraaf. 1994. Makanan Sehat. Indonesia Publishing House, Bandung.
  15. Moeljanto. 1994. Pengawetan dan Pengolahan Hasil Perikanan. Penebar Swadaya, Jakarta.
  16. Oktarina, I. 2002. Modifikasi Adonan dan Aplikasi Pembekuan pada Proses Pengolahan Tekwan Cepat Saji. Skripsi. Fakultas Pertanian, UNSRI, Inderalaya. (Tidak dipublikasikan).
  17. Soeparno. 1994. Ilmu dan Teknologi Daging. Gajah Mada University Press, Yogyakarta.
  18. Sudarmadji, S., B. Haryono dan Suhardi. 1996. Analisa Hasil Pertanian. PAU Pangan dan Gizi bekerja sama dengan Liberty.
  19. Yogyakarta.
  20. Suzuki, T. 1981. Fish and Krill Protein : Processing and Technology. Appl. Sci Publ., Ltd. London, UK.
  21. Syarief, R. dan A. Irawati. 1986. Pengetahuan Bahan untuk Industri Pertanian. Mediyatama Sarana Perkasa, Jakarta.
  22. Winarno, F.G. 1997. Kimia Pangan dan Gizi. Gramedia, Jakarta.