pemanfaatan limbah cangkang rajungan (portunus pelagicus) sebagai perisa makanan alami
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ID: 168432
2016
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Abstract
Crabshellwastefromcrabindustry cause enviromentalproblem. Someeffortswereneededtoovercometheproblem. Crabflavourwas a potentialproductwhich has createdusingcrabeggshell. Thisresearchaimedtochoosebestmethodeformakingcrabflavour and toknowtheinfluence of dextrinonitsquality. Theresearchwasdividedintotwostages (the process to make crabshell powder and crabshell flavour). Thepowderwascreatedbyusinghydrolysis and non-hydrolysis. Full randomizeddesignwaschoosenwheredextrin (1, 2, 3%) used as a single factor. According to the result, non-hydrolysis was choosen for making crab flavourer because it improved calcium content (26,82%) and aroma. Meanwhile, based on sensory evaluation, respondents clearly stated ”like” in aroma, taste, colours as well. Statistically, dextrin didn’t produce significant influence in moisture content, aroma, colour, and taste
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| Reference Key |
hastuti2016agrointekpemanfaatan
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|---|---|
| Authors | ;Sri Hastuti;Syamsul Arifin;Darimiyya Hidayati |
| Journal | depik jurnal |
| Year | 2016 |
| DOI |
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