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PENGARUH VARIASI MEDIA PENGGORENGAN TERHADAP PENGOLAHAN ABON IKAN BETOK (Anabes Testidineus) Muflih, Achmad; Yanto, Subari; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.44 KB) | DOI: 10.26858/jptp.v3i0.5464

Abstract

The aimed of study is to determine the effect of variations of frying media on processing the abon of betok fish and the acceptance of panelist on abon betok fish has resul. This study used Completely Randomized Design with palm oil treatment (double filtering) and coconut oil (cocos nucifera). The parameters which observed were water content, ash,  protein content, crude fiber and hedonic quality are color, aroma, flavor and texture. Based on the best proximate test results was abon which using used ordinary palm frying media. The result of organoleptic test the showed the pleasure of panelist's level toward  abon betok fish which was processed by using ordinary coconut oil that had color value about 6.67%, 7.20% aroma, 6.73% flavor, and texture 6,19%.