Rini Umiyati, Rini and Khoiron Ferdyansyah, Khoiron and Rizky Muliani Dwi Ujianti, RM (2023) Turnitin_Physical and Chemical Characteristics of Biscuits with Catfish Flour (Clarias batrachus) Addition.
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Abstract
Biscuits are a snack that is preferred by many people because they have a more dominant carbohydrate content and relatively lower protein content, so it is necessary to add flour with a high protein content, one of which is catfish flour. The purpose of this study determines the effect of different characteristics of catfish flour biscuits with the addition of each concentration treatment on the physical, chemical and organoleptic properties of catfish biscuits (0%, 5%, 10%, 15%). The research method used a Completely Randomized Design of One Component Factors with four treatments B0, B1, B2 and B3. Research analysis carried out included chemical properties (moisture content, ash content, protein content, fat content) and color test. The results of this study indicate that biscuits with the addition of catfish flour obtained a moisture content between 4.96-4.53%, ash content 2.19-4.07%, fat content 62.95-78.23%, protein content 6.74 -8.68%, Color between 10.73-7.73%, Texture between 24.01-23.18%. The color test results with the addition of catfish flour can reduce the value of the color test. This shows that the addition of catfish flour is effective in increasing the protein content of biscuits
| Item Type: | Article |
|---|---|
| Additional Information: | Turnitin |
| Divisions: | Fakultas Teknik dan Informatika > Teknologi Pangan Fakultas Teknik dan Informatika > Teknologi Pangan |
| Depositing User: | dosen upgris semarang |
| Date Deposited: | 23 Nov 2023 04:25 |
| Last Modified: | 07 Dec 2023 07:48 |
| URI: | http://eprints.upgris.ac.id/id/eprint/2434 |
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