{"title":"罗非鱼骨粉对饺子脆饼理化及感官特性的影响","authors":"Intan Nurzahra Kaswanto","doi":"10.30997/jah.v5i2.1811","DOIUrl":null,"url":null,"abstract":"This study was aimed to determine the physico-chemical, sensory characteristics, and the best treatment of dumpling crackers added by tilapia bone flour. The treatment given consisted of P0 (without addition), P1 (5% tilapia bone flour), P2 (10% tilapia bone flour), and P3 (15% tilapia bone flour). Analysis parameters observed were physical characteristics (volume expands and hardness), chemical (proximate, calcium, phosphorus), and sensory. The results showed that addition of tilapia bone flour 10% (P2) produced the best dumpling crackers with physical characteristics were volume expands of 83.58% and hardness of 1.28 N. Chemical characteristics (proximate) of water, ash, protein, fat, and carbohydrate content were 2.32, 4.62, 7.68, 27.35, and 60.34% respectively. The dumpling crackers (P2) contained calcium 1.21 and phosphorus 0.66%. The sensory characteristics of P2 raw dumpling crackers were brightly unevenly colored, less chewy, and slightly fish-scented while the fried dumpling crackers were yellowish creamy, crunchy, slightly fish-scented, and savory.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"600 ","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Physico-chemical and sensory characteristics of dumpling crackers with the addition of tilapia bone flour\",\"authors\":\"Intan Nurzahra Kaswanto\",\"doi\":\"10.30997/jah.v5i2.1811\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study was aimed to determine the physico-chemical, sensory characteristics, and the best treatment of dumpling crackers added by tilapia bone flour. The treatment given consisted of P0 (without addition), P1 (5% tilapia bone flour), P2 (10% tilapia bone flour), and P3 (15% tilapia bone flour). Analysis parameters observed were physical characteristics (volume expands and hardness), chemical (proximate, calcium, phosphorus), and sensory. The results showed that addition of tilapia bone flour 10% (P2) produced the best dumpling crackers with physical characteristics were volume expands of 83.58% and hardness of 1.28 N. Chemical characteristics (proximate) of water, ash, protein, fat, and carbohydrate content were 2.32, 4.62, 7.68, 27.35, and 60.34% respectively. The dumpling crackers (P2) contained calcium 1.21 and phosphorus 0.66%. The sensory characteristics of P2 raw dumpling crackers were brightly unevenly colored, less chewy, and slightly fish-scented while the fried dumpling crackers were yellowish creamy, crunchy, slightly fish-scented, and savory.\",\"PeriodicalId\":178436,\"journal\":{\"name\":\"JURNAL AGROINDUSTRI HALAL\",\"volume\":\"600 \",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-10-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"JURNAL AGROINDUSTRI HALAL\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30997/jah.v5i2.1811\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"JURNAL AGROINDUSTRI HALAL","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30997/jah.v5i2.1811","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physico-chemical and sensory characteristics of dumpling crackers with the addition of tilapia bone flour
This study was aimed to determine the physico-chemical, sensory characteristics, and the best treatment of dumpling crackers added by tilapia bone flour. The treatment given consisted of P0 (without addition), P1 (5% tilapia bone flour), P2 (10% tilapia bone flour), and P3 (15% tilapia bone flour). Analysis parameters observed were physical characteristics (volume expands and hardness), chemical (proximate, calcium, phosphorus), and sensory. The results showed that addition of tilapia bone flour 10% (P2) produced the best dumpling crackers with physical characteristics were volume expands of 83.58% and hardness of 1.28 N. Chemical characteristics (proximate) of water, ash, protein, fat, and carbohydrate content were 2.32, 4.62, 7.68, 27.35, and 60.34% respectively. The dumpling crackers (P2) contained calcium 1.21 and phosphorus 0.66%. The sensory characteristics of P2 raw dumpling crackers were brightly unevenly colored, less chewy, and slightly fish-scented while the fried dumpling crackers were yellowish creamy, crunchy, slightly fish-scented, and savory.