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2019 | 130 | 163-180
Article title

Utilization of hampal (Hampala macrolepidota Kuhl & van Hasselt, 1823) meat on fish crackers preference level

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EN
Abstracts
EN
The purpose of this research was to found out the percentage of hampal meat addition on crackers preferred by panelists based on organoleptic, physic, and chemic. The research was carried out at the fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, and Food Technology Laboratory, Faculty of Engineering, Pasundan University, from March 2019. The research method used was an experimental method with the addition of hampal meat by 0%, 25%, 50% and 75% based on the amount of tapioca flour. Observations were made on the level of preference which included appearance, smell, texture and taste by semi-trained panelists, test of efflorescence, water content and protein content in hampal crackers. The results showed that the addition of 50% hampal meatwas the treatment preferred by panelists compared to other treatments with an average value of 7.6, smell 7.7, texture 8.3, and taste 8, moisture content 4.79% and proteint content of 10.78%.
Year
Volume
130
Pages
163-180
Physical description
Contributors
  • Faculty of Fisheries Marine Sciences, Padjadjaran University, West Java, Indonesia
author
  • Faculty of Fisheries Marine Sciences, Padjadjaran University, West Java, Indonesia
  • Faculty of Fisheries Marine Sciences, Padjadjaran University, West Java, Indonesia
author
  • Faculty of Fisheries Marine Sciences, Padjadjaran University, West Java, Indonesia
References
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Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-863d86ac-1606-462a-851c-f518cfe13e5b
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