Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 17, No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia

Utilization and Fortification of Patin Fish on Extrusion Snack


Nurilmala, Mala ( Departemen Teknologi Hasil Perairan Fakultas Perikanan dan Ilmu Kelautan Jalan Lingkar Akademik, Kampus IPB Darmaga-Bogor 16680 Institut Pertanian Bogor Telepon (0251) 8622915 Faks. (0251) 8622916. *Korespodensi: malanm28@yahoo.com ) , Suptijah, Pipih ( Departemen Teknologi Hasil Perairan Fakultas Perikanan dan Ilmu Kelautan Jalan Lingkar Akademik, Kampus IPB Darmaga-Bogor 16680 Institut Pertanian Bogor Telepon (0251) 8622915 Faks. (0251) 8622916. *Korespodensi: malanm28@yahoo.com ) , Subagja, Yugha ( Departemen Teknologi Hasil Perairan Fakultas Perikanan dan Ilmu Kelautan Jalan Lingkar Akademik, Kampus IPB Darmaga-Bogor 16680 Institut Pertanian Bogor Telepon (0251) 8622915 Faks. (0251) 8622916. *Korespodensi: malanm28@yahoo.com ) , Hidayat, Taufik ( Departemen Teknologi Hasil Perairan Fakultas Perikanan dan Ilmu Kelautan Jalan Lingkar Akademik, Kampus IPB Darmaga-Bogor 16680 Institut Pertanian Bogor Telepon (0251) 8622915 Faks. (0251) 8622916. *Korespodensi: malanm28@yahoo.com )



Article Info

Publish Date
25 Nov 2014

Abstract

Catfish (Pangasius sp.) is a well cultured freshwater fish. Fortification improves protein level in snack and an effort to vary catfish fish product. The purpose of this study was to determine drying method for fish grit, formulation of snack and its properties. Grit formation by several drying methods and proximate (AOAC) and degree of polarization. Snack used based on the physical measurement, namely development ratio. Formulations of grit composition of corn: rice: fish were 70%:30%:0% (K), 65%:25%:10% (A), 62.5%:22.5%:15% (B), 60%:20%:20% (C). Fish addition only effect the color of snack based on sensory analysis. There was no effect on snacks physical properties both 10% and 15% of fish grit added. Chemical measurements comprised water, ash, lipid, protein levels and polarization degree. Statistical analysis showed that fish addition effect the protein level on extrusion snack. In addition, polarization measurement showed that the snack with fish addition of 10% (A) and 15%( B) are fully gelatinized.Keyword: formulation, patin fish, snack


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Journal Info

Abbrev

jphpi

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

JPHPI publishes manuscripts in the field of marine post-harvest, aquatic biotechnology, aquatic biochemistry, aquatic product diversification, and characteristic of aquatic raw materials. In addition, JPHPI also publishes research about aquatic product quality, standardization, and other researches ...