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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal
Novia Hasyim
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Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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Quality Characteristics of Tilapia Crackers Made with Sago Flour as Basic Ingredient Novia Hasyim; Lukman Mile; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 7 ISSUE 1 | MARCH 2019
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.984 KB) | DOI: 10.37905/.v7i1.4871

Abstract

This study aims to determine the characteristics of the formula selected and crackers made from corn starch with the addition of tilapia (Oreochromis niloticus). Treatment factors in this study were different concentrations of tilapia were 30%, 50% and 70%. At the formulation stage conducted organoleptic tests (hedonic) against crackers consisting of texture, taste, color, appearance, and aroma. Phase characterization analyzed are the organoleptic quality of hedonic include texture, flavor, appearance and aroma. Hedonic test results indicate that the selected product is a composition of formula B with 100% corn starch and 50% of tilapia. Kruskal Wallis test results showed that the addition of tilapia no significant effect on the texture and flavor, but significant effect (p
Co-Authors Lukman Mile Nikmawatisusanti Yusuf