- Tytuł:
- Addition of carrageenan fluor on preference level of mackerel nugget
- Autorzy:
-
Fatimah, Shinta Siti
Pratama, Rusky Intan
Junianto, Junianto
Liviawati, Evi - Powiązania:
- https://bibliotekanauki.pl/articles/1078459.pdf
- Data publikacji:
- 2019
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
carrageenan flour
elasticity level
mackerel nuggets - Opis:
- This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.
- Źródło:
-
World News of Natural Sciences; 2019, 22; 180-189
2543-5426 - Pojawia się w:
- World News of Natural Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł